Comparison of safe alternative dipping treatments to maintain quality of zucchini

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.