Properties Of Pumpkin Research Articles

Healing properties of pumpkin

Healing properties of pumpkin

ПРОЧНОСТНЫЕ ПОКАЗАТЕЛИ СОРТОВ И СОРТООБРАЗЦОВ ПЛОДОВ ТЫКВЫ, ВОЗДЕЛЫВАЕМЫХ МЕХАНИЗИРОВАННО В УСЛОВИЯХ УМЕРЕННОЙ ЗОНЫ

In recent years, industrial growing of pumpkin has been practeced in the temperate zone. The proportion of varieties and hybrids suitable for cultivation in temperate climates and mechanized harvesting is insignificant. Correct choice of varieties requires the knowledge of the physical and mechanical properties of pumpkin. To determine the varieties with the highest hardness, suitable for cultivation in temperate climates and mechanized harvesting, the authors studied the size and weight parameters (biometric), determined the bark and pulp hardness with a penetrometer and the density of pumpkin fruits by hydrostatic weighing. The research objects included sixteen both domestic and foreign pumpkin varieties and hybrids cultivated in a mechanized way: hard-barked (Spaghetti, Pivdennaya, Mozoleevskaya); large-fruited (Pastila Champagne, Barn, Marine Di Chioggia, No. 119-C); nutmeg (Butternut, No. 19-Pgv, Muscat of Provence, Beauty, Vitamin, No. 13-M, No. 26-Mch, No. 28-Ig); fig-leaved – No. 4480. The studies were carried out in the conditions of the Moscow region. Cultivation technology, setting up field experiments and statistical processing of the obtained results were carried out according to the standard method of B.V. Dospekhov. The research was carried out from 2016 to 2020. Based on the studies, the authors stated that the hard-barked pumpkin of the Spaghetti variety (1.20 and 0.80 kg/mm2), large-fruited – Pastila champagne (1.02 and 0.79), nutmeg – Muscat of Provence (1.10 and 0.65) and fig-leaved specimen No. 4480 (1.25 and 0.97 kg/mm2) feature the highest strength indicators. The total number of pumpkins is subject to the law of distribution in terms of size and weight, the weight of fruits on yearly average ranges from 1.56 to 3.3 kg. The obtained results provide enough grounds to recommend these varieties for cultivation in a temperate climate and mechanized harvesting.

Study of the properties of pumpkin seed processing products

The analysis of recent studies and publications was carried out and it was revealed that Ukrainian and foreign scientists are investigating the use of new raw materials from pumpkin seeds in the technologies of functional food products, but its chemical composition has not been sufficiently studied. Based on the analyzed sources, a set of studies to determine the quality of pumpkin seeds is substantiated. According to the results of research, the technology of complex processing of pumpkin seeds has been developed, the main elements of which are seed pressing and fractionation of crushed cake. Target products were obtained in the amount of: oil — 34 %, flour — 5 %, protein powder — 15 %, fiber — 46 %. The energy and biological value of the products obtained from pumpkin seeds is calculated. Determined the following: amino acid composition in protein powder, which contains the whole complex of essential amino acids, which characterizes its high biological value; the content of mycotoxins in protein powder, which meets the requirements of regulatory documents; microbiological indicators of quality of products of processing of pumpkin seeds that are within norm. The shelf life of pumpkin seed products has been set, namely: shelf life from the date of manufacture and after opening the package; storage conditions. The use of pumpkin seed products in the human diet is proposed: protein powder as an ingredient for cocktails, smoothies, sauces; fiber as a physiologically active supplement to normalize fat metabolism and cholesterol levels in human blood; flour for baking bakery products; salad dressing oil.

Nutraceutical Potential of pumpkin (Cucurbita sp.) powder, seed, extracts, and oil on diabetes; Mini Review

Diabetes has become a global pandemic which imparts a financial burden on the patients as well as on healthcare system. Researches all over the world have shown that more than 200 plants, possess antidiabetic properties. Members of cucurbit family are the most important one. Experimental studies in animal and human models have depicted the hypoglycemic effect of cucurbit family. These studies also stated that cucurbit promote regeneration of beta-cells of pancreas. The selected pumpkin (Cucurbitaceous) seeds were also shown to contain globulins with significant anti hyperglycaemic activity. Administering pumpkin seed powder and seed oil can reduce the side effects of diabetes; improve insulin levels and diabetic’s health status. Pumpkin seeds are generally regarded as waste, recently gained significant attention due to their nutritional value and health benefits. Due to the emerging different active components with nutraceutical properties of pumpkin (Cucurbita sp.) powder, seed, extracts, and oil. The aim of this analysis is to recognize the nutraceutical potential of pumpkin (Cucurbita sp.) seed powder, extracts, and oil on diabetic patients. The component of pumpkin seed is easily available, palatable and cost-effective therapy.

