Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars ( Cucurbita moschata and Cucurbita maxima) ) at harvest and during postharvest storage
文献类型： 外文期刊
作者： Xu, Yingchao 1 ; Wang, Manman 1 ; Abbas, Hafiz Muhammad Khalid 1 ; Xue, Shudan 1 ; Zhu, Jitong 1 ; Meng, Qitao 1 ; Jin, Qingmin 1 ; Fu, Manqin 3 ; Qu, Shuping 4 ; Zhong, Yujuan 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Vegetable Res Inst, Guangdong Key Lab New Technol Res Vegetables, Guangzhou 510640, Peoples R China
2.Jiangsu Yanjiang Inst Agr Sci, Jiangsu 226000, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
4.Northeast Agr Univ, Coll Hort & Landscape, Key Lab Biol & Genet Improvement Hort Crops Northe, Minist Agr & Rural Affairs, Harbin 150030, Heilongjiang, Peoples R China
关键词： Cucurbita moschata; Cucurbita maxima; Postharvest; Fruit quality; DPPH
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： Pumpkin, nutritious vegetable, is renowned for its extended shelf life. In this study, seven pumpkin cultivars from Cucurbita moschata and Cucurbita maxima were comparatively characterized for 25 physiochemical quality factors, starch granule structures, antioxidant activity, and correlations at 0-60 days of postharvest (dop). The findings revealed that sucrose and carotenoid contents increased in C. moschata, while they initially increased and then decreased in C. maxima. Additionally, acidity, primarily driven by malic acid, decreased in C. maxima but increased in C. maxima. The starch content of C. moschata and C. maxima reached its maximum value at 30 dop and 20 dop, respectively. The DPPH radical scavenging activity correlated with the carotenoid content in both pumpkin species. Conclusively, C. moschata demonstrated improved nutritional and quality at 20-30 dop, while C. maxima exhibited higher commercial suitability at 10-20 dop. The findings suggested that pumpkin storage was crucial for quality improvement.
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