Studies On Dynamic Change Of The Nutritional Components In Different Meat Pumpkin And Seed Pumpkin During The Development Of Fruit

Pumpkin is one of the most important vegetable crops in China. Its nutrition value and medical health function are very high, and it plays an important role in improving people’s dietary habit, even changing our diet structure. With the increasing living standard and the regarding of the health, there is a large demand for higher quality pumpkin fruit. Studying the nutritional composition accumulation model of pumpkin provides the scientific basis for quality breeding, regulation and control of pumpkin. Nutritional components and their change rules of different pumpkin varieties in fruit developmental stages were analyzed in two years. The results were as follows:Nutritional components in pumpkin fruit had significantly a difference between seed pumpkin and fruit pumpkin. The crude fiber content of fruit in fruit pumpkin was markedly lower than the crude fat content of fruit in seed pumpkin, the pectin,^-carotene, soluble sugar, starch, and dry matter content was remarkable higher than those contents of fruit in seed pumpkin. The soluble sugar, starch, and crude fat content had significantly a difference in various pumpkin varieties. In mature pumpkin seed, the soluble sugar content was3-5g/100gDW, the starch content was3-5g/100gDW, and the crude fat content was44.5-54g/100gDW.The soluble sugar, dry matter, β-carotene, crude fiber content in pumpkin fruit and the dry matter, crude fat content in pumpkin seed presented an upward trend in developmental stages; the upward and downward trends were correlated with various pumpkin varieties. The starch, pectin content in pumpkin fruit and the starch, soluble sugar content in pumpkin seed demonstrated to increase first and then decrease in developmental stages; the upward and downward trends were correlated with various pumpkin varieties. The regularities of the vitamin c content were outstanding in various pumpkin varieties. The regularities of nutritional components were similar in C. maxima and C. pepo, respectively. The regularities of nutritional components were not similar between seed pumpkins and fruit pumpkins in the same species, but similar in pumpkin seed. The regularities of nutritional components were similar in different years in the same pumpkin variety.Each nutritional component content were significantly correlated with each other in two years except for the soluble sugar content in pumpkin fruit and the crude fat content in pumpkin seed. The pectin, vitamin c,β-carotene, dry matter in pumpkin fruit and the starch, soluble sugar, dry matter content in pumpkin seed in2010were higher than those nutritional component contents in2010. The crude fiber and starch content in2011were lower than those contents in2010. Climate factors in July and August played the key role in nutritional components in pumpkin fruit and pumpkin seed. Higher air temperature, ground temperature and abundant rainfall in those two months in2011were in favor of the accumulation of β-carotene, pectin, dry matter, starch content in pumpkin fruit and the soluble sugar, starch, crude fat, dry matter in pumpkin seed except for the crude fiber in pumpkin fruit. The soluble sugar content in pumpkin fruit was not significantly correlated with each other in two years, so did the crude fat content in pumpkin seed, and they were not affected by environmental factors.