The zucchini market is growing worldwide due to its health and nutritional properties and culinary versatility. However, fruits harvested in the early stages of development are very perishable, which requires efforts to extend their shelf life. The aim of this study was to determine the effect of an innovative method involving a dynamically controlled atmosphere (DCA) and controlled atmosphere (CA) on the quality of zucchini stored at two temperatures (5 and 8 °C). After 20 d of cold storage, the fruit was further monitored under retail conditions (air, 15 °C). CA and DCA applied in a cold store at 8 °C improved the storage ability of the zucchini and allowed it to remain marketable for another 8 days at 15 °C. However, there were no significant effects of the storage method at 5 °C on the shelf life of zucchini at 15 °C. In addition, after storage at 8 °C under CA and DCA conditions, zucchini contained more total soluble solids (4.0%), glucose (8.0 g kg−1), fructose (11.0 g kg−1), and polyphenols (436 mg kg−1) than those stored under normal atmosphere (3.6%, 6.2 g kg−1, 9.9 g kg−1, 377.8 mg kg−1 respectively). The use of CA and DCA extends the shelf life and supports sustainable production and consumption of zucchini fruit.
Grzegorzewska et al. (Tue,) studied this question.
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