Pumpkin Varieties Research Articles

Изучение технологии приготовления напитка на основе пектинов из фруктов и овощей, выращенных в Азербайджане

An optimal variant of food used to provide the human organism with biologically active substances that is considered acceptable to every consumer is fruit and vegetable-based juice, which biological value is determined by the maximum retention of nutrients in the product during processing. As the research was related to the preparation of a pectin-rich beverage, the Palavkadu 268 variety of pumpkin, which is a melon fruit, and orange juice were used as the main components of the product. To this end, first of all, the obtained pumpkin puree was treated with enzymes, and then orange juice was added to the mass. Besides, the recipe of the product included sugar, milk powder, sourdough, and 2% liquid pectin. The finished product was made on the basis of this mixture. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. The amount of pectin in fruit juice should be taken into account when producing it because a high concentration of pectin increases the viscosity of the juice, and it becomes turbid. By regulating the amount of pectin, it is possible to increase the juice yield. The enzymes of microbial origin are the most widely used substances in the production of juice because they contribute to the expansion of the range of products and the achievement of high juice yield. As a result of our research, it can be concluded that a product with a better bifidogenic effect can be obtained when using 2% liquid pectin in the preparation of beverages.

QTL mapping, whole genome resequencing, and marker‐assisted selection provide basics of early flowering in pumpkin

AbstractFinding the quantitative trait loci (QTLs) and uncovering the genes controlling early flowering in pumpkin are the basic needs to select appropriate varieties for cultivation. Two QTLs related to first female flowering node (FFFN) and four QTLs related to first male flowering node (FMFN) were detected based on high‐density genetic map of pumpkin. Based on annotation information, two candidate genes, flowering locus T‐like protein (FLT) associated with FFFN on chr10 and flowering locus T‐like 2 (FLT2) associated with FMFN on chr11, were identified which were the homologues of flowering time switching gene, flowering Locus T (FT), in different crops. Seven different insertion–deletions (InDels) in promoter regions of FLT and FLT2 were identified by the analysis of wholegenome resequencing data of parental lines. Our results suggested that FLT and FLT2 are candidate genes for controlling FFFN and FMFN traits in pumpkin, respectively. Two insertion–deletion molecular markers were developed to distinguish the lower flowering node F2 individuals. This research will provide the theoretical and practical basis for the selection and cultivation of early flowering pumpkin varieties.

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.

ОСОБЕННОСТИ БЕЛКОВ МУКИ СЕМЯН ТЫКВЫ РАЗЛИЧНЫХ СОРТОВ КАК ЭМУЛЬГАТОРОВ

The emulsifying ability of pumpkin seed flour determines the range of its application in food technology. Identification of varietal characteristics of pumpkin seed flour proteins raises the efficiency of its use. The pumpkin seed flour of the four most common and different in ripening period kinds was selected for study, such as Kroshka, Vitaminnaya, Mozoleevskaya and Golosemennaya. The protein composition of the seed flour of the selected pumpkin varieties was evaluated by such indicators as the mass fraction of pro-teins, the distribution of proteins into individual fractions and their polypeptide composition. Pumpkin seed flour Golosemennaya contains albumins and globulins most of all, it has the most active low- and high-molecular polypeptides and the best ability to form emulsions.

Creation of competitive varieties of melon and pumpkin with valuable economic trends

Relevance. The soil and climatic conditions of the Lower Trans-Volga region are considered favorable for melon growing and make it possible to obtain high-quality products. The purpose of the research was to create new competitive varieties and hybrids of melon and pumpkin.Materials and methods. The object of the research is new varieties of melon and butternut pumpkin created at the Bykovskaya melon breeding experimental station. Melon cultivar Osen and pumpkin cv. Zhemchuzhina were used as standards. The methods of creation are intervarietal hybridization, individual and mass selection. During the growing season, appropriate observations and counts were carried out.Results. As a result of many years of breeding work at the Bykovskaya cucurbits selection experimental station, a melon cultivar 251 and a pumpkin cultivar 509 have been created. both producers and consumers. Therefore, the obtained varieties were evaluated for taste, yield, resistance to biological and abiofactors of the environment, dry matter content, fruit size, fruit and pulp color. During the comparative assessment of the accessions, it was determined that the new varieties of melon and pumpkin exceed the standards in terms of the main economically valuable traits. The average yield during the study, in the melon cultivar 251, exceeded the standard by 47.8%. In the pumpkin cultivar, the average yield for three years of research exceeded the standard by 69.6%. In terms of taste, the new melon variety was at the level of the standard, the cv. Osen. A variety of butternut pumpkin exceeded the standard in all quality indicators. The susceptibility to powdery mildew in the melon cultivar varied depending on the year of research. The melon sample showed resistance to anthracnose higher than the standard by 16.4 and 18.6%, over the years of study. In the pumpkin cultivar, resistance to powdery mildew and anthracnose was higher than the standard, on average by 34.9% to powdery mildew and by 28.6% to anthracnose. Thus, new varieties of melon and pumpkin meet the modern requirements of the industrial melon industry, are resistant to environmental stress factors, common diseases, and have economically valuable traits.

