Volume 02 Issue 04-2022
29
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
29-33
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
A
BSTRACT
This article presents the results of a study on the effect of temperature on the shelf life of squash. Pumpkins
can be stored at - 18 ℃ for 12-15 months. A 4 ℃ difference in storage temperature drastically reduced the
shelf life of the squash, leading to a reduction of 12-15 months to 30-40 days. In the functional diet, it is
stated that the temperature of - 17-18 ℃ is optimal in the correct selection of storage conditions for the
uninterrupted supply of squash to the population and the organization of long-term storage of squash as
much as possible.
K
EYWORDS
Squash, temperature, shelf life, melons, dietetics, functional nutrition.
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
TO STUDY THE EFFECT OF TEMPERATURE ON THE STORAGE
OF PUMPKIN
Submission Date:
March 30, 2022,
Accepted Date:
April 11, 2022,
Published Date:
April 24, 2022
Crossref doi:
https://doi.org/10.37547/ijasr-02-04-06
A.B.Yo'lchiev
Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan
N.I. Khudoyberdieva
Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan
L.A. Botiraliev
Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan
M.Z.Zaynobiddinov
Andijan Institute of Agriculture and Agrotechnology, Andijan, Uzbekistan
Volume 02 Issue 04-2022
30
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
29-33
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
I
NTRODUCTION
In recent years, the demand for food in our
country is growing. In this regard, in order to
increase the volume of food production and
increase exports, several priorities are set out in
the Decree of the President of the Republic of
Uzbekistan dated October 23, 2019 PF-5853 "On
approval of the Strategy of Agricultural
Development of the Republic of Uzbekistan for
2020-2030" was determined [1,2].
The development and implementation of state
policy on food security, as well as the soil and
climatic conditions of the agricultural skills
formed in this area, based on water supply, all
regions of the country, specializing in the
cultivation of certain types of agricultural
products. It will allow some districts of the
regions to specialize in the cultivation of certain
types of agricultural products and increase their
processing, storage and domestic and export
volumes.
M
ATERIALS AND METHODS
As the demand for agricultural products in our
country grows, there are several problems in
growing high-quality and low-cost agricultural
products. Currently, the main problem in
obtaining quality products in vegetables and
melons is water shortage. Depending on the
location of the regions, the placement of drought-
tolerant crops, taking into account the water
supply, is one of the most important tasks today.
Moisture is important for the development of
plants, the course of the growing season, and the
increase in productivity [3,4,5].
Water is the main component of melons in
agricultural products. Depending on the growing
conditions of melons, they grow well even in
saline soils. If the amount of chlorine in the soil
exceeds 0.0015%, the crop will die. In our
country, the effective use of saline soils can
provide the population with quality melons.
Among melons, the importance of squash is high.
Pumpkin - a family of annual and perennial plants
belonging to the family of squash, and melons.
There are 13 known species of squash, the
homeland of which is North and South America. It
has long been cultivated in Central Asia, including
Uzbekistan.
The remains of pumpkins found in the
archaeological excavations of the soil (7th-8th
centuries BC) confirm this. There are 3 common
types of squash, such as large-fruited, nutmeg,
and hard-skinned. The root is a stalk, the root
length is 2 m. The stem lies down and grows in
clumps. The leaves (depending on the type) are
large, hairy, with curls in the leaf axils. The flower
is bisexual, large (small), yellow, and pollinated
from the outside. The fruits come in a variety of
shapes and colours, from pale yellow to orange
[6,7,8]. The root system of the pumpkin is
drought-resistant due to the fact that it goes up to
2 meters in length. The chemical composition of
pumpkin fruit is given in the table below.
Volume 02 Issue 04-2022
31
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
29-33
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
Table 1. The composition of the fruit of the pumpkin
№
Composition
Amount,%
1
The amount of dry matter
15-18
2
Amount of sugar, ascorbic acid, carotene,
thiamine, riboflavin, nitrogen compounds
4-11
3
Connective tissue
0,7
4
Protein
0,5
5
fat
0,2
6
amount of ash
0,6
7
The amount of fat in the seeds
20-40
Pumpkin is eaten boiled, steamed, fried, various
pastries, soms, bread, jams and juices are
prepared. In nutrition, a new direction in the
development of functional nutrition, ie the
development of a type of food intended for a
specific segment of the population. For example,
the development of functional foods for people
with diabetes. This direction mainly means the
use of natural products that have a regulatory
effect on the div and certain organs of the div.
One of the most suitable food raw materials for
the above-mentioned dietetics is pumpkin.
Pumpkin is an important source of functional
nutrition. Because it is easily absorbed by the
div and helps absorb other heavier foods
[8,9,10].
One of the most pressing issues today is the
uninterrupted supply of pumpkins to the
population, which is recommended for functional
nutrition. In solving these problems, it is
necessary to first increase their productivity and
develop effective ways to maintain them. An
effective way to preserve squash in the
uninterrupted supply of squash to the population
throughout the year is to freeze this squash.
Quick-frozen squash retains its bacterial purity
and nutritional value. Pumpkin has high
biological properties. One of the best ways to
ensure the preservation of biologically valuable
products in agricultural products and the
production of quality raw materials is the rapid
freezing from a technological point of view.
Storage temperatures are important for the long-
term storage of squash. Depending on the
temperature, the shelf life of the pumpkin varies
[11-15].
The following table lists the storage times,
depending on the storage temperatures of the
squash.
Volume 02 Issue 04-2022
32
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
02
I
SSUE
04
Pages:
29-33
SJIF
I
MPACT
FACTOR
(2021:
5.478
)
(2022:
5.636
)
METADATA
IF
–
7.356
Table 2. The effect of temperature on the storage of pumpkin
№
Storage temperature
Shelf life
1
-18 ℃
12-15 ой
2
-12 ℃
30-40 сутка
3
-8 ℃
7-11 сутка
4
0 ℃
5-6 сутка
5
5-10 ℃
5-6 сутка
As can be seen from the table, the pumpkin will
need to be stored at -18 ℃ to prolong its shelf life.
A 4 ℃ difference in storage temperature
dramatically reduces the shelf life of squash,
leading to a shortening from 12-15 months to 30-
40 days. In addition, changing the temperature
from -12 ℃ to -8 ℃ during storage reduces the
storage time by 3-4 times.
C
ONCLUSION
In conclusion, the temperature of -17-18 ℃ is
optimal in the selection of the right storage
conditions for the continuous supply of squash to
the population in a functional diet and the
organization of long-term storage of squash as
much as possible.
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