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This essay, with 11 images, explores the development of a folk festival since its inception a quarter of a century ago. The Berlin Kürbisfest is essentially an event celebrating the work of the city’s agrarian neighbours, taking place in a sophisticated urban environment in a residential neighbourhood that is particularly popular with hipsters. The festival blends urban and rural cultures in innovative ways reflective of a greater interest in ‘green’ issues. [ABSTRACT FROM AUTHOR]

The sensory quality (SQ) of pumpkin fruit is one of the most important quality indexes for consumers. In this study, a rapid pumpkin SQ evaluation method based on near‐infrared spectroscopy (NIRS) was introduced. The starch and moisture contents of pumpkins were first determined by NIRS, and then the SQ of pumpkin could be estimated indirectly by these components. Test was carried out on 97 samples of 34 pumpkin fruits. The pumpkin starch and water NIRS models based on variable dimension particle swarm optimization combined moving window (VDPSO‐CMW) and standard normal variate transformation (SNV) showed the best predictive performances, whose predictive determination coefficients (R2p) were 0.775 and 0.932, respectively. A multiple linear regression model (correlation coefficient = 0.788) was established based on the prediction results of the two models and the SQ values obtained from cooking experiments. The proposed method has the potential to provide effective support for pumpkin breeding and production. [ABSTRACT FROM AUTHOR]

Tomato leaf curl New Delhi virus is a silverleaf whitefly-transmitted bipartite Begomovirus that causes damage to various cultivated plant species mainly belonging to the family Solanaceae and Cucurbitaceae. A survey was carried in pumpkin fields of sub-Himalayan plains of West Bengal, India during 2018. During the survey, presence of silverleaf whitefly along with symptoms like leaf curling, leaf yellowing, yellow mosaic, vein clearing and leaf distortion were observed on pumpkin plants. Disease incidences in the range of 30% to 50% were also recorded. Collected infected leaf samples were analyzed for the presence of begomovirus using universal begomovirus primers, DengA/DengB. Amplified PCR products from severely infected plants were cloned and sequenced. All the sequences were completely identical, thus only one representative sequence was submitted to GenBank (Acc. No.MG721010). After BLASTn analysis the causal organism was identified as Tomato leaf curl New Delhi virus. Nucleotide sequence identity of CP gene showed close relationship with Tomato leaf curl New Delhi virus. This study confirmed the emergence of Tomato leaf curl New Delhi virus in the infected fields of pumpkin in sub-Himalayan plains of West Bengal, India. [ABSTRACT FROM AUTHOR]

In addition to being used as a snack, pumpkin seeds are an industrial product. It also has the potential to be used in the food, pharmaceutical, and cosmetic industries. Seed yield and quality are traits of economic importance. This study aims to determine the effect of vermicompost and different plant activators on the yield and some parameters of the pumpkin's quality. For this purpose, three plant activators [(ISR-2000 (I), Symbion-Vam (S), and Green-Miracle (G)] together with vermicompost (V) have been used. The experiment was conducted in the field of the Cukurova University Pozantı Agricultural Research and Application Center, Turkey. A total of 8 applications were made. Conventional fertilizer (CF) application was determined as the control group. The results showed that the applications increased the snack pumpkin's fruit, seed yield, and quality. The highest fruit and seed yield was obtained from CF (37.2 t ha-1, 101.42 g-1 m² ) application, followed by V+I (27.1 t ha -1, 80.09 g-1 m² ) application. Additionally, CF applications resulted in the highest fruit width (14.82 cm), length (23.31 cm), seed width (10.21 mm), and length (20.66 mm) of internal weight (74.33 %) measurements. Regarding mineral element and phenolic content, higher results were obtained when vermicompost and plant activators were combined. According to the study results, different doses of vermicompost may be recommended as an alternative to conventional fertilizer application in future studies. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

