Physical and sensory changes during the development and storage of buttercup squash

New Zealand Journal of Crop and Horticultural Science

Volumn 25, Issue 4, 1997, Pages 341-351

  Harvey, W J ^a   Grant, D G ^a   Lammerink, J P ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Buttercup squash; Composition; Cucurbita maxima; Harvest; Heat accumulation; Maturity; Postharvest; Sensory quality

Indexed keywords

FOOD PRODUCTION; JAPAN; MEASUREMENT; NEW ZEALAND; PLANT DEVELOPMENT; SQUASH; STORAGE; SUCROSE;

CUCURBITA MAXIMA;

EID: 0031424085     PISSN: 01140671     EISSN: 11758783     Source Type: Journal    
DOI: 10.1080/01140671.1997.9514025     Document Type: Article

References (10)

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2. Buwalda, J. G., and Freeman, R. E., 1986. Growth and development of hybrid squash (Cucurbita maxima L.) in the field. Proceedings of the Agronomy Society of New Zealand, 16:7–11.
3. Harvey, W. J., 1990. Sensory evaluation of squash:1990—Internal report number 1., Crop Quality series Lincoln:Crop Research Division, Department of Scientific and Industrial Research.
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8. McCree, K. J., 1974. Equations for the rate of dark respiration of white clover and grain sorghums as functions of dry weight, photosynthetic weight and temperature. Crop science, 14:509–514.
9. NZ Buttercup Squash Council. 1991–92. Packhouse quality control manual, Wellington:Issued by New Zealand Buttercup Squash Council Inc. November 1991. New Zealand Buttercup Squash Council Inc., New Zealand Horticulture Export Authority.
10. Sharrock, K. R., and Parkes, S. L., 1990. Physiological changes during development and storage of fruit of buttercup squash in relation to their susceptibility to rot. New Zealand journal of crop and horticultural science, 18:185–196.