TY  - GEN
T1  - Changes in physico-chemical properties during fruit development of Japanese pumpkin (Cucurbita maxima)
A1  - Muenmanee, N.
LA  - English
YR  - 2017
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-13077
AB  - 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 investigated during fruit development. The results revealed that the
fruits gradually accumulated dry matter, total soluble solids, total sugars, total carotenoids, total chlorophylls, starch content and crude fiber along fruit development. The values of the aforementioned parameters were 6.93-16.00%, 4.5-12.0%, 16.0-23.55 mg/g, 1.86-2.83 mg/100g, 12.56-49.42 mg/100g and 1.56-2.54%, respectively. Based on the changes of these
parameters during fruit development, harvesting at 50 days after fruit set was considerably recommended due to the fruits had optimum maturity and the quality also agreed with market
and consumer acceptability.
KW  - Cucurbita maxima
KW  - Pumpkins
KW  - Physicochemical properties
KW  - Specific gravity
KW  - Moisture content
KW  - Carotenoids
KW  - Chlorophylls
KW  - Crude fibre
KW  - Starch
KW  - Sugar content
KW  - Harvesting
KW  - Maturity
KW  - Cucurbitaceae
KW  - Colour
KW  - Firmness
KW  - Dry matter content
KW  - Sensory evaluation
KW  - Glucose
KW  - Fructose
KW  - Sucrose
ER  -