Abstract
Pumpkin (Cucurbita moschata Duch.) is an immense fruit with varied chemical composition and nutritional value. The aim of the study was to decide the major contributing physiochemical properties that explain the variations in different pumpkin accessions by applying principal component analysis. Thus the study revealed that starch, moisture, total solids, reducing sugar, total carbohydrate and TSS were the principal component of pumpkin accessions followed by flesh thickness, fruit weight and fruit equatorial diameter.
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