- 著者
- Raymund Julius G. Rosales Songsin Photchanachai Chanulak Khanobdee
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.QH-042, (Released:2023-08-11)
This study investigated the role of dry matter (DM) and adhesiveness (or stickiness) and their relationship with the physicochemical and antioxidant properties of raw and steamed pumpkins. Through path analysis, raw pumpkin with a high DM value yielded a positive correlation with total flavonoid contents (TFC) and Ferric Reducing Antioxidant Power (FRAP) value in its raw form, and contained high total soluble solids and 2,2-diphenyl-2-picryl-hydrazyl (DPPH) activity in its steamed form. DM showed a correlation with total phenolic compounds (TPC) and DPPH activity. A sticky pulp generated high DM, TPC, TFC, and antioxidant capacity. The TPC and TFC were positively correlated with the antioxidant capacity. There was no relationship between cell structure, and starch granule characteristics of the raw pulp and cooked DM or stickiness. Therefore, DM and stickiness may be used as quality indicators of chemical contents and antioxidant capacity in pumpkin and could support pumpkin improvement programs.