Chemical composition of a seed kernel of a pumpkin produced in the Central Chernozem region of Russia

Seeds are the by-product in the cultivation of pumpkin. They are characterized by a high level of mineral substances and essential oils. However, the level of accumulation of biologically active components of seed kernel varies greatly among pumpkin varieties depending on climatic cultivation zones. Pumpkin varieties – Vitaminnayanaya, Michurinskaya sladkaya, Kubyshka, Muskatnayanaya, Aport – are taken as the objects of study. The chemical analysis of pumpkin seed kernels was carried out in accordance with generally accepted methodological recommendations. It was found that the sodium content in pumpkin seed kernel in the varietal section varies within the range of 5.07-17.6 mg/100 g, potassium – 554.8-767.1 ml/100g, calcium – 156.6-989.0 ml/100g, magnesium – 125.5-323.8 ml/100g, iron – 2.31-6.92 ml/100g, copper – 0.384-0.697 ml/100g, zinc – 4.80-7.43 ml/100g. The kernels of pumpkin seeds of the Michurinskaya sladkaya variety are characterized by high level of calcium – 989 ml/100g. Pumpkin seed kernels zoned in Tambov Region are rich in essential linoleic acid (52.59-63.87%), polyunsaturated oleic acid (11.70-27.35%), tocopherol (90-140 ml/100g). According to the content of linoleic acids, the highest indicators were found in seeds of Aport varieties – 63.87%, oleic acids – Muskatnayanaya (27.35%). The high content of tocopherol is typical for seeds of the Michurinskaya sladkaya variety – 140 ml/100 g. The obtained data on the chemical composition of pumpkin seed kernels indicate their promising use in the creation of functional food products and biologically active additives.

Particular qualities of formation of sensory characteristics of jam made from the fruits from musky squash

The goal of the research is to study particular qualities of formation of sensory characteristics of jam made from the fruits from musky squash (synthetic varieties of Tsukatnaya and Moskovskaya aromatnaya produced by LLC «N.N. Timofeev plant breeding station»). The authors conducted biometrical observation and identified descriptors that described technological properties of fruits and maturation dynamics. The jam was made with the addition of fruit raw materials and the replacement part of the water in the sugar syrups with apple juice and a sensory assessment of the quality of the finished product was carried out. The studied varieties of musky squash during the growing seasons of different weather conditions showed high stability in the formation of the yield of the raw material, leveled by the maturity degree. Storing the fruits of the studied varieties of musky squash after harvesting for at least 2-3 months improves the technological properties of the raw material, which has a positive effect on the formation of the sensory characteristics of the finished product. The bright orange pulp of the studied pumpkin varieties with an average carotene content from 10.13 (Moskovskaya aromatnaya) to 13.3 mg% (Tsukatnaya variety) has a pronounced sweet taste and a pleasant aroma. This allows getting the highest quality jam by replacing 25% of the water in the sugar syrup with apple juice or adding 25% apples to the squash fruit. The fruits of musky squash varieties of Tsukatnaya and Moskovskaya aromatnaya produced by LLC «N.N. Timofeev plant breeding station» used in the jam production were grown in the Moscow region. This results in the formation of sensory characteristics representative of a high-quality product.

