Genetic Variation among Seedling of Pumpkins Genotypes through SDS-Page

Genetic diversity in 30 genotypes of Pumpkins was collected from unexplored mountainous areas of Khyber Pakhtunkhwa, Pakistan was investigated through biochemical characterization. For biochemical characterization, Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis was carried out. The seed proteins were resolved on 7.5% and 15% polyacrylamide gel. A total of 35% genetic disagreement was observed in the collected lines with linkage distances ranging from 0.00 - 0.83 (percent disagreement). Similarly, cluster analysis sorted total germplasm on the basis of 12 bands (total bands) into eight clusters. Present study revealed a considerable amount of genetic diversity explored in pumpkin germplasm, Cluster analysis exhibited moderate level of genetic diversity;to broaden the gene pool. Further collection of the important germplasm is needed to be used in the development of improved cultivars with respect to quality and quantity.

Pumpkins Pull Pollutants out of Contaminated Soil

对于英语学习者而言,南瓜早已和万圣节、南瓜灯笼一起深入人们心中。殊不知科学家最近还发现了其另一大用途--消除土壤中诸如DDT之类的污染物质。

Smashing Pumpkins：左首大卫，右首维纳斯

或许只有在Smashing Pumpkins,Billy Corgan才是真正的王者,拿在手中的电吉他撩拨出来的声音才是最动人的.……

Pumpkin seeds as nutraceutical and functional food ingredient for future:A review

Pumpkin belongs to the family of Cucurbitaceae,which comprises several species that has economical as well as agronomical importance.All parts of pumpkin are edible and laden with beneficial neutraceutical compounds.Pumpkin seeds are valuable source protein which can help in eradicating protein malnutrition and lipids(rich in PUFAs)contains essential as well as non essential fatty acids which prevents from various ailments like cancer and other cardiovascular diseases.Since,seeds of pumpkin are abundant in macro(magnesium,phosphorous,potassium,sodium and calcium)and micro minerals(iron,copper,manganese,zinc and selenium),they can be used as an incredible dietary supplement which in turn helps in curbing various deficiency disorders.This review enlightens the characteristics of pumpkin seeds,process of valorization of pumpkin seeds and the effect of processing on their nutritional composition which have been studied currently with the aim to use this wonder seeds for human wellbeing.Pumpkin seeds possess many bioactive compounds like polyphenols,flavonoids,phytosterols and squalene which makes it a lucrative raw material for pharmacological and food industries.Pumpkin seeds work as anti-depressant and helps majorly in the treatment of benign prostate hyperplasia(BHP).Daily consumption of pumpkin seeds can reduce the chances of Alzheimer's and Parkinson's disease.Pumpkin seeds are rich in tocopherols and can be used for oil extraction for edible purposes and utilized in other food formulations for future use.

Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after extraction of the oil. To do this, the elements were combined to obtain a regulatory formulation. Micro- and macronutrients, minerals, vitamins and tasting of the prepared porridge were determined. The results obtained were satisfactory. The moisture content of the fruit pulp was determined using oven-drying techniques: 92.2%, carbohydrates 6.00%, lipids 0.3%, ash 0.80%, proteins 1.10%, calcium 19.8%, phosphorus 42.6% and iron 0.4%. Furthermore, the carbohydrate content of flours composed of 5% insertion is 62.9 g to 48.8 g per 100 g, and the protein content of compound flours with 5% insertion is 15.9 g to 28.25 g per 100 g. On the other hand, the vitamin C and E contents of fresh pulp and oilcake are 25 mg, 13 mg and 21 mg respectively. However, only copper and β-carotene from 5% to 30% insertion remain invariant to the different insertion rates, with a value of 25 mg for copper and 0 µg for β-carotene. In addition, a variation in the degree of swelling of weaning flours compared with the standard from 3.95% at 5% insertion to 3.58 at 30% insertion was observed. The solubility of flours increases on the one hand with increases in the degree of insertion of the cakes. Flour formulated so many toward basicity. But the presence of traces of oil containing fatty acids can reduce this basicity. This study may be an alternative of industrial flours in infant nutrition.

Cluster Analysis of Chinese Pumpkin Inbred Lines

A cluster analysis was carried out based on Euclidean genetic distances through UPGMA method in Chinese pumpkin inbred lines.7 important agronomic traits of 46 Chinese pumpkin inbred lines were investigated.The result indicated that 46 pumpkin inbred lines were clustered into 4 groups and the inter-groups distances was larger than that in intra-group.The genetic distances of parents were related to F1 performance and the results of cluster would increase effectiveness in the Chinese pumpkin crossing breeding.

