CHANGES IN THE COMPOSITION OF SQUASH DURING STORAGE

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Abstract
Analysis of samples of 3 vars. of winter squash taken at harvest and after various periods of storage showed that starch was hydrolyzed rapidly and sugars lost by respiration less rapidly. Sugars increased in amt. during 3 months, then decreased. Of the total carbohydrates (starch and sugars) 1/3 had disappeared at 3 months and >1/2 at 6 months.

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