Quality changes in organic and conventional Hokkaido pumpkin (<i>Cucurbita maxima</i> Duch.) during storage

Kopta, Tomáš; Híc, Pavel; Šlosár, Miroslav; Pokluda, Robert

doi:10.1080/01448765.2017.1343683

Cited by 8 publications

(5 citation statements)

References 27 publications

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“…In contrast to the presented results, many studies also reported significant differences in the carotenoids content depending on the cultivar of particular species [17,41,60]. When comparing crops from different agronomic systems, higher quantities of carotenoids were found, on average, in organic compared to conventional crops [21,61], including pumpkin [48].…”

Section: Carotenoids and Chlorophylls In Courgette Fruitscontrasting

confidence: 99%

“…Courgette fruits are not considered a rich source of vitamin C, and therefore the analysis of vitamin C content in courgettes is generally not common. Other authors reported higher ascorbic acid content in organic compared to conventional Cucurbita maxima D. [48] and no differences comparing organic and conventional Cucurbita moschata D. [46]. It was previously reported that organic crops tend to be generally richer in vitamin C compared to conventional crops [21], which is especially seen in the case of those commonly known to be rich in vitamin C.…”

Section: Vitamin C and Phenolics In Courgette Fruitsmentioning

confidence: 91%

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Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)

Kopczyńska

Średnicka-Tober

Hallmann

et al. 2021

Foods

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Organic agriculture is considered one of the elements of sustainable food production and consumption, mainly due to its limited impact on the natural environment. At the same time, the quality features of organically produced foods, especially sensory attributes and health promoting values, are important factors determining consumers’ interest, and therefore play a key role in the organic sector’s development. The aim of this study was to investigate the sensory characteristics and concentrations of sugars and selected health-promoting bioactive compounds of organic courgette compared to conventionally grown courgette. In addition, untargeted metabolomic analysis of the courgette fruits was performed. The results of this study did not show a significant effect of the horticultural system (organic vs. conventional) on the concentrations of vitamin C, carotenoids, and chlorophylls in the courgette fruits. However, the fruits from the organic systems were significantly richer in sugars when compared to the conventionally cultivated ones (p = 0.038). Moreover, the organic fruits fertilized with manure contained significantly higher amounts of polyphenols, including gallic acid (p = 0.016), chlorogenic acid (p = 0.012), ferulic acid (p = 0.019), and quercetin-3-O-rutinoside (p = 0.020) compared to the conventional fruits. The untargeted analysis detected features significantly differentiating courgette fruits depending on the cultivar and horticultural system. Some significant differences in sensory values were also identified between fruits representing the two cultivars and coming from the horticultural systems compared in the study. Conventional courgettes were characterized by the most intensive peel color and aquosity, but at the same time were the least hard and firm compared to the fruits from the two organic systems. There was also a trend towards higher overall quality of the organically grown fruits. The presented study shows that the organic and conventional courgette fruits differ in a number of quality features which can influence consumers’ health and purchasing choices.

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Section: Carotenoids and Chlorophylls In Courgette Fruitscontrasting

confidence: 99%

Section: Vitamin C and Phenolics In Courgette Fruitsmentioning

confidence: 91%

Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)

Kopczyńska

Średnicka-Tober

Hallmann

et al. 2021

Foods

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“…The researchers explained that activation of a secondary metabolism is observed in organic fruits as the reaction to numerous stress factors and to the limited nitrogen availability. It leads to a higher amount of vitamin C [59]. However, the research outcomes are not consistent in this respect-in other study, lower concentration of β-carotene and vitamin C in organic (cultivated with cow manure) than in conventional fruits was noted [60].…”

Section: Discussionmentioning

confidence: 75%

The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production

et al. 2020

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Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.

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“…Berdasarkan penelitian Sharma & Rao (2013), kandungan karoten pada labu kuning akan mengalami peningkatan selama penyimpanan, hal ini menyebabkan warna labu kuning meningkat dari warna kuning ke orange (kemerahan). Peningkatan kandungan karotenoid juga dilaporkan pada penelitian Kopta et al (2017), yang menunjukkan peningkatan nilai karotenoid pasca panen hingga setelah penyimpanan 3 bulan, peningkatan kadar karoten disebabkan oleh proses sintesis karoten selama penyimpanan. Semakin lama masa simpan labu maka kandungan karoten pada labu semakin meningkat sehingga menghasilkan warna labu yang lebih merah atau gelap sehingga menurunkan nilai kecerahan.…”

Section: Kecerahanunclassified

Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi

Fauzi,

Herlina,

Sholeha

2023

Agritekno

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LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. However, increasing the LA3 pumpkin’s shelf life can be done by milling the pulp into flour. This study aimed to determine the physical and functional characteristics of LA3 pumpkin flour from the pumpkin that has been stored. In this study, the harvested LA3 pumpkin was stored for both 2 weeks and 2 months, which was repeated 9 times, and then the pumpkin was milled into flour. The data obtained were analyzed by t-test. The values for brightness, viscosity, water holding capacity, and swelling capacity of pumpkin flour stored for 2 weeks had higher values than pumpkin flour stored for 2 months. In contrast, the bulk density, bulk angle, oil binding capacity, and solubility, of flour from pumpkin stored for 2 months had higher values.

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Quality changes in organic and conventional Hokkaido pumpkin (Cucurbita maxima Duch.) during storage

Cited by 8 publications

References 27 publications

Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)

Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)

The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production

Karakteristik Fisik dan Fungsional Tepung Labu Kuning LA3 Desa Tegalrejo, Kecamatan Tegalsari, Kabupaten Banyuwangi

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