Pumpkin Varieties Research Articles

Comparative assessment of the physicochemical and biochemical properties of native and hybrid varieties of pumpkin seed and seed oil (Cucurbita maxima Linn.)

The hybrid variety of Cucurbita maxima is commercially available and frequently used as food in Bangladesh compared to the native variety. Although the seeds of Cucurbita maxima have nutritional and therapeutic values, people in Bangladesh typically throw them away as waste. If we can explore their physicochemical and biochemical properties, this will add new knowledge to nutrition and food science. Thus, in this study, we compare the physicochemical and biochemical properties of native and hybrid varieties of pumpkin seed and seed oil. Solvent extraction methods were used to obtain oil. The physicochemical properties of the extracted seed oils were examined by titration methods and proximate compositions of pumpkin seeds were determined using the standard method. Tocopherols were analyzed by HPLC and fatty acids were identified by GC/MS as N-acylpyrolidines. The specific gravity, refractive index, viscosity, acid value, saponification value, iodine value and ester values were determined and among them iodine values and acid values were significant (p < 0.05) at native but saponification and ester values were very highly significantly (p < 0.001) at hybrid. The comparative lipid content in the seed of native variety was higher than hybrid (p < 0.01) and protein contents were higher but not significant. However, crude fiber content was higher in the hybrid (p < 0.01). There was no significant differences of moisture, ash, sugar and starch contents in between the two varieties. The total tocopherol, contents were very high (p < 0.001) in native. In hybrid, saturated fatty acids -capric acid, myristic acids were more (p < 0.001) but in native unsaturated fatty acid linoleic and linolenic acids were predominant (p < 0.05). Owing to the considerable differences in the physicochemical composition, the fatty acids and other properties, this study may suggest that the both varieties of pumpkin seed oil may be an alternative good source of edible oil.

THE INFLUENCE OF GENOTYPE AND STORAGE CONDITION ON THE CONTENT OF SELECTED BIOACTIVE SUBSTANCES IN THE FRUIT OF PUMPKIN (CUCURBITA MOSCHATA DUCH.)

Butternut squash (Cucurbita moschata) is a significant crop in terms of the content of bioactive substances with antioxidant properties – vitamin C, vitamin E, carotenoids, polyphenol compounds – as well as B-complex and potassium vitamins are appreciated by the consumer both raw and heat treated. It is suitable for storage, consumption in the fresh state or heat treatment thanks to its interesting sensory properties. The aim of the thesis was to evaluate the influence of genotype and storage conditions on the content of selected bioactive substances in the fruit of these six varieties: Liscia, Matilda F1, Orange, Serpentine, UG 205 F1 and Waltham F1. From bioactive substances we determined the content of total carotenoids and total polyphenols in the flesh of the fruits before and after storage. The total carotenoid content in the fruit before storage was in the range of 40.62 mg.100 g-1 DS (dry substance) to 76.78 mg.100 g-1 DS, after storage the range transformed into 50.58 mg.100 g -1 DS to up to 109.81 mg.100 g-1 DS. The total polyphenol content before storage ranged from 109.95 mg GAE.100 g-1 DS to 198.96 mg GAE.100 g-1 DS, after storage in the range of 152.51 mg of GAE.100 g-1 DS to 199.83 mg of GAE.100 g-1 DS. The results show that the highest content of total carotenoids in fresh fruits after harvest was determined in the pulp of the varieties UG 205 F1 (76.78 mg.100 g-1 DS), Orange (71.40 mg.100 g-1 DS), and high content of total polyphenols was determined in the Matilda F1 strains (198.96 mg GAE.100 g-1 DS) and Orange (166.09 mg GAE.100 g-1 DS). After two months of the fruit’s storage, the total carotenoid content significantly increased in Liscia by 91%, Orange and Waltham F1 both by 54%. The total polyphenol content considerably rose in Liscia and UG 205 F1 varieties by 39%. The highest content of total polyphenols after storage was found in Serpentine fruit (199.83 mg GAE.100 g-1 DS). It follows that from the point of view of the content of total carotenoids it makes sense to store the fruits of the Orange and Waltham F1 varieties and, in terms of total polyphenols content, the fruits of the Serpentine variety. Taking into account the development of the contents of both groups of bioactive substances, storage of the Liscia variety is recommended. The effect of genotype on total carotenoid and polyphenol content in fruit was statistically significant. Storing these pumpkin varieties resulted in an increment of their total carotenoid and polyphenol content, but it did not have any statistical significance.

