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Changes in physico-chemical properties during fruit development of Japanese pumpkin (Cucurbita maxima)

Changes in physico-chemical properties such as specific gravity (SG), color development, fruit firmness, moisture content (MC), dry matter (DM), total carotenoids, total chlorophyll, crude fiber, starch content, sugar content and total soluble solids in Japanese pumpkin fruit ‘Cucurbita maxima’ were...

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Bibliographic Details
Main Authors: Muenmanee, N., Joomwong, A., Natwichai, J., Boonyakiat, D.
Format: Journal Contribution
Language:English
Published: 2017
Subjects:
Cucurbita maxima
Pumpkins
Physicochemical properties
Specific gravity
Moisture content
Carotenoids
Chlorophylls
Crude fibre
Starch
Sugar content
Harvesting
Maturity
Cucurbitaceae
Colour
Firmness
Dry matter content
Sensory evaluation
Glucose
Fructose
Sucrose
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/13077
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