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Comparative study on physical characteristics and nutritional composition of pumpkin (Cucurbita moschata) at different stages of maturity

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Title Comparative study on physical characteristics and nutritional composition of pumpkin (Cucurbita moschata) at different stages of maturity
 
Creator Ramachandran, P
Dhiman, A K
Attri, S
Vikram, A
Rai, S
Sangeeta, S
 
Subject Chemical composition
Days after anthesis
Flesh
Maturity
Peel
Pumpkin
Seed
 
Description 856-864
Present day scientists are paying more attention towards developing new value-added products from underutilized crops for economic growth in agriculture system. Therefore, present experiment was undertaken to explicate the nutritional potential of pumpkin (Cucurbita moschata) at different stage of maturity until it is fully mature and ripe. Variation in different physico-biochemical properties, for example moisture content, sugars, titratable acidity (TA), crude proteins, crude fat, β-carotene, ascorbic acid, pectin and fibre in flesh, peel and seeds of fruit provides the better understanding for its utilization in preparation of various products. The firmness of pumpkin increased from 4.94 lbs/inch2 at 15 DAA (Days after antesis) to 22.50 lbs/inch2 at ripe stage during maturity. β-carotene content of flesh increased from 1.34 to13.30 mg/100g and 26.26 while quantity ascorbic acid in flesh of fruit declined from 26.46 to 13.16 mg/100 g at 15 DAA to ripe stage. In seeds crude fat increased from 5.43 to 50.24% and protein increase was found to be from 4.10 to 19.56%. Pectin content (as calcium pectate) of flesh and peel increased from 0.56 to 1.89 and 0.78 to 2.15%, respectively from 15 DAA to 45 DAA and at later stage it decreased. The knowledge about physico-chemical quality of pumpkin at different stage of maturity would help in selecting right stage of fruit maturity for its utilization in acceptable manner.
 
Date 2022-11-29T09:49:31Z
2022-11-29T09:49:31Z
2022-11
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/60952
https://doi.org/10.56042/ijtk.v21i4.32425
 
Language en
 
Relation A23L 1/30
A61K 36/286
 
Publisher NIScPR-CSIR, India
 
Source IJTK Vol.21(4) [October 2022]