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In recent years, the health-promoting properties of plant-derived compounds have garnered increasing scientific interest. Notably, tomatoes and pumpkins (Cucurbita moschata), renowned for their abundant phytochemicals and associated biological activities, have become focal points of research. This study investigated the extraction of phenolic compounds from tomatoes and pumpkins cultivated on Lemnos, an Aegean Island, aiming to enhance the nutritional profiles of food products. We established an extraction protocol for total phenolics and evaluated the antioxidant capacity using response surface methodology. Utilizing a central composite design, we optimized the extraction parameters, with time and ethanol concentration identified as critical factors (p < 0.05). The optimized extracts demonstrated substantial phenolic content (9.47 ± 0.08 and 4.52 ± 0.05 mg GAE/g for tomatoes and pumpkins, respectively) and antioxidant capabilities as determined by DPPH (7.65 ± 0.08 and 5.78 ± 0.05 μmol TE/g, respectively), ABTS (9.27 ± 0.02 and 3.95 ± 0.04 μmol TE/g, respectively), FRAP (5.25 ± 0.09 and 2.99 ± 0.03 μmol TE/g, respectively), and CUPRAC assays (2.3 ± 0.04 and 1.25 ± 0.03 μmol TE/g, respectively). Following extraction, the phenolic compounds were encapsulated using maltodextrin and subsequently freeze-dried, yielding high encapsulation efficiency. In alignment with a comprehensive strategy aimed at fostering functional snacks that enhance local economic and public health outcomes, vegetables sourced from local farms were employed to develop a savory cereal bar enriched with tomato extract and a sweet cookie infused with pumpkin extract. [ABSTRACT FROM AUTHOR]

Summary: In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part. [ABSTRACT FROM AUTHOR]

In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture, and the effects of the addition of whole wheat flour, the addition of pumpkin flour, the addition of yeast, and the fermentation time on the sensory, specific volume, and chromaticity of the whole wheat steamed bread. On this basis, the sensory score was used as the response value, and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed. The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order: the amount of whole wheat flour added, the amount of yeast added, and the amount of pumpkin flour added. The optimal formulation of whole wheat steamed bread was 55% wheat flour, 45% whole wheat flour, 10% pumpkin flour, 2% yeast, and fermentation time 40 min. The sensory score of whole wheat steamed bread prepared under this formulation was 97.23, which was similar to the predicted value of 97.81. The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%, the polyphenol content was 5.47 mg/g, and the flavonoid content was 2.57 mg/g. The steamed bread under the formulation had a golden color, and prominent aroma, fluffy and tasty, and possessed the unique flavors of pumpkin and whole wheat. It provides a useful reference for the deep processing and comprehensive utilization of pumpkins. [ABSTRACT FROM AUTHOR]

Simple Summary: Pumpkins (Cucurbita moschata), valued for their nutritional, medicinal, and economic contributions, are threatened by root-knot nematodes, notably Meloidogyne incognita. This research explores the impact of M. incognita on the growth and comprehensive physiological responses of pumpkins. The findings reveal that infection leads to significant growth impairment, as indicated by reduced plant height and biomass along with the development of nematode-induced galls. In addition, there is an observable oxidative stress response characterized by elevated levels of hydrogen peroxide and an increase in antioxidant defense mechanisms such as crucial antioxidative enzymes (superoxide dismutase, glutathione reductase, and catalase) and the accumulation of glutathione. These responses demonstrate a dynamic interplay between the plant and the nematode, where pumpkins mobilize robust antioxidant defenses to counteract the stress induced by nematode infection. Despite these defense mechanisms, pumpkin's ability to combat M. incognita raises concerns about the agricultural production challenges posed by this pest in Cucurbita crops. The insights gained from this study improve our understanding of plant–nematode interactions, paving the way for strategies aimed at increasing resistance against these pests, thus promoting sustainable agricultural practices. Pumpkins (Cucurbita moschata), valued for their nutritional, medicinal, and economic significance, face threats from Meloidogyne incognita, a critical plant-parasitic nematode. This study extensively examines the impact of M. incognita on the growth, physiological, and biochemical responses of C. moschata. We demonstrate that M. incognita infection leads to significant growth impairment in C. moschata, evidenced by reduced plant height and biomass, along with the significant development of nematode-induced galls. Concurrently, a pronounced oxidative stress response was observed, characterized by elevated levels of hydrogen peroxide and a significant increase in antioxidant defense mechanisms, including the upregulation of key antioxidative enzymes (superoxide dismutase, glutathione reductase, catalase, and peroxidase) and the accumulation of glutathione. These responses highlight a dynamic interaction between the plant and the nematode, wherein C. moschata activates a robust antioxidant defense to mitigate the oxidative stress induced by nematode infection. Despite these defenses, the persistence of growth impairment underscores the challenge posed by M. incognita to the agricultural production of C. moschata. Our findings contribute to the understanding of plant–nematode interactions, paving the way for the development of strategies aimed at enhancing resistance in Cucurbitaceae crops against nematode pests, thus supporting sustainable agricultural practices. [ABSTRACT FROM AUTHOR]