Preferencias florales por abejas Meliponas beecheii en diferentes variedades de Cucurbita moschata. L

The objective of the research was, through a completely randomized experimental design, to determine the variety of Cucurbita moschata L. preferred by bees during the pollination process. In November 2018, four varieties of pumpkins were planted. After the flowering started, sampling was started. Five morning samplings were carried out from January 31 to February 28, 2019. In each sampling, two observations were made separated in time. The open flowers in each variety and the number of bees present were recorded. Meliponas bees had a lower preference for the Fifi variety and a higher preference for the INIVIT C-2000 variety. There were no differences between observation times regarding the number of open flowers between varieties. During the entire investigation, bees were observed within the field. Melipon Bees were found mostly during the first observation. There was a correlation between the total number of bees observed per variety and the yields, demonstrating the importance of entomophilic pollination.

Transcriptomic and Physiological Analysis Reveal That α-Linolenic Acid Biosynthesis Responds to Early Chilling Tolerance in Pumpkin Rootstock Varieties

Climate changes especially chilling stress affects cucurbit crops during winter seasonal production. Grafting to pumpkin rootstocks is widely used to improve the vigor of cucurbits, especially cucumber (Cucumis sativus L.) plants, in the face of chilling stress. In our study, multi-disciplinary aspect approaches were used to investigate growth changes of pumpkin under chilling stress. Firstly, the morphological and physiological characteristics of 14 pumpkin (Cucurbita moschata) varieties following different periods of chilling stress was analyzed by using physiological means. Mathematical results of principal component analysis (PCA) with chlorophyll-a, chlorophyll-b, carotenoid contents, chilling injury index and relative electrolyte permeability indicated that relative electrolyte permeability as the primary judgment index was best associated with the comparison of chilling tolerance in pumpkin rootstock varieties. Then, transcriptomic and DCMU (Diuron) application and chlorophyll fluorescence examination analysis of pumpkin leaves revealed that 390 Cucurbita moschata differentially expressed genes (CmoDEGs) that affect photosynthesis were upregulated in leaves. 127 CmoDEGs both in leaves and roots were enriched for genes involved in unsaturated fatty acid metabolism, suggesting that plasma membrane lipids are involved in chilling perception. The results of increased composition of unsaturated fatty acid in leaves and qRT-PCR analysis of relative mRNA abundance confirmed that α-linolenic acid biosynthesis was responding to pumpkin chilling tolerance. The integration of physiological, mathematical bioinformatical and biological analysis results contributes to our understanding of the molecular mechanisms underlying chilling tolerance and its improvement in cucumber grafted on pumpkin rootstocks. It provided an important theoretical basis and reference for further understanding on the impact of climate change on plant physiological changes.

Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil).

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

ФУЗАРИЙ ПАТОГЕНІНЕ ТӨЗІМДІ АСҚАБАҚҚА ҚИЯР ГИБРИДІН ЕГУ

Grafting of five varieties of pumpkin on a cucumber hybrid was carried out by the method of notch grafting. As rootstocks used the following varieties of pumpkin: domestic – Aphrodite, Mindalnaya, Karina, Mozo-leevskaya 10 and Russian selection – Stofuntovaya and as the scion, a hybrid of cucumber Asylum, recommended for cultivation in protected ground conditions. The research topic is devoted to the study of the influence of pumpkin rootstocks resistant to the Fusarium pathogen on the productivity of the cucumber hybrid in protected ground conditions. Results of studies of the effect of vaccination on various domestic varieties of pumpkin for the growth, development and yield of the hybrid cucumber Asylum showed that when grafting cucumber on pumpkin, the best options compared to the root standard were the varieties of pumpkin Karina and Stofuntovaya.

Хозяйственная оценка и масличная продуктивность семян у разных видов тыкв

Pumpkin belongs to the Cucurbitaceae family. In Ararat valley we are cultivating mainly 3 species: Cucurbita pepo, C. maxima, and C. moschata. Its fruits have many valuable properties. Pumpkin pulp contains minerals, vitamins, starch, sugar. It was envisaged to identify the varietal characteristics of pumpkin, fruit and seed yield in the conditions of the Ararat valley. We studied 6 samples of different types of pumpkins to identify oil productivity of their seeds. Germination of the studied accessions was 91¬–96%. Some of them germinated friendly, while others gradually. Martuni population and Sem variety from the C. pepo have been marked as the earliest flowering and fruiting with vegetation period 103 and 105 days accordingly. The studied varieties differed in the shape and weight of the fruit. The largest fruits were observed in maxima pumpkins (5.5–5.2 kg). The yield of varieties varied from 29.7 to 40.1 t/ha. The purpose of our research was to study varieties of different types of pumpkins for detecting oil productivity of their seeds. Among the pumpkin varieties studied, the varieties Martuni population, Ararati Vardaguin and Sem (1.22, 0.95, 0.92%, respectively) were distinguished by a high quantity of seeds. The largest yield of seeds per hectare was obtained from the Martuni population, Berkanush, Ararati Vardaguin, which amounted to 379.4, 341.9 and 339.0 kg/ha. Among the varieties under study, the Martuni population, Ararati Vardaguin, Sem and Berkanush, which are characterized by high productivity and seed yield, are of great interest. The most promising for obtaining oil is a variety Sem.

