Masters Theses
Date of Award
3-1969
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Melvin R. Johnston
Committee Members
H. D. Swingle, Jimmie L. Collins
Abstract
Early yellow crookneck squash (Cucurbita pepo L.) was heated in water at different temperatures and lengths of time, packaged in polyethylene bags, and frozen for further storage. Peroxidase activity, pigment concentration and color values were determined and compared. The beta-carotene and chlorophyll contents in the rind and placenta tissue of squash were determined to in-dicate the effect of blanching and frozen storage on pig-ment retention. The blanching treatment did not prevent pigment degradation, but reduced the relative rate of pigment loss. Each different treatment of squash was measured on Hunter Color Difference Meter. The correlation coefficients between the color values and the amount of pigment content were calculated. The correlation between Hunter L, a, and b values and beta-carotene content found in the squash rind tissue were significant at 0.01 level of probability. The estimate of beta-carotene content could be predicted in 70.17 per cent, 90.25 per cent, 72.25 per cent of probability for raw, underblanched, and blanched squash, respectively. There was no significant correlation between Hunter L, a, b values and pigment content found in the squash placenta tissue.
Recommended Citation
Lin, Su-Shein, "Effect of heat and frozen storage on degradation of peroxidase and pigments in yellow crookneck squash. " Master's Thesis, University of Tennessee, 1969.
https://trace.tennessee.edu/utk_gradthes/8429