Physiological response to cutting damage in postharvest pumpkin fruit

The effects of fresh-cut treatment on physiological responses in postharvest pumpkin fruit were investigated. Pumpkin fruit were cut into quarters, one eighth and columns(with 10²πmm²×20 mm) respectively, and then stored at 4℃. Physiological and color changes were determined during storage. Results show that respiration rate and ethylene production are stimulated by cutting. Weight loss rate, whiteness index, malondialdehyde content and superoxide dismutase activity increase following cutting. However, cutting treatments show light influence on firmness and electrolyte leakage in pumpkin fruit. Higher extension of cutting damage is obviously associated with more increase of weight loss rate, respiration rate, ethylene production, malondialdehyde content and superoxide dismutase activity.