English

Pumpkin is one of the underutilized fruit vegetables in Uganda despite the fact that it has wide spectrum of both nutritional and medicinal values. A survey was carried out to document local knowledge of pumpkin production; performance and utilization systems to aid the selection of pumpkin varieties to be used for particular value addition avenues. It was observed that twelve varieties of pumpkin are commonly grown and they are mainly distinguished by their skin colour, texture of epicarp and shape. Pumpkin production levels on large scale, small scale and subsistence were at 27.8, 66.7 and 5.6% respectively. Farmers reported that ‘pumpkin seeds are usually sown directly into the main garden;’ thus, nursery beds are rarely used by the farmers. Farmers appreciate the crop’s nutritional and medicinal values, in addition to being a source of livelihood. Pumpkin fruit vegetable is multi-purpose in that all the parts of the plant can be consumed thus minimizing food wastage and also the plant can stay long on the shelf thus has the potential to act as a food security crop. From the survey, it was observed that mostly elderly people above 46 years were involved in pumpkin cultivation; youths were less involved and pumpkin cultivation is mainly practiced on a small scale. The youths need to be educated and encouraged to get involved in pumpkin cultivation since it can reduce poverty levels, food insecurity and malnutrition. Key words: Agro-ecological zone, local knowledge, medicinal value, nutritional value, pumpkin, variety.

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to evaluate the relation between physicochemical characteristics and sensory profiles of pumpkin varieties. Samples were coded as follows: PS is the scented pumpkin (PS01, PS02, PS03), MP is the moranga pumpkin (MP01), HP is the hybrid pumpkin (HP02, HP03, HP12), and CP is the commercial hybrid Tetsukabuto pumpkin. Pumpkin varieties were evaluated as to total titratable acidity, pH, soluble solids, carotenoid content, cooking time, color, hardness, descriptive sensory analysis, preference, and purchase intention (affective sensory analysis). Consumers’ profiles were evaluated by an online questionnaire. The highest values of total soluble solids and scores for sweet taste in the sensory evaluation were shown by PS02 and CP. The former exhibited the highest carotenoid content (172.88 mg 100g-1) while the hybridization process resulted in pumpkins (HP02, HP03 and HP12) with the lowest total carotenoid content (50.94-51.90 mg 100g-1). All pumpkin varieties were mostly yellow (positive b* value). The consumers’ profile shows their preference for small fruits (mass between 1.0 and 1.5 kg) that are peeled and whose pulp is orange. Association between the descriptive test and the preference one showed that orange pumpkins were prefered by the sensory panel. The sensory profile and physicochemical characteristics are important tools to the production of hybrids and breeding of genetic pumpkin varieties. This is a field of research that has grown lately and may result in higher productivity and quality of this vegetable.

