| heal.abstract |
Zucchini squash (Cucurbita pepo L., cv. Rival) plants were grown in perlite and supplied with a nutrient solution to which NaCl (0.8 or 35 mM) and silicon (0.2 or 1 mM) were added in four combinations. Fruit quality was assessed on the basis of weight loss, external and internal fruit firmness (FF) after storage at 5°C or 10°C for 2 weeks in air, or enclosed in a polyethylene film. The higher salinity level increased the total soluble solids content (TSSC) of the fruit and improved the storage ability of uncovered fruit, as indicated by their lower weight loss and higher internal FF, but the marketable fruit yield decreased due to a reduced fruit size. Furthermore, at the higher salinity level, the concentrations of K. and Mg. within the fruit declined. Enclosing fruit in polyethylene reduced weight loss during storage and increased internal FF, irrespective of salinity. Weight loss was also lower, and internal FF was higher, in fruit stored at 5°C than in fruit stored at 10°C, irrespective of salinity level. Silicon increased the ascorbic acid content of fruit from plants exposed to higher salinity, but had no significant effect on fruit quality characteristics (i.e., weight loss, TSSC, FF, and mineral content) during storage, irrespective of the salinity level. These results indicate that silicon does not improve the quality or storage ability of zucchini squash fruit. Moreover, although moderate salinity may be beneficial to fruit quality during storage, its value in this crop is limited by its negative effect on fruit size and marketable yield. Enclosing fruit in polyethylene was essential for the storage of zucchini fruit for 2 weeks at 5°C or 10°C. |
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