Pumpkin harvesting robotic end-effector

The development of an end-effector with a unique harvesting methodology based on the properties of pumpkin was presented in this paper. The components of the end-effector designed using Solidworks software; it dynamically simulated using SAM software; and after several modifications, the final components manufactured and assembled. This end-effector is a five-fingered anthropomorphic hand with electric drive and internal impactive gripping mode, designed to grasp and harvest heavyweight crops with a radius range of 76.2 to 265 mm by consideration of sustainable force distribution. The controlling unit of the system was a PLC system consists of a computer, a position board, an amplifier, a servo motor, switching units, and emergency switches. The coordinate of pumpkins enter the PC manually and after analysis using a controlling algorithm, the PC sends the related commands to the servo motor and switch unit via position board and optical cables. The controlling algorithm developed using the Denavit-Hartenberg (D-H) method. The maximum stress values of the final design were 6.2×107 and 7.8×107N/m2 in the opened and closed mode, respectively. The accuracy, repeatability, harvest possibility, and harvesting success rate were 8.78 mm, 8.32 mm, 92%, and 79%, respectively. The results proved that the fingers components have enough capability under the maximum payload of the system, and the designed end-effector can harvest the different varieties of pumpkin because the range of radius, volume and mass can cover the extracted physical parameter of pumpkins. The results indicated that the designed controlling unit and developed algorithm could control the system properly and do the desired function appropriately.

Actual directions of processing fruits and vegetables into dietary foods

Ensuring public health is a task of national importance. One of the most significant factors that determine a person’s health and performance is nutrition. Dietary foods containing less sugar and carbohydrates, but more vitamins and natural substances, can significantly improve the health of the population, make agricultural technologies progressive and popular. The fruit and vegetable sector of the agro-industrial complex (AIC) is considered one of the most labor-intensive and energy-intensive sectors of the economy, since it plays a significant role in the process of providing the population with nutritious food. Preservation of vitamins and minerals, achievement of high consumer properties of food products obtained from vegetables and fruits, is possible with the help of new original processing technologies. Improving the processing industry, processing lines and the methods of preparing fruit and vegetable products themselves is becoming an important part of the development of the agricultural industry. The beneficial properties of pumpkin and the possibility of obtaining new products from it with high consumer and pharmacological properties are considered. The high content of pectin in the pumpkin fruits makes it stand out among gourds. It should be noted that pumpkin pectin does not have gelling properties, but has a beneficial effect on human metabolism. As a food additive that changes the consistency and taste, pectin allows you to solve the traditional problem of improving the consumer properties of products, as well as affect the range of low-calorie foods of high biological value.

Effect of heating condition with steam convection oven on the properties of pumpkin and diffusion of food substrates

Effect of heating condition with steam convection oven on the properties of pumpkin and diffusion of food substrates

Mechanical Properties of Pumpkin

Mechanical properties of three common varieties of pumpkin were evaluated and statistically compared. Toughness, rupture force, shear strength, and cutting force were determined for Jarrahdale, Jap, and Butternut varieties. The investigation was carried out in three cases of flesh, skin and unpeeled product, ignoring the toughness and rupture force of flesh. Relative contribution of skin to unpeeled case of each property was estimated. Varieties were found statistically alike in rupture force, toughness, and maximum shear strength force of unpeeled cases. Also the skin of three varieties showed similar strength in shear (p>0.05). Jap and Butternut varieties for some other properties showed close values. Maximum shear strength force of flesh, shear strength of unpeeled case, and relative contribution of skin to shear strength of unpeeled case were close (p>0.05) for these varieties. Jarrahdale had no difference in shear strength of flesh with two other varieties. It was also similar (p>0.05) to Jap in rela...

Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment

AbstractWhole pumpkin seeds (Cucurbita spp.) of two cultivars were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the whole seeds, and were investigated not only for the different acyl lipids and their fatty acid compositions, but also for the molecular species of triacylglycerols (TAGs). A modified argentation TLC procedure, developed to optimize the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the chain‐length of fatty acid groups. With a few exceptions, dioleopalmitin (5.8–18.8 wt‐%), dipalmitolinolein (8.1–8.8 wt‐%), triolein (6.3–20.5 wt‐%), palmitoleolinolein (15.0–16.1 wt‐%), dioleolinolein (16.7–23.0 wt‐%), dilinoleopalmitin (4.6–15.4 wt‐%) and dilinoleolein (6.7–19.4 wt‐%) were the main TAG components. When pumpkin seeds were microwaved for 20 min or more, significant differences (p <0.05) occurred in the acyl lipids as well as their fatty acid distributions with a few exceptions. Therefore, microwave roasting caused a significant decrease (p <0.05), not only in TAGs molecular species containing more than 4 double bonds, but also in the amounts of diene species present in triacylglycerols. These results contribute to the study of the functional properties of pumpkin seed products.

The composition and properties of pumpkin and sugar beet pectins

Molecular weight, degree of esterification, monosaccharide composition and gelation behaviour of different samples of pectin from sugar beet and pumpkin have been investigated. Monosaccharide composition and degree of esterification were determined simultaneously by gas—liquid chromatography. Each of the samples studied contained glucose, galactose, rhamnose, arabinose and galacturonic acid in different proportions.