Studies of Glycine Betaine on Physiology of Two Varieties of Pumpkin Seedlings under NaCl Stress

[Objective] The research aimed to discuss the relationship between Glycine betaine and the salt-tolerance mechanism of different pumpkins and confirm the mechanism of betaine in salt-tolerance physiology.[Method] Taking the seedlings of C.ficifolia and Qingli pumpkin as test materials,the effects of glycine betaine on the cell membrane permeability,MDA and root activity of two varieties of pumpkin seedlings under 300 mmol/L NaCl stress were studied.[Result] At suitable concentrations,glycine betaine could d...

Extraction of Pumpkin Polysaccharide by Complex Enzyme Method and Its Antioxidant Research

[Objective] This paper aims to study a new method of extracting pumpkin polysaccharide from pumpkin. Single factor experiments were conducted to examine the effects of extracting time,temperature,the solid-liquid ratio and pH value on the extraction yield of polysaccharide from pumpkin. [Method] The best enzyme ratio and extraction conditions for complex enzymes extraction were determined through orthogonal tests. Scavenging ·OH and O-2 activities of pumpkin polysaccharides were also investigated by salicylic acid and improved self-oxidation of o-pheno methods respectively. [Results] The results showed that the biggest extraction yield of polysaccharide from pumpkin can be got when adding 1% cellulose enzyme,1.5% pectinase,1.0% papain and Na2HPO4-citric acid buffer solution (pH was 4.6),and oscillating for 30 min under water at 40 ℃ with the solid-liquid ratio of 1:30. In addition,pumpkin polysaccharides had a strong activity of eliminating ·OH,but very weak activity to scavenge O-2. [Conclusion] This study provided basic data for research and application of Pumpkin polysaccharide.

Extraction of Water-soluble Polysaccharide from Pumpkin and Its Antioxidant Activity

In this study,an orthogonal experiment was performed to explore the optimal extraction technique of water-soluble polysaccharides from pumpkin.Moreover,the polysaccharides＇ capabilities to scavenge ·OH and DPPH· and their gross reducing power was measured with Vc and BHT as references.In the orthogonal experiment,various factors including temperature,extraction time,solid-liquid ratio,were optimized.The results showed that the polysaccharides extracted from pumpkin are endowed with strong in vitro antioxidant properties.Our study provided references for the extraction of pumpkin polysaccharides and for their use as antioxidants.

Pollen Mother Cell Miosis and Male Gametophyte Development of Pumpkin

[Objective] Pollen mother cell miosis and male gametophyte development of pumpkin were observed in this study, to provide some cytological basis for pumpkin anther or microspore culture. [Method] Ehrlich＇s hematoxylin staining-methyl salicylate clearing technique was used for observation and research of the variation of cell structure and chromosomal behavior during pollen mother cell miosis and male gametophyte development of ‘Tianhong＇ pumpkin. [Result] The meiosis in pollen moth- er cells of pumpkin was simultaneous cytokinesis. In the process of nuclear division, nuclear membrane and nucleolus of pumpkin pollen mother cells gradually disappeared in the metaphase I and reappeared in telophase I , phragmoplast formed between the two generated crescent-shaped nuclei without cell wall, the phragmoplast gradually disappeared in the metaphase II and reappeared in telophase II. Phragmoplast spread outward from the center of spindle during the second division was connected with that formed on the central interface of two nuclei during the first division, cell wall of microspores generated from periphery to center. Most of the tetrads contained four sub-cells while a few contained extra small cells. During the period of uniuclete microspore at periphery, the single nucleolus split into 2-3 or more small nucleoli, mature pollen grain was two-celled. Mononucleate pollen cells were mostly appeared in the flower buds with length of 1.0-2.0 cm, which could be used as an important indicator to collect materials for anther or microspore culture. [Conclusion] This study laid the foundation for research of the cytogenetics of pumpkin.

Studies on the Compositional Properties of Main Miben Series Pumpkin Varieties in Southern China

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.

Discussion on Development of Pumpkin Sausage

[Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage,fresh pumpkin was added. Based on the results of sensory test and physical and chemical indexes determination, the optimum recipe for pumpkin sausage was determined. [Result] The optimum recipe for pumpkin sausage was as follows： 100% of pork（fat to lean ratio of 2∶8）, 45% of pumpkin particles, 6% of soy protein, 7% of sugar, 3.5% of salt, 1% of spice and 0.5% of monascus red pigment. [Conclusion]The successful preparation of pumpkin sausage will provide consumers with nutrition, health and snack meat product with comprehensive nutrition and unique flavor.

