Quality of Zucchini Stored in Controlled and Dynamically Controlled Atmospheres

As an easily digestible and non-heavy metal-accumulating vegetable, zucchini is recom-mended for people on a weight loss diet and small children. 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 controlled (CA) and dynamically con-trolled atmospheres (DCA) on the quality of zucchini stored at two temperatures (5 and 8 °C). After 20 d of cold storage, the fruit was transferred to retail conditions (air, 15 °C) for a further 8 d. Cold storage of fruit at 8 °C under CA and DCA reduced decay and main-tained a better fruit quality at 15 °C, enhancing the shelf life. However, there were no sig-nificant effects of the storage method at 5 °C on the shelf life of zucchini at 15 °C. In addi-tion, after storage at 8 °C under CA and DCA conditions, zucchini contained more total soluble solids, glucose, fructose, and polyphenols than those stored under normal at-mosphere or control conditions (outside sealed containers). In zucchini, the use of CA and DCA extends the storage period and maintains better chemical properties.