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Francisco Ramirez-Reyes and Sergio Garza-Ortega

Culture of the Gray Zucchini (GZ) variety of summer squash in northwestern Mexico during the fall is severely affected by a viral disease, which is apparently caused by squash leaf curl virus (SLQV). Resistance to this disease was introduced from local Cucurbita moschata landraces and uniform GZ-type lines and hybrids (GZLH) were developed. Crosses between lines were performed during Spring 1995. In the Fall, 21 GZLH plus the commercial materials PSR-59792, Raven, and GZ (usually included as a control) were studied. The commercial materials showed a higher degree of virus infection than GZLH. Four of the materials that showed symptoms of virus infection and one free of symptoms were tested for SLCV and all were positive for this virus. Eight GZLH had higher overall and 1× yields than GZ and nine and four GZLH were better than GZ for 2× and 3× yields, respectively. Number of stems varied from one to seven and stem and internode length had values from 42 to 145 cm and from 1.2 to 4.8 cm, respectively. These results were consistent with other similar studies previously reported.

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Heli Cain Nunez-Grajeda and Sergio Garza-Ortega

Cushaw squash is cultivated in northwest Mexico mainly during the fall and to a lesser degree in the spring season, in which a lack of fruit production in experimental and commercial materials has been observed. This work was done to test 12 lines, 16 hybrids and six landraces regarding fruit and seed weight, flesh color, and soluble solids content (SSC) in both spring and fall seasons in year 2002. Estimates of fruit and seed yield were done. The crop was established by direct seeding at 0.5-m spacing between plants, on both sides of furrow-irrigated beds measuring 15 m long and 4 m wide. In the spring, fruit weight changed from 2.7 to 4.7 kg and seed weight from 17 to 118 g/fruit; fruit yield varied from 3.2 to 38.8 t·ha-1 and seed yield from 18 to 1131 kg·ha-1. Thirty-two percent of the genotypes, including lines and hybrids, but not landraces, were fruitless. SSC and flesh color had values from 4% to 7.5% and from 5.22 to 6.94 Y, respectively. For the fall culture all the genotypes showed good fruit set. Fruit weight in this season changed from 0.8 to 3 kg and seed weight from 22.3 to 97 g/fruit; fruit and seed yield varied from 4 to 28 t·ha-1 and from 135 to 923 kg·ha-1, respectively. All of the landraces were severely infected with squash leaf curl virus and had very low yields. SSC and flesh color, in this season, had values from 3.6% to 10.4% and from 5.1 to 7.94 Y, respectively.

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Sergio Garza Ortega and Andres Tacho Amaya

The Gray Zucchini cultivar of summer squash is widely consumed as a fresh market vegetable in Northwest Mexico but is highly suceptible to viral diseases. Gray Zucchini type lines were developed by interspecific hybridization using a local landrace of Cucurbita moschata, which has shown high levels of viral resistance, as male parent and suceptible C. pepo cv. classic as female. The lines were obtained after 4 backcrossing and 3-5 selfing generations. In 1993 average commercial yield of first generation hybrids between lines was 28,155 kg/ha followed by line × Gray Zucchini hybrids, lines, commercial hybrids (Classic. Corsair, Onyx, Raven), and open pollinated cultivars (Gray Zucchini, Black Zucchini) with 26,594, 21,062, 18,862 and 10,172 kg/ha respectively. Yield was inversely related to symptoms of viral infection.

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Rosa Marina Arvayo-Ortiz, Sergio Garza-Ortega and Elhadi M. Yahia

Winter squash are grown in northwestern Mexico for export to distant markets. During transport, fruits deteriorate and develop fungal rots. Squash (Cucurbita maxima Duch. `Delica') was given hot-water dips at 50C for 0, 3, 6, 9, and 12 min and stored at 10 and 20C with 75% RH for 4, 8, and 12 weeks. The highest weight loss (11.3%) was in fruits without hot water treatment stored at 20C for 12 weeks—weight losses were 3.6%, 7.2%, and 10.2% in the 4-, 8-, and 12-week storage periods, respectively. At 10C, the weight losses were 3.4%, 6.8%, and 7.6% for the same periods, respectively. ß-carotene content increased from 36.2 to 54.2 mg/100 g after 4 and 8 weeks of storage, respectively, but declined to 42.8 mg/100 g after 12 weeks. Chlorophyll content decreased as temperature and storage period increased, changing from 16.7 to 10.8 mg·liter-1 at 10 and 20C and from 16.9 to 15.8 mg·liter-1 and 8.8 mg·liter-1 at 4, 8, and 12 weeks, respectively. Fruits had decay caused by Rhizopus and Aspergillus. Weight loss, ß-carotene and chlorophyll contents, and decay were not affected by length of hot-water treatment. General appearance was better in fruits stored at 10 than at 20C.

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Rosa Marina Arvayo-Ortiz, Sergio Garza-Ortega and Elhadi M. Yahia

Winter squash is grown in the Northwest of Mexico for export to distant markets with risk of produce loss. A study was conducted to investigate its postharvest behavior as affected by hot water (50°C) for 0, 3. 6, 9 and 12 min, and stored at 10 or 20°C with 75% RH for 4, 8, and 12 weeks. The highest weight loss (11.35%) was in fruits without hot water treatment stored at 20°C for 12 weeks; at this temperature the weight loss was 3.65, 7.18, and 10.19% in the 4, 8 and 12 week storage period, respectively. At 10°C the weight loss was 3.41, 6.83 and 7.56% for the same period. Chlorophyll content decreased as temperature and storage period increased. β-carotene content showed no change at 10°C, but slightly increased after 8 and 12 weeks at 20°C. Fruits showed decay by Rhizopus and Aspergillus. Weight loss, chlorophyll content, and decay were not affected by length of hot water treatment. General appearance was better in fruits stored at 10°C than at 20°C.