Yield performance, quality characteristics and fruit storability of winter squash cultivars in sub-humid areas

Iacuzzo, Francesco; Costa, L. Dalla

doi:10.1016/j.scienta.2008.11.026

Cited by 12 publications

(3 citation statements)

References 8 publications

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“…Similarly, the highest value reported in this research was almost eight times greater than the level value we indicate for our Orange variety. It is clear that, in addition to genotype, the content of total carotenoids is influenced by a number of other factors, such as the chosen growing site, environmental but especially climatic conditions during the growing season, system and method of cultivation, and sowing date, respectively, planting, fertilization intensity, moisture, and nutrient doses, and last but not least the postharvest handling [28][29][30][31][32]. Food storage is a process when heat-treated and frozen but also fresh raw materials are stored for later use.…”

Section: Intervarietal Differences and Interyearmentioning

confidence: 99%

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Maťová

Hegedüsová

Andrejiová

et al. 2021

Journal of Food Quality

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Cucurbita moschata Duch. is a seasonal crop, appreciated for its nutrimental and bioactive components especially carotenoids. From the whole edible plant, fruit is most often consumed which can be stored and also processed. Six varieties—Liscia, Matilda, Orange, Serpentine, UG 205 F1, and Waltham—of Cucurbita moschata Duch. were investigated, in order to analyze and evaluate the changes in total carotenoids content in the pulp during storage and after the effect of heat treatments—freezing, baking, and cooking (water boiling). The average total carotenoids content ranged from 3.32 mg/100 g (Serpentine) to 9.35 mg/100 g fresh matter (FM) (Orange). After 60 days of storage, a slight increase in the total carotenoids content of all analyzed varieties was observed. The values of the monitored varieties ranged from 4.18 mg/100 g FM (Serpentine), which represents a 26% increase to 10.96 mg/100 g FM (Orange), where a 17% increase was observed. After 120 days of storage, the results were mixed. In some varieties (Liscia and Matilda), the total carotenoid content decreased, while in the varieties Serpentine, UG 205 F1, and Waltham, its content increased slightly (11%, 3%, and 11%), but the content of the Orange variety remained unchanged. The total carotenoids increment after 60 and 120 days of storage in the dry matter (DM) was statistically significant, as well as the effect of the variety. The total carotenoid content of cooked samples of all varieties increased, from 119.78 mg/100 g DM (Waltham) to 255.19 mg/100 g DM (Orange). After baking, an average of 12% increase in the total content of carotenoids was recorded, after freezing, a decrease in its level of 5% was indicated. The findings of this work show that Cucurbita moschata Duch. is a good source of carotenoids, even after several weeks of storage and after exposure to heat treatments.

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Section: Intervarietal Differences and Interyearmentioning

confidence: 99%

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Maťová

Hegedüsová

Andrejiová

et al. 2021

Journal of Food Quality

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show abstract

“…Determining the carotenoid content of processed food products is important, since the amount of the functional compound is among the major requirements of the consumers. There are several different methods for the determination of carotenoids from plant samples (Blanco-Díaz et al, 2014;Carvalho et al, 1995;Conti et al, 2015;Iacuzzo and Costa, 2009;Seo et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics

Végvári

Jócsák

Kappel

et al. 2019

Acta Sci Pol Technol Aliment

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Background. Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials even without contact. In recent years, there have been several works concerning the applicability of PAS in food analytical measurements. The intention of this work is to identify whether there is a correlation between total carotenoid and the β-carotene content of pumpkin and squash measured by high-performance liquid chromatography (HPLC), spectrophotometry (SP) and PAS. Material and methods. 'Crown prince F1', 'Veenas F1', 'Atlas F1' and 'Apollo F1' (SAKATA) were used as experimental materials. The samples were measured in a fresh state and in a lyophilised condition with HPLC, SP and PAS. Results. The results of SP show that total carotene content varies according to the species and variety. Lyophilisation resulted in lower, although varying carotene content compared to the raw form. Typical PA spectra of pumpkins were determined (300-550 nm), normalized to the carbon black powder. At 17 Hz the amplitude and carotene content shows direct proportionality in the range investigated. Photoacoustic (PA) signal and carotenoid content of pumpkin samples gave a linear correlation (R 2 = 0.9821). Conclusion. The measurement of PA spectra gives reliable information about the total carotene content of pumpkin and squash samples. These findings may allow the use of PAS as a fast tool for the carotenoid determination in squashes and give the possibility of instead for the results to be used for the evaluation of squash varieties currently used for industrial processing in functional food development.

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“…during transport, but also extends their shelf life. Small and medium fruits are also easier to harvest and store [Iacuzzo & Dalla Costa, 2009;Seroczyńska et al, 2007].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Niewczas¹,

Mitek²,

Korzeniewska³

et al. 2014

Pol. J. Food Nutr. Sci.

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Only two cultivars of pumpkin: Melon Yellow and Bambino were cultivated in Poland for a long time. Novel cultivars of this species are a significantly more valuable raw material than the old ones. The objective of this study was to characterize four novel cultivars of pumpkin in terms of yielding, weight and size of fruits, contents of dry matter and extract, pH value, and to compare them with conventionally-grown cultivar Bambino. The study demonstrated a signifi cant effect of the season on yielding, weight and size of fruits, as well as fl esh color and chemical composition. The new hybrids and cultivars (771, 774 and Justynka F 1 ) were characterized by considerably higher contents of dry matter and extract compared to Karowita and Bambino cultivars. Over 12 weeks of pumpkin fruits storage, no signifi cant changes were observed in contents of dry matter and extract.

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Yield performance, quality characteristics and fruit storability of winter squash cultivars in sub-humid areas

Cited by 12 publications

References 8 publications

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

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