Abstract
The article presents the results of studies of changes in the vitamin composition of pumpkin, grown in the Kuban region. Standard and modern methods of physical and chemical analysis were used in the research. It is shown that the nutritional value of this raw material allows to maintain its nutritional value for a long time. Differential determination of carotenoid pigments contained in pumpkin fruits was carried out. The quantitative characteristics of carotenoids were established and the predominant carotenoid pigments for the studied pumpkin varieties were specified.
Highlights
IntroductionPumpkin fruits are rich in sugar (up to 12%), starch (up to 20%) and carotenoids (5 – 18 mg%)
The purpose of the research was an in-depth study of the chemical composition of different varieties of pumpkin grown in the Kuban region
In the study of different varieties of pumpkin grown in the Kuban region, it was determined that the content of carotenoids varies within 10 – 35*10-3 %
Summary
Pumpkin fruits are rich in sugar (up to 12%), starch (up to 20%) and carotenoids (5 – 18 mg%). They are characterized by low titratable (0.6 – 1.4%) and high active acidity (pH 5.9-7.5). The pulp of pumpkin fruit includes all essential amino acids, the amount of which is 26.6-29.8% of the total amount of amino acids. It is known that pumpkin fruits contain a significant amount of carotenoids, coloring substances related to carotene, and 60-70 % of them are biologically active [6, 7, 8, 9]. Recent studies suggest that the process of photosynthetic phosphorylation is closely related to both green and yellow pigments. The excess of sugars, apparently, changes the intracellular physiological relations in the direction favorable for the synthesis of carotenoid coloring substances [11,12,13]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
