Abstract
Zucchini (Cucurbita pepo var. cylindrica) were stored at low pressure (4kPa) at 10 degrees C at 100% relative humidity for 11 days. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101kPa) at 20 degrees C for three days. Zucchinis stored at low pressure exhibited a 50% reduction in stem-end browning compared with fruit stored at atmospheric pressure (101kPa) at 10 degrees C. The benefit of low pressure treatment was maintained after the additional three days storage at normal atmospheric pressure at 20 degrees C. Indeed, low pressure treated fruit transferred to regular atmosphere 20 degrees C for three days possessed a significantly lower incidence of postharvest rot compared to fruit stored at regular atmospheric pressure at 10 degrees C. Zucchinis stored at low pressure showed higher levels of acceptability (28% and 36%, respectively) compared to fruit stored at regular atmospheres at 10 degrees C for both assessment times.