Selection of competitive of pumpkin varieties for the Lower Volga region

Relevance One of the priority directions of selection is the creation of varieties that are most adapted to local conditions with high productivity. Methods The object of study – varieties and hybrids of pumpkin of three Botanical species: Cucurbita maxima, Cucurbita moschata and Cucurbita pepo. The purpose of the work is the creation and introduction into production of high-yielding varieties of pumpkin with high quality fruits, resistant to bio-and abiotic conditions of the lower Volga region. Research objectives: the study of varietal diversity and identification of genetic sources adapted to the conditions of the region; artificial hybridization, evaluation of the obtained source material on the main economic and valuable features, selection of the best hybrid combinations and testing them in comparison with the best zoned varieties. Results The collection identified genetic sources of productivity: Chino, Sviten, Kham, Creen Warted Habbard, Zukat, Arina, Madam; the quality of the fruit: Sorme poire, Burgess Buttercup Wintes, Malishka, Duchess, Konfetka. Using the selected genetic sources in crossbreeding, new hybrid combinations were obtained, after testing of which the source material for breeding was formed in the hybrid nursery. The table shows the characteristics of the best hybrid populations of pumpkin species S. maxima, S. moschata. The best zoned varieties of table pumpkin created in recent years. Izyashnaya – medium-ripe, shortleaved, high-yielding (17.0-26.0 t/ha), with high quality fruits (12.0-16.0% solids); Izobilie – yield (18.0-25.0 t/ha), drought-resistant; Romantika – medium-ripe, resistant to powdery mildew, yielding (16.0-20.0 t/ha), high quality fruits (10.0-15.0% dry-VA, 60.4 mg% carotene).

Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin (Cucurbita maxima Linn.)

Two varieties (indigenous and hybrid) of pumpkin (Cucurbita maxima) are cultivated and widely used as food sources in Bangladesh. The aim of this study is to compare nutrient contents in different parts of two varieties of pumpkin. The nutritional compositions were analyzed by standard methods. Fatty acids and amino acids were analyzed by GC/MS and amino acid analyzer. The proximate compositions analysis data indicate that a higher amount of moisture (p < 0.001) and fat (p < 0.01) were observed in the seed of indigenous but the seed of hybrid were rich in crude fiber (p < 0.01) and carbohydrate (p < 0.001). On the contrary carbohydrate content was predominant in the flesh (p < 0.05) and peel (p < 0.01) of indigenous. The energy content was high in the peel, seed and flesh of indigenous (p < 0.001, 0.001 and 0.05 respectively). A significant amount of reducing sugar was found in the peel, flesh (p < 0.05) and seed (p < 0.001) of hybrid. Vitamin C content was high in peel (p < 0.001) and seed (p < 0.01) of indigenous and only in the flesh (p < 0.001) of the hybrid. A remarkable amount of Na, K, Fe and Zn were present in peel (p < 0.001) of hybrid. The notable amount of P and Cu (p < 0.01) were present in the seed and K, Fe and Ca (p < 0.001) were in the flesh of indigenous. The seed of hybrid was enriched with saturated fatty acid (capric acid, p < 0.001; myristic acid, p < 0.01 and stearic acid, p < 0.05), whereas unsaturated fatty acids (oleic, linoleic and linolenic acid, p < 0.05) were rich in the seed of indigenous. A significant amount of threonine, serine, methionine, isoleucine and tyrosine were present in the seed of indigenous (p < 0.01) but only alanine in the seed of hybrid (p < 0.01). These results suggested that a considerable amount of nutrients were present in all three parts of the two varieties, thus both varieties could be the potential source of nutraceuticals.

The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars

Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar

Improved Powdery Mildew Resistance of Transgenic Nicotiana benthamiana Overexpressing the Cucurbita moschata CmSGT1 Gene.

