Current Research in Agriculture and Farming (CRAF)
Year : 2024, Volume : 5, Issue : 5
First page : (10) Last page : (20)
Article doi: : http://dx.doi.org/10.18782/2582-7146.236
Comparative Qualitative Analysis of Physio-Chemical Properties of Unripe and Ripe Pumpkin (Cucurbita moschata L.)
The present investigation entitled “Comparative qualitative analysis of unripe and ripe pumpkin (Cucurbita moschata L.)” was carried out in department of agriculture, Bhai Gurdas Degree College, Sangrur, Punjab, India during the 2024. The experimental design selected was CRD consisting of pumpkin variety as fruit and seed are treatments which were replicated four times. A good quality fresh and healthy pumpkin variety, the Punjab Samrat was collected from the Experimental Field of Bhai Gurdas Degree College, Sangrur, The healthy disease free, unripe and ripe fruits were selected and washed with water in order to remove dust, dirt and any other foreign material. The highest pH value of peel (6.88), pulp (6.85), seeds (6.72), TSS in peel (7.200B) and pulp (7.320B), Ascorbic acid in peel (15.74mg/100gm), pulp (14.41mg/100gm), and seeds (14.71mg/100gm), total sugar content in pulp (2.20%) and seeds (1.25%), reducing sugar content in pulp (1.89%) and seeds (0.21%), crude fiber in pulp (0.82%) and seeds (7.51%), protein in pulp (1.72%) and seeds (21.68%), carbohydrates in pulp (7.51%) reported highest at ripe stage of pumpkin. Moisture content in peel (85.63%), pulp (91.72%) and seeds (7.34%), Ash content in peel (0.67%), pulp (0.58%) and seeds (9.04%), Titratable acidity in peel (0.097), pulp (0.093) and seeds (0.122), non reducing sugar in pulp (0.48%) and seeds (0.84%), starch content in pulp (4.76%) and seeds (3.32%), carbohydrates in seeds (56.52%) was recorded highest at unripe stage of pumpkin. There were distinct variations among the two different stages of pumpkin for nutritional and physico-chemical characters of fruit under study and it can concluded that the ripe stage of pumpkin was superior to unripe stage in most of characteristics.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Singh, G., Kumar, V., Singh, A., Singh, L., Banga, R. S., Singh, K. K., & Sharma, A. (2024). Comparative Qualitative Analysis of Physio-Chemical Properties of Unripe and Ripe Pumpkin (Cucurbita moschata L.), Curr. Rese. Agri. Far. 5(5), 10-20. doi: http://dx.doi.org/10.18782/2582-7146.236
