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Biochemical Evaluation of Pumpkin Varieties

Biochemical Evaluation of Pumpkin Varieties

Lyudmila Yakovlevna Rodionova*, Irina Valeryevna Sobol, Lyudmila Vladimirovna Donchenko, Artem Vasilevich Stepovoy  and Andrey Georgievich Koshchaev

Department of Plant Products Storage and Processing Technology, Kuban State Agrarian University, Krasnodar, Kalinina Street, 13, Krasnodar, 350044, Russian Federation.

 
*Correspondence | Lyudmila Yakovlevna Rodionova, Department of Plant Products Storage and Processing Technology, Kuban State Agrarian University, Krasnodar, Kalinina Street, 13, Krasnodar, 350044, Russian Federation; Email: l.y.rodionova@mail.ru

ABSTRACT

Pumpkins are used in the diet of different nations. However, depending on the region of cultivation, the amount of their nutrients and nutritional changes. The research aimed to study biochemical parameters (the content of dry substances, sugars, organic acids, vitamin C, carotene, pectin substances) of pumpkin varieties grown in the south of Russia. In the course of the study, standardized and modern methods of physical and chemical analysis of plant materials were used. The biochemical parameters of pumpkins were studied: the content of dry substances, sugars, titratable acidity, the content of ascorbic acid and carotene. Data on the content and fractional composition of pectin substances in different parts of pumpkins are presented. The kinetics of changes in the content of pectin substances in pumpkins after harvesting and storage for 90 days are shown. To assess the quality indicators of pectin substances, their analytical characteristics are determined – the content of free carboxyl groups, methoxyl, and acetyl components. The high content of galacturonic acid determines the technological significance of pumpkins as raw materials for the production of functional food products. The established etherification degree allows considering pumpkins as a raw source for the production of low-calorie food products. The data obtained confirm the high nutritional value of pumpkins and the possibility of their use in the production of functional food products for the prevention of diseases associated with metabolic disorders.
 

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Sarhad Journal of Agriculture

September

Vol. 38, Iss. 3, Pages 759-1159

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