Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

Lorenz, O

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Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

Authors

O. A. Lorenz, University of California College of Agriculture

Publication Information

California Agriculture 6(5):4-4.

Published May 01, 1952

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Abstract

Summer squash fruits remained in marketable condition for about 14 to 17 days when stored at 32° F; for about 14 days at 50° F; for eight days at 60° F; and for six days at 70° F.

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Author notes

The above progress report is based on Research Project No. 1175

Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

O. A. Lorenz

Summer squash storage studies: Investigations of post harvest chemical changes in summer squash stored at different temperatures

Authors

O. A. Lorenz, University of California College of Agriculture

Publication Information

California Agriculture 6(5):4-4.

Published May 01, 1952

PDF | Citation | Permissions

Author Affiliations show

Abstract

Summer squash fruits remained in marketable condition for about 14 to 17 days when stored at 32° F; for about 14 days at 50° F; for eight days at 60° F; and for six days at 70° F.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1175

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