**3. Results**

#### *3.1. Experiments in 2016*

The best storage temperature, based on weight loss, decay incidence and color quality parameters after 2.5 months storage, was found to be 15 ◦C (Table 1). At 10 ◦C, although fruits lost less weight and were much greener, decay incidence was significantly higher than in the other treatments. At 20 ◦C, fruits lost significantly more weight and their color was greenish/orange, but decay incidence was similar to that at 15 ◦C (Table 1).


**Table 1.** The influence of storage temperature on Acorn squash quality parameters after 2.5 months in cold storage plus 3 days at 20 ◦C.

z Values in the same column followed by the same letter are not significantly different at *P* = 0.05 according to Fisher's least significant difference test.

#### *3.2. Experiments in 2017*

Storing the fruits at 15 ◦C for 3.5 months significantly maintained fruit quality, based on firmness, decay development and color (Table 2, Figure 1). At this storage temperature, fruits were significantly firmer, showed less decay incidence, and were significantly greener than those in other treatments. TSS was not affected by storage temperature (Table 2; mean value at each temperature). Use of HWRB maintained significantly better fruit quality than that of untreated controls and TWRB-treated fruits (Table 2; mean value in each treatment; Figure 1). HWRB-treated fruits were very firm, had significantly less decay, and were significantly greener than untreated controls and TWRB-treated fruits. No significant differences were observed in TSS content although it was higher in HWRB-treated fruits (Table 2). No interaction between storage temperature and wash treatment was observed (Table 2).

**Table 2.** The influence of tap water rinsing and brushing (TWRB) and hot water rinsing and brushing (HWRB = 54 ± 1 ◦C for 15 s) on Acorn squash quality parameters after 3.5 months at 15 or 20 ◦C plus 3 days at 20 ◦C.


z Untreated control; y Tap water rinsing and brushing for 15 s; x Hot water rinsing and brushing for 15 s; w LSD, Least significance difference at α = 0.05; v Means within columns followed by the same letter are not significantly different at *P* ≤ 0.05, based on the least significant difference test; \*\*\*, \*\*, \*, NS indicate statistical significance at *P* ≤ 0.001, 0.01, and 0.05, and not significant, respectively.

**Figure 1.** The influence of storage temperature and water treatment on Acorn squash quality after 3.5 month at 15 or 20 ◦C plus 3 days at 20 ◦C (TWRB = tap water rinsing and brushing; HWRB = hot water rinsing and brushing at 54 ± 1 ◦C for 15 s).
