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
Figure 1:
The content of pectin substances in different parts of pumpkins, %.
Figure 2:
Fractional composition of pectin substances in different parts of pumpkins, %.
Figure 3:
The content of galacturonic acid in pectin substances isolated from the varieties, %.
Figure 4:
The etherification degree of pectin substances isolated from pumpkins of different varieties, %.
Figure 5:
Content of free carboxyl groups in pectin substances isolated from the varieties, %.
Figure 7:
Content of acetyl groups in pectin substances isolated from the studied varieties, %.
Figure 6:
Content of methoxyl groups in pectin substances isolated from the varieties, %.
September 2022
Vol. 38, Iss. 3, Pages 759-1159
