Abstract

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Title:: Convenient Method for Nutritional Quality Indentification of Cucurbita maxima

Author(s):: YAN Chundong; WANG Yunli; TIAN Jinli; LIU Yangping; XU Wenlong; QU Shuping; (College of Horticulture and Landscape Architecture,Northeast Agricultural University,Harbin,Heilongjiang 150030)

Keywords:: pumpkin(Cucurbita maxima); nutrient contents; taste characteristic; correlation

Abstract:: Twenty different tasting Cucurbita maxima varieties were taken as materials.The eating quality(sweetness and dry powdery) and nutritional quality (soluble solids content,starch content,soluble sugar content and dry matter content) of pumpkin were determined and the correlation between two characteristics were analyzed.The results showed that soluble solids content and dry matter content extremely significantly positively correlated with sweetness and dry powdery,and soluble sugar content showed significantly positive correlation with sweetness.Soluble solids content extremely showed significantly positive correlation with dry matter content,significantly positive correlation with soluble sugar content,and positively correlated with starch content.Furthermore,the method for soluble solids content determination was convenient.In consequence,soluble solids content was a good indicator of whether the breeding materials had good nutritional quality and eating quality.