Changes in starch and soluble sugar concentrations in winter squash mesocarp during storage at different temperatures

The effects of storage at 5, 10 or 15 degrees C for 6 months on the concentrations of starch and soluble sugar in winter squash (Cucurbita maxima Duch.) cultivar 'TC2A' fruits were examined. Starch contents were significantly lower at 15 degrees C than at the other temperatures, although concentrations decreased throughout the storage period at all temperatures. Total soluble sugar contents increased during the first 3 months of storage regardless of temperature, and decreased at 5 degrees C or 15 degrees C, but not at 10 degrees C after 6 months. Myo-inositol and raffinose concentration patterns were more complex, and may reflect some role in regulating fruit metabolism during storage that may be important in maintaining overall squash fruit quality. (C) 2010 Published by Elsevier B.V.