Yield and Quality of Lettuce, Pumpkin, and Watermelon Varieties Grown Under Five Soil Management Practices

A field experiment was conducted to investigate the impact of five soil treatments: municipal sewage sludge (SS), horse manure (HM), chicken manure (CM), vermicompost (Vermi), and no-mulch (NM) native soil on the yield and quality of three lettuce, Lactuca sativa varieties (Romaine, Bibb, and Butterhead), three watermelons varieties (Sugar Baby, Crimson, and Charleston Grey), and three pumpkin varieties (Renegade, Howden, and Gumdrop). The objectives were to assess plant yield and quality responses to different amendments and soil urease, invertase, acid and alkaline phosphatase activity. At maturity, heads and fruits were harvested, weighed, and graded according to the USDA grades into Fancy, U.S. No. 1 and U.S. No. 2. Overall lettuce yield obtained from SS and CM amended soils was significantly greater (783 and 772 g head-1, respectively) compared to Vermi amended soil (663 g head-1). Yield obtained from lettuce variety Romaine was superior (1.2 kg head-1) compared to Bibb and Butterhead varieties (0.51 and 0.49 kg head-1, respectively). Watermelons yield obtained from CM treatment was significantly greater (4.49 kg fruit-1) than that of NM control treatment (3 kg fruit-1). In addition, variety Charleston Grey produced the greatest fruit weight (4.9 kg fruit-1) compared to Crimson and Sugar Baby (3.26 and 3.06 kg fruit-1, respectively). Pumpkin yield obtained from SS treatment was significantly greater (4.4 kg fruit-1) than that of NM treatment (3.6 kg fruit-1). Pumpkin variety Howden produced the greatest pumpkin fruit weight (4.6 kg fruit-1) compared to Renegade and Gumdrop varieties (4.1 and 3.3 kg fruit-1, respectively). Soil properties fluctuated among treatments. The NO3 -N values were greater in HM and Vermi treatments, whereas NH4-N was greater in SS and CM treatments compared to the control. No significant differences were found in phosphorus content among treatments. Concentrations of K and C (557 and 1230 µg g-1 dry soil, respectively) were significantly greater in Vermi compared to the control treatments (336 and 1091 µg g-1 dry soil, respectively). Vermi increased soil urease activity compared to other treatments. All amendments tested increased soil invertase activity. Whereas CM increased alkaline phosphatase activity. These results combine information to crop producers looking for cost-effective organic fertilizers to meet the market needs.

УРОЖАЙНОСТЬ И КАЧЕСТВЕННАЯ ОЦЕНКА РАЗНЫХ СОРТОВ ТЫКВЫ, ВЫРАЩЕННОЙ В УСЛОВИЯХ ЛЕСОСТЕПИ ЦЕНТРАЛЬНО-ЧЕРНОЗЕМНОГО РЕГИОНА

The content of biologically active substances in fruit and vegetable products is an important parameter for de-termining the possibility of their use in the processing in-dustry. The research goal was to evaluate the yields and analyze the biochemical composition of different varieties of pumpkin grown in the forest-steppe of the Central Cher-nozem Region. It was found that of the studied pumpkin varieties, the maximum yields under these conditions were obtained from Seraya volzhskaya (12.7 t ha) and Zhem-chuzhina (9.3 t ha) varieties. The study of pulp chemical composition revealed that in terms of the content of caro-tene and P-active flavonols giving the brightest orange color to the pulp the variety Golosemyanka was the leading one. In terms of yield, this variety showed the medium indi-ces among the studied varieties -6.9 t ha. A fruit of this variety revealed the following content levels: carotene -20.24 mg %, ascorbic acid -20.24 mg %, and dry solids -7.4%. The Golosemyanka variety also revealed good or-ganoleptic indices. The pulp had a light orange color; the seeds lacked the usual hard shells. Therefore, the Golosemyanka variety may be recommended for use in the production of vegetable puree that will be characterized by high content of biologically active substances.

