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

Abstract The effects of storage at 5, 10 or 15 °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 °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 °C or 15 °C, but not at 10 °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.