We stored sweet pumpkins at 8℃, 12℃, 12℃ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the 12℃ group it decreased to 20~60%. Conversely, spoiling was completely absent in the 8℃ and 12℃ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the 8℃ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the 12℃ and 12℃ plasma curing groups, with best results were found in the latest. Both the 8℃ and 12℃ plasma curing groups maintained their dark green surface colors, while both the 12℃ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the 8℃ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the 8℃ storage pumpkin. The overall acceptability from sensory evaluation was higher in the 12℃ plasma curing group, when compared to those of the 8℃, 12℃ and control groups storage conditions.

• Bong-Yun Oh(Jeollanamdo Agricultural Research and Extension Services) | 오봉윤 Corresponding author
• Gyeong-Suk Jo(Jeollanamdo Agricultural Research and Extension Services) | 조경숙
• You-Seok Lee(Jeollanamdo Agricultural Research and Extension Services) | 이유석
• Jeong-Hwa Kang(Jeollanamdo Agricultural Research and Extension Services) | 강정화
• Mi-Hyang Jang(Jeollanamdo Agricultural Research and Extension Services) | 장미향
• In-Sik Hwangbo(Haenam Agricultural Technology Center) | 황보인식