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Build-up of Tocopherols in Winter Squash (Cucurbita maxima Duch. var. ‘Ebis’)Cured and Stored under Different Temperature Regimes



Build-up of Tocopherols in Winter Squash (Cucurbita maxima Duch. var. ‘Ebis’)Cured and Stored under Different Temperature Regimes



Horticulture, Environment, and Biotechnology 49(4): 239-243



Winter squash fruits (var. Ebis) cured and stored at different temperatures were assessed for the accumulation of tocopherols in squash mesocarp for at least 4 months. Three tocopherols, namely δ, γ, and α-tocopherols, were present. Build-up of tocopherols increased as storage period progressed. Generally, δ-tocopherol was found to be at high level in all conditions comprising about 75% of the total tocopherol while γ- and α-tocopherols were quantified at lower levels. α-tocopherols was at least twice as high as α-tocopherol. Storage temperature of 5℃ favored accumulation of α-tocopherol by increasing its level at the middle of the storage period while elevated δ-tocopherol was apparent at 12℃ storage.

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