THE INFLUENCE OF PROCESSING AND STORAGE CONDITIONS ON QUALITY PARAMETERS OF PUMPKIN PUREE

The aim of this research was to investigate the influence of processing technology and storage conditions on the quality parameters of organic pumpkin 'Uchiki Kuri' puree. Pumpkin puree was produced industrially from organically grown cultivar 'Uchiki Kuri' by heating it in a heat exchanger, and treating through sieves. Obtained puree was used to prepare four different samples: sterilized sample, frozen sample, vacuum-cooked stored at room temperature, and vacuum-cooked stored at 4 +/- 2 degrees C. Samples were stored for 26 weeks. During the storage period microbiological (yeasts, moulds, Lactic acid bacteria, and Enterobacteriaceae), and chemical (total carotenes, vitamin C, total phenols, DPPH. , ABTS(.+), water activity, and pH) parameters were analysed. Obtained results indicated that it is possible to store pumpkin purees up to six months, if those are sterilized at 110 degrees C for 15 minutes; frozen and stored at -20 +/- 2 degrees C; and vacuum-cooked, packed in a bag-in-box and stored at 4 +/- 2 degrees C temperature, preserving their microbiological safety. The total carotenes content in all samples (except samples stored at 22 +/- 2 degrees C in the bag-in-box packaging) were stable during storage for 26 weeks, while vitamin C content decreased twice already after four-week storage. Significant decrease of antiradical activity DPPH. and ABTS(.+) after 26-week storage was observed as well.