Genetic Transformation of Watermelon with Pumpkin DNA by Low Energy Ion Beam-mediated Introduction

The No.601 watermelon (citrullus lanatus) seeds were treated with 25 keV N+ implantation at the dosage of 7.8 ×1016 ions/cm2. After treatment, watermelon seeds were incubated with 380μg/μl pumpkin (Cucubita, maxima Duch) DNA solution at 35 ℃ for 5 hours. By two-generations of selection and resistance screening at seedling stage, one transformed material was selected out, whose rind color is similar to that of the donor pumpkin and whose size of seeds is between that of the donor and the receptor. Using AFLP (amplified fragment length polymorphism) technique, two polymorphic DNA fragments were amplified. This primarily testified that the donor DNA fragments/gene were introduced into the receptor cell and integrated into the genomic DNA of the receptor.

Effect of Process Parameters of Microwave Assisted Extraction (MAE) on Polysaccharides Yield from Pumpkin

Process parameters of microwave assisted extraction （MAE） of the polysaccharides from pumpkin viz. extraction temperature, time and liquid-solid ratio were studied by using single factor and response surface methodology method. The results showed that the liquid-solid ratio was the most important factor in polysaccharides yield, followed the extraction temperature was the least important factor. The optimum microwave assisted extraction co by ndi extraction time, and tions for the highest polysaccharides yield from pumpkin （16.76%-4-0.38%） were obtained by using the response surface methodology with extraction time of 29 min, an extraction temperature of 79 ℃ and a liquid-solid ratio of 22 mL·g^-1. Validation experiment result well agreed with predicted value.

Screening and identification of candidate Fusarium wilt-resistance genes from pumpkin

Pumpkin(Cucurbita moschata)has been widely used as cucumber(Cucumis sativus L.)rootstock to defend against Fusarium wilt(FW)and increase cucumber yields and profits.However,the resistance genes and mechanisms underlying the FW tolerance in pumpkin are poorly understood.Here we analyzed the transcriptome of pumpkin inoculated with the cucumber FW causal agent Fusarium oxysporum f.sp.cucumerinum(Foc),and obtained 3152 and 4735 upregulated genes induced by Foc at 24h after Foc inoculation compared with at 0h and 24h non-inoculated control,respectively.Next,404 common differentially expressed genes(DEGs)were screened using the criterion log_(2) FPKM(fold change)≥2.In total,206 of 404 DEGs were predominantly expressed in roots,which is the first tissue that Foc contacts and invades.140 DEGs were selected and classified into four groups(pathogenesis resistance,secondary metabolism-related,transcription factor and signal binding)based on their functional descriptions.Then,29 genes having high expression levels were selected to investigate the expression patterns induced by a Foc inoculation.Among them,16 genes were significantly induced by Foc and showed high expression levels at various treatment time points.These candidate genes may act as positive regulators of FW resistance in pumpkin and provide effective resources for improving cucumber FW resistance through breeding programs.

Effect of the Extracts of Pumpkin Seeds on the Urodynamics of Rabbits：An Experimental Study

Pumpkin seeds were prepared into oil n-butyle alcohol and ether extracts.The effects of the three extracts on the urodynamics of rabbits were observed.It was concluded that the oil preparation could remarkably reduce the bladder pressure ,increase the bladder compliance, reduce the urethral pressure. Other two kinds of preparations had no effect in this experimental. The mechanisms of the effect of oil preparation on the urodynamics and the prospect of clinical use was discussed.

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

High-density genetic mapping identified a major locus for environmental sex expression in pumpkin(Cucurbita moschata Duch.)

Long-day length and high temperature inhibit sex expression in pumpkin(Cucurbita moschata Duch.),and therefore directly impact the production potential.In this study,female flowering patterns in photoperiod-insensitive(PPIS)and photoperiod-sensitive(PPS)germplasms differed significantly in a moderately long day and high temperature environment.However,both germplasms exhibited a similar response in short day with either low temperature or high temperature environment.Photoperiod sensitivity led to this difference in sex expression between the germplasms.For the traits of 1st female flowering node(FFFN)and number of female flowers(NFF),high-density linkage map construction and quantitative trait locus(QTL)mapping were performed using SLAF-seq technology and 162 F_(2) individuals generated from PPIS and PPS.In total,4655 SLAFs were selected and mapped on 20 linkage groups(LGs).The total map length was 2502.01 cM with an average interval distance of 0.75 cM.Major QTLs for both FFFN and NFF were detected on LG6 with intervals of 7.89 and 17.67 cM and PVE values of 30.5%and 22.9%,respectively.Further analyses of the major locus for FFFN revealed 73 protein-coding genes.Among them,4 were related to sex expression,photoperiod flowering,and hormone response.An InDel(insertion and deletion)marker partially correlated with FFFN of the F_(2) population was also developed.Our study identified the QTL for the sex expression response to environmental factors using the high-density linkage map.The identified candidate genes and markers will provide useful information about the molecular interaction between the environment and sex expression and for marker-assisted selection of pumpkin environment-insensitive resources.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.