ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : ซุกินี (zucchini)

ชื่อวิทยาศาสตร์ : Cucurbita pepo

ตระกูล : Cucurbitaceae

พบทั้งสิ้น 32 เรื่อง

• 1.ผลของการใช้วัสดุห่อต่อคุณภาพของผักกาดหอมห่อ แตงกวา ซุกินี และพริกหวาน
  ดนัย บุณยเกียรติ ยงยุทธ ข้ามสี่ และ จิรพงศ์ ผลนาค
  รายงานผลการวิจัย มหาวิทยาลัยเชียงใหม่
• 2.The effect of storage on qualities of two cultivars of zucchini (Cucurbita pepo)
  K. Ose , K. Chachin and Y. Ueda
  Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-68. pp. 243.
• 3.Transcript levels of antioxidative genes and oxygen radical scavenging enzyme activities in chilled zucchini squash in response to superatmospheric oxygen
  Yonghua Zheng, Raymond W.M. Fung, Shiow Y. Wang and Chien Y. Wang
  Postharvest Biology and Technology, Volume 47, Issue 2, February 2008, Pages 151-158
• 4.Respiration, hydrogen peroxide levels and antioxidant enzyme activities during cold storage of zucchini squash fruit
  Stefano Gualanduzzi, Elena Baraldi, Ilaria Braschi, Francesco Carnevali, Carlo Emanuele Gessa and Aurelio De Santis
  Postharvest Biology and Technology, Volume 52, Issue 1, April 2009, Pages 16-23
• 5.Non-chemical postharvest disinfestation treatments for cucurbits against Bactrocera cucumis (French) (Diptera: Tephritidae)
  E.A. Hall, P.L. Leach, R.A. Kopittke
  ISHS Acta Horticulturae 731:59-67. 2007.
• 6.Wounding increases the antioxidant capacity of different fresh-cut vegetables
  J.E. Villarreal, L.F. Reyes and L. Cisneros-Zevallos
  Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages.
• 7.pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification
  A. Derossi , T. De Pilli, M.P. La Penna and C. Severini
  LWT - Food Science and Technology,Volume 44, Issue 9, November 2011, Pages 1901-1907
• 8.Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo)
  A. Lucera, C. Costa, M. Mastromatteo, A. Conte and M.A. Del Nobile
  Innovative Food Science & Emerging Technologies, Volume 11, Issue 2, April 2010, Pages 361-368
• 9.Differential response of zucchini varieties to low storage temperature
  F. Carvajal, C. Martinez, M. Jamilena and D. Garrido
  Scientia Horticulturae, Volume 130, Issue 1, 26 August 2011, Pages 90-96
• 10.Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage
  Min Zhang, Wei Liu, Chunhui Li, Tingting Shao, Xue Jiang, Huizhong Zhao and Wenting Ai
  Scientia Horticulturae 249: 219-227. (2019)
• 11.Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response
  R. Jiménez-Muñoz, F. Palma, F. Carvajal, A. Castro-Cegrí, A. Pulido, M.J amilena, M. C. Romero-Puertas and D. Garrido
  Postharvest Biology and Technology, Volume 171, January 2021, 111345
• 12.High relative humidity (HRH) storage alleviates chilling injury of zucchini fruit by promoting the accumulation of proline and ABA
  Xiaoxia Zuo, Shifeng Cao, Meng Zhang, Ziwei Cheng, Tingting Cao, Peng Jin and Yonghua Zheng
  Postharvest Biology and Technology, Volume 171, January 2021, 111344
• 13.Pre-storage hot water treatment enhances chilling tolerance of zucchini (Cucurbita pepo L.) squash by regulating arginine metabolism
  Syed Umar Farooq Bokhary, Li Wang, Yonghua Zheng and Peng Jin
  Postharvest Biology and Technology, Volume 166, August 2020, 111229
• 14.Temperature preconditioning affects ascorbate antioxidant system in chilled zucchini squash
  Yi Wang Chien
  Postharvest Biology and Technology Vol: 8 Issue: 1 Pages: 29-36.
• 15.Postharvest quality of zucchini (Cucurbita pepo L.) following high humidity hot air disinfestation treatments and cool storage
  Keryl K. Jacobi, S. Wong Lung and Janet E. Giles
  Postharvest Biology and Technology Vol: 7 Issue: 4 Pages: 309-316.
• 16.Effect of temperature preconditioning on catalase, peroxidase, and superoxide dismutase in chilled zucchini squash
  Chien Yi Wang
  Postharvest Biology and Technology Vol: 5 Issue: 1-2 Pages: 67-76
• 17.Effect of abscisic acid on chilling injury of zucchini squash.
  Wang, C.Y.
  Journal of Plant Growth Regulation. Volume 10, Number 1, December 1991. Pages 101-105.
• 18.Postharvest quarantine disinfestation of zucchinis and rockmelons against Bactrocera cucumis (French) using insecticide dips of fenthion or dimethoate.
  Heather, N. W.; Walpole, D. E.; Corcoran, R. J.; Hargreaves, P. A.; Jordan, R. A.;
  Australian Journal of Experimental Agriculture Year: 1992 Vol: 32 Issue: 2 Pages: 241-244 Ref: 10 ref.
• 19.Relation of chilling stress to polyamines in zucchini squash.
  Wang, C. Y.;
  Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 288-289 Ref: 7 ref.
• 20.Reduction of chilling injury by methyl jasmonate.
  Wang, C. Y.;
  Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 901-907 Ref: 26 ref.