Features of storage of pumpkin fruits in different terms and methods

In this article, the results of the research on the conservation of varieties of pumpkin belonging to three cultural species are described. Experiments are based on quality control by organoleptic evaluation of changes in their composition when storing pumpkin fruit in two different ways. As a result of the research, scientifically based conclusions were formed

Changes in Pumpkin Seed Oil Production and Local Communities. Examples from the Hungarian-Slovenian Borderland

The present study examines the heritagization processes associated with pumpkin seed oil, a product typical of the Slovenian-Hungarian borderland, that have evolved since the 2000s in a settlement in the Őrség region of Hungary and a settlement in the Slovenian region of Goričko. The study explores how innovations — in our case, the introduction and spread of new varieties of pumpkin — have transformed seed oil processing technologies, and the impact that this transformation has had on the culture of the local communities. Both examples can be regarded as success stories in their own way, since the examined communities can be said to have taken ownership of, and “appropriated,” this aspect of their traditional culture in advance of other settlements in the same region by connecting and binding it to their own locality. Today, there can be no doubt that these two settlements have “earned the right” to be permanent representatives of this unique cultural heritage and to exploit the opportunities it offers.

Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin

Physicochemical Properties, Molecular Structure and <i>in vitro</i> Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin

Seed Yield and Characteristics in a Half-Diallel Pumpkin Population

In addition to fresh and roasted pumpkin seeds used in human nutrition, they are used as an additive to bread, salami, sausage, mayonnaise and many food products because of their high protein content. The most common problem encountered in the cultivation of confectionary pumpkin is the lack of varieties with good seed yield and quality in the market. In this study, it was aimed to reveal the promising hybrids with superior characteristics by determining the yield and seed characteristics of the 13 confectionary pumpkin pure lines and 74 hybrid lines which are obtained by crossing between pure lines and two local varieties (3-Hatun Tirnagi and 4-Cercevelik) as control. As a result of the study, the highest positive correlation was found between seed thickness and 1000 seed weight and between seed length and seed width. The crosses of 31x34, 23x28, 13x23, 38x40, 29x37, 30x31 and 23x29, especially 40x29, in the positive region of both components showed superior performance compared to their parents in all parameters. These hybrids have emerged as promising crosses to develop the F1 hybrid confectionary pumpkin varieties.

Review on Pumkin Production and Nutritional Value in Ethiopia

Among cucurbitaceous vegetables, pumpkin has been appreciated for high yields, long storage life and high nutritive value. All world continent produce pumpkin except Antarctica: including United States, Canada, Mexico, India, and China. Large number of pumpkin varieties varying in shape, size and colour of flesh are available. Cucurbita pepo , Cucurbita maxima and Cucurbita moschata are the worldwide commonly grown species of pumpkin. The weather of Ethiopia makes a suitable environment for the growth of pumpkin. Few years ago, farmers used to produce pumpkin in their gardens together with cereals, in farms near fences for the plants to easily creep on fences and houses, marginal or waste land, on decaying hay and heap of cow dung. It is commonly known to be used for both food and in herbal medicine formulation for the treatment of various ailments. Pumpkin contains biologically active compounds like polysaccharides, para-aminobenzoic acid, fixed oils, sterol, proteins and peptides. The fruits are a good source of carotenoid and γ - aminobutyric acid. Pumpkin seeds are good sources of protein, fats, carbohydrates and minerals. It said to have contained 93% essential amino acids, 53% crude fat and 27% crude protein. The seed contains oil which is used for cooking. Pumpkin despite its enormous benefits, information on production, challenges and nutritive value was limited in Ethiopia. This is as a result of inadequate knowledge on its importance and how livelihoods of many families will be affected by its production. Therefore the objective of this paper was to review the production status and challenges and nutritive values of pumpkin in Ethiopia. Keywords: pumpkin, nutritive value, production, Ethiopia DOI: 10.7176/JBAH/10-24-01 Publication date: December 31 st 2020