Powdery mildew (PM), which is mainly caused by Podosphaera xanthii, is a serious biotrophic pathogen disease affecting field-grown and greenhouse-grown cucurbit crops worldwide. Because fungicides poorly control PM, the development and cultivation of PM-resistant varieties is critical. A homolog of SGT1 (suppressor of the G2 allele of skp1), which encodes a key component of the plant disease-associated signal transduction pathway, was previously identified through a transcriptomic analysis of a PM-resistant pumpkin (Cucurbita moschata) inbred line infected with PM. In this study, we have characterized this SGT1 homolog in C. moschata, and investigated its effects on biotic stress resistance. Subcellular localization results revealed that CmSGT1 is present in the nucleus. Additionally, CmSGT1 expression levels in the PM-resistant material was strongly induced by PM, salicylic acid (SA) and hydrogen peroxide (H2O2). In contrast, SA and H2O2 downregulated CmSGT1 expression in the PM-susceptible material. The ethephon (Eth) and methyl jasmonate (MeJA) treatments upregulated CmSGT1 expression in both plant materials. The constitutive overexpression of CmSGT1 in Nicotiana benthamiana (N. benthamiana) minimized the PM symptoms on the leaves of PM-infected seedlings, accelerated the onset of cell necrosis, and enhanced the accumulation of H2O2. Furthermore, the expression levels of PR1a and PR5, which are SA signaling transduction markers, were higher in the transgenic plants than in wild-type plants. Thus, the transgenic N. benthamiana plants were significantly more resistant to Erysiphe cichoracearum than the wild-type plants. This increased resistance was correlated with cell death, H2O2 accumulation, and upregulated expression of SA-dependent defense genes. However, the chlorosis and yellowing of plant materials and the concentration of bacteria at infection sites were greater in the transgenic N. benthamiana plants than in the wild-type plants in response to infections by the pathogens responsible for bacterial wilt and scab. Therefore, CmSGT1-overexpressing N. benthamiana plants were hypersensitive to these two diseases. The results of this study may represent valuable genetic information for the breeding of disease-resistant pumpkin varieties, and may also help to reveal the molecular mechanism underlying CmSGT1 functions.

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

This study aimed at understanding peel and flesh characteristics of Cucurbita maxima Duchesne subsp maxima, Cucurbita pepo L var. fastigata and Cucurbita moschata Decne pumpkin varieties and how the fruit characteristics relate to its postharvest stability. Mature fruits were stored at ambient conditions (28oC and 78% Relative humidity) for eight months. Cell microscopic structure, intercellular space size, sugars, starch, cellulose, hemicellulose, lignin, degree of esterification of pectin, polygalacturonase activity, and cumulative moisture lost were determined monthly. Sucrose, starch, cellulose and hemicellulose content and degree of esterification of pectin of different varieties decreased with storage. Glucose and fructose content increased to a maximum and then reduced. Polygalacturonase activity and lignin generally increased with storage time. Size of intercellular spaces, and cumulative moisture lost from both flesh and peel increased with storage. Sucrose breakdown was key during 0 to 3 months, while moisture loss was important at 4 months of storage. Polygalacturonase activity became paramount from 7th month of storage. Postharvest stability of pumpkins is determined by an interplay of factors. The deterministic factor changes with time. Pumpkin varieties with more lignified peel had lower rates of sucrose breakdown and moisture loss and tended to be more stable postharvest. Varieties with low level of hemicellulose had their cell walls degrade early, while deterioration of pumpkins with highly esterified pectin and closely packed cells was delayed.

Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita moschata and Cucurbita maxima) extracts

Pumpkin is a plant that is widely found in the territory of Indonesia. This study has evaluated the antioxidant activity, morphological, physicochemical and chemical properties of three components of C. moschata and C. maxima (the pulp, seed, and rinds). The C. moschata and C. maxima extracts were obtained by the maceration method using ethanol as the solvent. The higher antioxidant activity measured by DPPH assays was found in the rinds of C. maxima as of 33.8% of radical scavenging activity, followed by the pulp of C. maxima and seed of C. moschata as of 29.6% and 25.4% respectively. The higher carbohydrate content was established in the pulp of C. moschata with 78.6% and pulp of C. maxima with 69.5%. On the other hand, the seed of C. moschata and C. maxima had higher amounts of fats with 28.5% and 10.4%, respectively, while proteins were 19.2% and 12.3%, respectively. The C. moschata pulp, seed, and rinds also had been analysed using Scanning Electron Microscopy (SEM) for their morphological characteristic, The Fourier transform infrared spectroscopy (FTIR) for their functional groups and Color Reader for their color diversity. The result of this study showed that different part of C. moschata and C. maxima has good antioxidant activity and proximate composition so that appear to be promising comestibles for technological exploitation.

