Pumpkin is among the most popular agricultural products in Southern China. To determine the important analytical properties(dry matter, total soluble sugar,dissolvable polysaccharides, mineral content, electricity con...Pumpkin is among the most popular agricultural products in Southern China. To determine the important analytical properties(dry matter, total soluble sugar,dissolvable polysaccharides, mineral content, electricity conductivity, soluble solid content, fruit weight, fat, protein, fiber, pectin, β-carotene and edible rate) of pumpkin in Southern China, this study investigated the physical and chemical properties and texture of raw and steamed pumpkins of 13 Miben series varieties. Miben pumpkins were frozen at-40 ℃ for 24 h, or at-4 ℃ for 24 h, or were steamed for 15 min in boiling water to investigate the effect of different treatments on the textural change, and to reveal the texture and sensory properties of the different varieties. A total of 13 pumpkin varieties of Miben series CP1578, CP2116, XM2-2,Baimi II, Guangmi I, Guangzhouluxia, Jintong, Laojinhanzaoshu, Quanguanjixiang,Newzuhe III, V pumpkin, Zaoshutianmi and Daguomiben were involved in this study.The results showed that the Miben series pumpkins had significant difference in physical properties. The editable rate of Miben series pumpkins was higher than77%. Chemical properties varied among different varieties. Textures of pumpkin flesh after different processes were different. In the sensory assessment of Miben pumpkins, the varieties with overall quality scores more than 50 were Guangmi I, Laojinhanzaoshu, V pumpkin and Daguomiben, indicating that the four varieties all had excellent properties.展开更多
基金Supported by Special Funds for Scientific Research of Science Department of Hunan Province in China(2013NK20142012BAK17B17)
文摘Pumpkin is among the most popular agricultural products in Southern China. To determine the important analytical properties(dry matter, total soluble sugar,dissolvable polysaccharides, mineral content, electricity conductivity, soluble solid content, fruit weight, fat, protein, fiber, pectin, β-carotene and edible rate) of pumpkin in Southern China, this study investigated the physical and chemical properties and texture of raw and steamed pumpkins of 13 Miben series varieties. Miben pumpkins were frozen at-40 ℃ for 24 h, or at-4 ℃ for 24 h, or were steamed for 15 min in boiling water to investigate the effect of different treatments on the textural change, and to reveal the texture and sensory properties of the different varieties. A total of 13 pumpkin varieties of Miben series CP1578, CP2116, XM2-2,Baimi II, Guangmi I, Guangzhouluxia, Jintong, Laojinhanzaoshu, Quanguanjixiang,Newzuhe III, V pumpkin, Zaoshutianmi and Daguomiben were involved in this study.The results showed that the Miben series pumpkins had significant difference in physical properties. The editable rate of Miben series pumpkins was higher than77%. Chemical properties varied among different varieties. Textures of pumpkin flesh after different processes were different. In the sensory assessment of Miben pumpkins, the varieties with overall quality scores more than 50 were Guangmi I, Laojinhanzaoshu, V pumpkin and Daguomiben, indicating that the four varieties all had excellent properties.
