Abstract:
Decay and quality loss severely affect the marketability of fresh zucchini. Zucchinis
are easily damaged during harvesting, - handling and - storage and no commercial
treatment is currently available that can protect the fruit from desiccation, quality loss
and decay. The aim of this study was to compare different environmentally friendly
dipping treatments (CaCl2, Aloe vera, warm water, chitosan, ascorbic- and citric acid)
to retain quality of fresh zucchini. Treated fruit were evaluated for physiological,
sensory and microbiological parameters after storage for seven and 14 days at 5.8°C
and 85% relative humidity. The CaCl2, Aloe vera and warm water treatments were the
most effective in maintaining firmness and preventing an increase in the total
microflora of the fruit. The outcome of this study shows that alternative control
methods have potential for effective quality maintenance of fresh zucchini. Future
studies should focus on alternative packaging materials in combination with these
treatments.
