Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch)

Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin.

Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%, 30%, 40%, 50%) or chitosan concentrations (0.5%, 1%, 1.5%). All samples were stored for 15 days at 10°C.

Among four concentrations being applied, the 30% ethanol sample (ET 30) sustained the highest sensory quality until the final day and effectively retained fruit firmness, total soluble solids, total phenolic content compared to the 20% ethanol treatment (ET 20) stored at the same condition. Chitosan application retained better content of carotenoid, phenolic compounds, firmness, and reduced weight loss compared to non – chitosan treatment but there was no significant difference among concentrations. As a result, overall quality index of the coated samples surpassed control ones, especially 1% chitosan. The coating did not affect total soluble solids and antioxidant capacity.

The investigations of antioxidant and cell wall degrading enzymes were absent to support for the study’s results.

The combination of 30% ethanol and 1% chitosan suggested a possible application in practical context as it outperformed in maintaining the quality and prolonging storage time of the product up to 15 days at 100C.