Development of potentially probiotic and synbiotic pumpkin frozen desserts

ABSTRACTThe aim of this work was the development of novel potentially probiotic and synbiotic sorbets using one variety of pumpkin in laboratory conditions and estimation of products quality during storage. Five kinds of fermented pumpkin sorbets were produced with one probiotic strain Lactobacillus rhamnosus Lock 0900, concentrations of 17% added sugar with or without pineapple juice addition. The fruit-pumpkin sorbets contained 1%, 2%, 3% of inulin addition. Products were frozen and stored for 6 months at −30°C. On the basis of the research carried out, the hypothesis assumed was proved: it was possible to use a probiotic bacterial strain and conditions of fermentation of pumpkin pulp, which is a semi-finished product, for sensory acceptable sorbet, containing an appropriate number of probiotic bacteria. Developed pumpkin sorbets, after storage at −30°C were characterized by good sensory quality and contained an appropriate probiotic bacterial number, therefore could be considered as potentially probiotic products.

ТЕХНОЛОГИЧЕСКАЯ ОЦЕНКА СОВРЕМЕННЫХ СОРТОВ ТЫКВЫ КАК СЫРЬЯ ДЛЯ ПРОИЗВОДСТВА ВАРЕНЬЯ

For the products, that are canned sugar, and, in particular, jam with improved taste, pumpkin fruits are of great interest. Despite the proven value of pumpkin as a raw material for food production, there is not enough information on the influence of species characteristics of varieties on the quality of finished products. The studies included an assessment of the new varieties of nutmeg pumpkin in comparison with the varieties of a hard-bodied and large pumpkin as a raw material for the production of jam in terms of expanding the assortment composition of this type of product. Two synthetic cultivars of the nutmeg pumpkin (Candied pumpkin and Moscow aromatic), a synthetic variety of hard-bodied pumpkin (Prostastop) and a large-fruited squash variety (Kustovaya orange), differing in a number of technological parameters, including the density and thickness of the bark, texture, color, aroma and mass fraction of fruit pulp. It is established that the species differences of culture influence the choice of manufacturing technology and indicators of the quality of the finished product. Products of consistently high quality from hard-bodied pumpkin ( C. pepo ) can be obtained using standard technology, from pumpkin with large fruit ( C. maxima ) - by replacing 25 % of the water in sugar syrup with apple juice, from pumpkin-nut fruits ( C. moschata ) - by replacing 25 % (preferably) or 50 % of water in sugar syrup on apple juice. When pumpkin is grown, the weather conditions of the growing season have a great influence on the technological characteristics of fruits as a raw material for the production of jam and, accordingly, on the quality of the finished product. Weather conditions characterized by higher air temperature, especially during the formation and ripening of fruits, and sufficient amount of precipitation contribute to obtaining raw materials suitable for the manufacture of higher quality jam.

Prebiotic carbohydrate profile and in vivo prebiotic effect of pumpkin (Cucurbita maxima) grown in Sri Lanka

This study was aimed at analysing the dietary fibre (DF) content and prebiotic carbohydrate profile of two local pumpkin varieties (Villachchi, Moragollagama) and five imported hybrid varieties (Arjuna, Suprima, Abishek, Lara, Pragathi) grown in Sri Lanka, and investigating the prebiotic potential of pumpkin powder in vivo using the pig as an animal model for human. High performance liquid chromatography (HPLC) technique was performed to identify the prebiotic carbohydrate profile. In the feeding trial, pigs were fed with standard diet (SD), pumpkin powder + SD (PD), SD + probiotics, and PD + probiotic. Freeze dried Bifidobacterium animalis subsp. lactis (500 mgday-1) and Lactobacillus acidophilus (500 mgday-1) were used as probiotic organisms. At the end of the experimental period, faecal microbial compositions of the pigs were analysed. Results revealed that the total DF content of pumpkin pulp did not vary (p > 0.05) among varieties. However, the local varieties had higher (p

HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from "Delica" (Cucurbita maxima) and "Violina" (Cucurbita moschata) Pumpkins as Food Traceability Markers.

