PHYSICOCHEMICAL PARAMETERS AND ANTIOXIDANT COMPOUNDS IN EDIBLE SQUASH (CUCURBITA PEPO) FLOWER STORED UNDER CONTROLLED ATMOSPHERES

Edible squash (Cucurbita pepo) flower is highly in demand in Mexico and internationally, but its high perishability limits marketing. An evaluation of the effect of storage under controlled atmosphere (CA) on physicochemical parameters and antioxidant compounds contents in squash flower was carried out. Male flowers were stored at 5C under a continuous flow of gas with one of four compositions: 5% O-2+N-2 (CA1); 5% O-2+10% CO2+N-2 (CA2); 10% CO2+air (CA3); and air as a control. Compared with the control, the CA treatments had greater retention of total sugars, total soluble solids, pH, titratable acidity and lower physiological weight loss. At 16 days, CA2 retained the highest amount of ascorbic acid (49.5%), polyphenols (65.2%) and carotenoids (72.8%). Application of CA2 or CA3 could prolong postharvest life in squash flowers up to 16 days. Practical ApplicationsSquash plants are monoecious, bearing male and female flowers on the same plant. Female flowers produce the fruit, while male flowers are edible and used widely in a number of dishes, but their short shelf life limits marketability. The results demonstrate that storage of squash flowers in atmospheres with high (10%) CO2 concentration prolongs shelf life up to 16 days.