Quality of Pumpkin Cultivars in Relation to Sensory Characteristics
Keywords:nutrition, sensory quality, antioxidant activity, carotenoids, Cucurbita maxima, Cucurbita moschata, Cucurbita pepo, vegetables, pumpkin
The aim of this work was to investigate nutrition value and sensory characteristics of pumpkin fruits of different cultivars of the species Cucurbita pepo L., C. maxima Duch. and C. moschata Duch. ex Poir., of Poland, Lithuanian or Russian origin. The cultivars chosen were: 'Miranda', 'Kustovaja' 'Zalushka', 'Bambino', 'Kroshka', 'Lecebnaja', 'Zemcuzina'. Pumpkins were grown in the experimental field of Warsaw Agricultural University. Chemical analysis of pumpkin fruits were performed with standard methods. There were determined: dry matter, soluble solids content, total carotenoids content, nitrates content, colour of flesh, antioxidant activity (with DPPH method). Sensory quality was determined with quantitative descriptive method (QDA). Correlation coefficients between chosen quality parameters were calculated and multiple regression model to overall sensory quality was applied. Results show big differentiation in quality parameters determined. 'Kroshka' was the cultivar of highest carotenoids content and of the highest antioxidant activity. The cultivars of the highest content of soluble solids were 'Kroshka' and 'Bambino'. Significant relationship between carotenoids content and antioxidant activity of pumpkin fruits was found.
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