Carotenoids are a widespread group of fat-soluble pigments, and their major nutritional importance comes from their pro-vitamin A activity and their antioxidant capacity. In this study, two different pumpkin cultivars (Cucurbita maxima, also named ‘Delica’ and Cucurbita moschata, also known as ‘Violina’) from the southern Po Delta area were investigated in terms of carotenoid content and the influence of food processing on compositional changes and carotenoid bioaccessibility. Quali- and quantitative determination of carotenoids in sample extracts were performed on a C30 column by means of an online coupled HPLC-UV/Vis-APCI-MS/MS technique. The identification of separated compounds was tentatively achieved by merging (i) chromatographic data, (ii) UV-Vis spectra, and (iii) MS/MS fragmentation spectra. The chromatographic profiles for the two cultivars showed qualitative differences. Two major carotenoids were considered for quantification purposes and further investigations: lutein and -carotene. Quantification of target carotenoids was performed with external calibration through analytical standards. The concentration of lutein and -carotene was higher in C. maxima than in the other variety, C. moschata. Carotenoids are susceptible to degradation (isomerization and oxidation) during food processing (i.e., cooking), and the concentration of lutein and -carotene were monitored in oven-cooked and steam-cooked pumpkins. The steam-cooking process was superior in terms of limiting carotenoid loss. A complete functional profile of pumpkins as a source of carotenoids was gained with the evaluation of their in vitro bioaccessibility and their bioavailability after intake during human digestion. Bioaccessibility of lutein and -carotene were estimated by an in vitro static digestion model that involved salivary, gastric, and duodenal phases. Bioaccessibility values progressively increased from the salivary to the duodenal phase for both pumpkin varieties and cooking methods. Bioaccessibility of lutein was always lower than -carotene for both cultivars and for both cooking methods. Bioaccessibility values for lutein and -carotene changed from 1.93% to 2.34% vs. 4.94% and 8.83% in the salivary phase, from 2.7% to 4.63% vs. 7.83% and 15.60% in the gastric phase, and from 10.04% to 13.42% vs. 25.81% and 35.32% in the duodenal phase. For both target compounds, bioaccessibility in the duodenal phase was more than twice the gastric values, and it underlined that the type of cooking did not influence release from the initial matrix.

GENETIC SOURCES AND NEW SOURCE MATERIAL FOR BREEDING PUMPKINS IN THE LOWER VOLGA REGION

The results of the research work carried out during the period 2015-2017 are outlined. on the practical selection of pumpkin in the conditions of the Volgograd Transvolga. The results of studying the assortment of pumpkin varieties of domestic and foreign breeding in collection nurseries are presented. The most promising samples adapted to local soil and climatic conditions have high productivity (Sviteny, Chino, Marina di Chioggia, Silber Bell (USA), Kham (Laos), image (Spain), Local (Kazakhstan), Gribovskaya winter, Teshchenka , Zucchini Malchugan, and the quality of the fruit: (Chino, Chirimen nankin (Japan), Cachi JNTA (Argentina), Mantova Uyghur (Kazakhstan), Duchess, Vega F1, Sweetie, Pampushka, Green Warted Habbard (USA). A new hybrid material was obtained, an estimation of its productivity of consumer achestv, stability to bio- and abiotic factors. accessions selected promising superior standards major ecological and morphological and economically valuable traits. The characteristics of the best selected hybrid combinations are given in comparison with the standards. The most productive are hybrid combinations: Marina di Chioggia x Zorka, Zorka x Sweet banana, Silber Bell x Elegant, Sweet x Elegant, Local (Kirghizia) x Zorka, zucchini Mountain Anchor. The yield of these samples exceeds the standards by 13.3-92.2%. The quality of the fruit is distinguished by the hybrids: Marina di Chioggia x Zorka, Zorka x Marina di Chioggia, Pampushka x Elegant, Zorka x Sweet banana, Silber Bell x Elegant, Zaslavia x POOS6-07, Zorka x Oreshek, Altair x Elegant. The content of dry substances in the fruits of these samples is 2.0-8.8% higher than the standards.

