Table 1. Changes in the sensory evaluation character istics of mini sweet pumpkins during storage at different temperature conditions

Evaluation Storage condition Storage period (days) 7 scale (n=10)
Curing at 30°C for 7days 30 days 60 days 90 days 120 days 150 days
Color 8°C 5.40±1.26 5.60±0.97Aab1) 5.70±0.67Aa 5.60±0.69Aab 5.30±0.67Aab 4.80±1.13Ab
12°C 4.70±1.06Bb 5.60±0.84Aab 5.90±0.87Aa 4.80±1.54Ab 4.70±0.67Ab
12°C plasma curing 5.10±0.73ABa 5.40±1.26Aa 4.90±0.88Aa 4.80±1.13Aa 4.50±0.97Aa
control 5.10±0.56ABa 5.10±0.87Aa 5.00±0.82Aab 4.50±1.43Aab 4.10±0.99Ab
Flavor 8°C 5.20±0.79 5.10±1.10Aa 5.20±1.22Aa 4.90±0.73Aa 4.80±1.47Aa 4.70±0.82Aa
12°C 5.00±0.47Aab 5.30±0.95Aa 5.00±1.05Aab 4.40±1.07Abc 4.00±0.67Bc
12°C plasma curing 4.80±0.63Aa 5.10±1.19Aa 4.50±1.17Aa 4.20±1.54Aa 2.60±0.97Cbc
control 5.00±0.67Aa 4.40±1.51Aa 4.30±1.25Aa 4.20±1.03Aa 3.10±0.73Cbc
Sweet taste 8°C 5.00±0.67 5.70±0.82Aa 6.10±0.57Aa 4.80±0.49ABb 4.40±0.96ABb 4.40±1.07Ab
12°C 5.10±1.19Aab 5.40±0.52Aa 4.70±1.25ABab 4.60±0.97Aab 4.30±0.67Ab
12°C plasma curing 5.70±0.67Aa 6.10±0.87Aa 3.40±1.50Bb 2.80±1.13Cb 1.70±0.82Bc
control 5.50±0.71Aa 5.10±1.45Aa 5.00±0.67Aa 3.70±0.82BCb 2.20±1.39Bc
Mealiness 8°C 6.50±0.85 5.90±0.74Aa 5.40±0.84ABab 5.20±0.91Aab 5.10±0.57Aab 5.00±1.05Ab
12°C 5.10±0.74Bab 5.60±0.97Aa 5.10±0.57Aab 4.90±1.19ABab 4.30±0.95ABb
12°C plasma curing 5.30±0.67Ba 4.20±1.03Bb 3.70±1.56Bb 3.50±1.27Bb 1.90±0.99Cc
control 4.90±0.31Ba 5.20±0.79ABa 5.10±0.87Aa 4.30±1.06ABa 3.10±1.72Bb
Overall acceptability 8°C 5.83±0.42 5.64±0.94Aa 5.50±1.07ABa 5.12±0.52Aa 4.94±0.67Aa 4.94±0.67Aa
12°C 5.40±0.51ABa 5.70±0.94Aa 5.30±1.25Aa 4.90±0.73Aab 4.30±0.48Bb
12°C plasma curing 5.80±0.42Aa 4.30±1.34Bb 3.80±1.39Bb 2.80±0.79Bc 1.90±0.99Cc
control 5.10±0.56Ba 5.00±0.94ABa 4.50±1.84Aa 3.50±0.97ABb 2.10±0.74Cc
Means followed by the same letters within the row of each storage condition are not significantly different (p<0.05);
means followed by the same letters within the row per storage period are not significantly different (p<0.05).