CONVEYOR OF VARIETIES OF PUMPKIN OF FEDERAL RESEARCH VEGETABLE CENTER (VNIISSOK) SELECTION

Several early ripening pumpkin varieties adn hybrids with high yield and resistance to cold and diseases and high organoleptic properties were developed in Federal Scientific Vegetable Cencer. They are early, cold-resistant, yielding and resistant to a diseases and they have high taste and technological qualities of fruits. Most varieties of pumpkin need to fruit ripening to improve their taste. Lateripening varieties with long-term storage of fruits, until the end of November – early December, accumulate up to 10% of the amount of sugars. The timing of pumpering and storage of pumpkin fruits without loss of quality and taste indicators are individual for each variety and can vary greatly between each other. Gourds of a pumpkin of a dining room are shown as practically not requiring, and requiring in fruit ripening – from two weeks to two months. To a large extent, all varieties differ in terms of the shelf life of the fruit. Using these characteristics of varieties, even in the conditions of the Moscow region, you can create a continuous conveyor of consumption of pumpkin fruits. Recommendations are given on the timing of dosage and use of fruits of different varieties of pumpkin selection Federal Scientific Vegetable Center.

NEW CULTIVAR OF PUMPKIN ‘ROMANTIKA’ SUITABLE FOR FARMING PRODUCTION, GARDENING LANDS AND PROCESSING

Research work is underway to create pumpkin varieties satisfying the requirements of consumers and the processing industry in Bykovskaya Melons and Gourds Experimental Breeding Station. The aim of the research was to develop pumpkin varieties with high content of dry matter and carotene, resistant to stresses and suitable for use in the food processing industry. Romantica is the variety resulted from breeding program, based on comparative characteristics of ‘Romantica’ and standard variety of Volzhskaya Seraya 92. New pumpkin variety ‘Romanctica’ exceeds the standard in contents of dry matter by 1.2%, sugars by 1.34%, sucrose by 1.73%, carotene by 46.44 mg%, yield by 0.5 t/ha. On the resistance to powdery mildew in artificial infection of sort of Romance has surpassed the standard by 11%, score at 0.4.

KERAGAMAN FENOTIPE DAN PRODUKTIVITAS LABU KUNING NUSANTARA (Cucurbita moschene Dutchene) DALAM RANGKA PENGEMBANGAN VARIETAS UNGGUL

The increase of population and the depletion of productive agricultural land causes the availability of rice as the staple food as carbohidrat becomes unbalanced. Efforts to reduce dependence on rice should be made, through the diversification of alternative food crops containing high carbohydrates. Pumpkin plants (waluh) is one of the crop that have high carbohydrate content and has many types. This research aims to collect various types of yellow squash varieties as the initial material in the assembling of superior varieties, and to identify vegetative character and agronomic character of yellow squash pumpkin varieties. The research was conducted in Randuagung Village, Lumajang Regency with height of 112 asl. The materials used in are local lumajang pumpkin seeds and local poor pumpkin. The results of this study indicate that the ratio of male flowers and female flowers on both varieties of local yellow squash showed the number of male flowers more than the number of female flowers. The beta-carotene content of local lumajang is lower than the local yellow squash is seen from the color of the pumpkin the yellow is getting faded and the taste is less sweet. The resistance to the disease of both varieties of local yellow squash indicates the tolerance criteria. The male juvenile blueberry male jungle flowers are faster than the local yellow squash lumajang, but the age of the local pumpkin flower lumajang is faster than the local yellow squash.The yellow local pumpum lumajang color is relatively the same that is brown, while the varieties of local yellow pumpkin there is a difference that is brown and green.

Investigation of Primary Metabolites in Young Leaf and Fruit of Three Varieties of Pumpkin (Cucurbita pepo) from Gurage Zone, Ethiopia

Tassew Belete Bahru, Tesfaye Hailemariam Barkea and Arif Abrahim Sali-Investigation of Primary Metabolites in Young Leaf and Fruit of Three Varieties of Pumpkin (<em>Cucurbita pepo</em>) from Gurage Zone, Ethiopia

Формирование урожая различных сортов тыквы по интенсивной технологии возделывания в условиях капельного способа полива

Формирование урожая различных сортов тыквы по интенсивной технологии возделывания в условиях капельного способа полива