Flower colour, as an important morphological marker, plays an essential role in improving the identification efficiency of the purity seed in hybrid production. However, the molecular mechanism of white‐flower trait has not been reported in pumpkin (Cucurbita moschata D.). In this study, we obtained a white‐flower mutant (wf) through the ethyl methane sulfonate (EMS) mutagenesis of inbred line N87 (yellow flower). F2 populations were then constructed by crossing wf mutant and N87 plant to fine map the genes controlling white‐flower trait in pumpkin. Phenotypic identification revealed that carotenoid content significantly decreased in the petals of wf mutants compared with N87 plants. Genetic analysis indicated that the white flower mutant trait was controlled by a single recessive gene, Cmowf. Using bulked segregant analysis and KASP phenotyping, Cmowf was mapped to a 762 kb region on chromosome 14 containing three annotated genes. Among them, a nonsynonymous single‐nucleotide polymorphisms mutation was identified only in CmoCh14G005820 gene, which encoded a DUF1997 family protein. Compared with CmoDUF1997 amino acid sequences between the wf mutants and N87 plants, the critical amino acid mutations (early termination of amino acids) occurred in wf mutants, so CmoCh14G005820 was predicted as a potential candidate for controlling the white‐flower trait. RNA‐sequencing analysis revealed that the expression of CmoCh14G005820 and most genes involved in carotenoid biosynthesis was significantly downregulated in wf mutants, whereas the expression of several genes responsible for carotenoid degradation was upregulated in wf mutants. This finding suggested that carotenoid metabolism may participate in the formation of flower colour in pumpkin. Overall, our results provided a theoretical basis for understanding the genetic mechanisms underlying white‐flower formation in pumpkin. [ABSTRACT FROM AUTHOR]

Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality. [ABSTRACT FROM AUTHOR]

The Food and Agriculture Organization (FAO) reports that fruits and vegetables have the highest wastage rates, possibly reaching 60% and they are valuable sources of phytochemicals. Among these phytochemicals are allelochemicals, a subset derived from plants' secondary metabolism. Allelochemicals offer advantages over herbicides, including lower toxicity, shorter persistence, and increased water solubility. A substantial reduction in crop yield has occurred due to weed infestations. To address this issue, it is imperative to employ modern control methods, including biological approaches. Recent research has proposed the utilization of allelochemicals to manage weeds, with the peels of papaya and pumpkin being identified as abundant sources of phytochemicals. Consequently, we conducted an evaluation of the allelopathic effects of papaya and pumpkin peels on the growth of Wheat and Ragi seeds using a sandwich method. Three different concentrations (0.05, 0.10, and 0.15 gm) of powdered peels were administered as treatments. The test species demonstrated both allelopathic potential and stimulatory effects. The results obtained suggest that papaya and pumpkin peels can serve as effective organic herbicide, albeit at specific concentrations. This application has the potential to reduce the reliance on conventional herbicides, which persist in the soil for extended periods compared to natural compounds. [ABSTRACT FROM AUTHOR]

Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viability, physicochemical, antioxidative, antihyperglycemic, and sensory properties of Lactobacillus mali-fermented pumpkin drink (FPD) during eight weeks of refrigerated storage at 4°C were investigated. There were significant reductions (p < 0.05) in colour, pH, texture characteristics, and antioxidant properties after four weeks of storage. FPD exhibited total phenolic content ranging from 83.75 to 90.75 mg GAE/mL, total flavonoid content ranging from 47.01 to 50.01 mg QE/mL, FRAP reducing power ranging from 160.76 to 169.76 µmol Trolox equivalent/mL, and DPPH scavenging activity ranging from 52 to 54.56% during storage. FPD's total soluble solids decreased (p < 0.05) from 0.60 to 0.02 °Brix, while concentrations of ethanol (0.62 to 1.2%, v/v), lactic acid (0.03 to 0.11 g/L), and acetic acid (0.02 to 0.18 g/L) significantly increased (p < 0.05) over eight weeks of storage. L. mali strain within FPD maintained its viability (p > 0.05) under simulated gastrointestinal conditions, with 8 - 9.1 log CFU/mL for 28 days at 4°C. FPD retained up to 90% a-glucosidase enzyme inhibition throughout the 28 days storage period. Sensory evaluation showed that FPD's attributes remained unchanged (p > 0.05) during the initial four weeks of storage, with an overall acceptability score ranging from 6.56 to 6.88. In conclusion, FPD remained stable in terms of physicochemical, antioxidative, and sensory properties, as well as probiotic viability and anti-hyperglycaemic effects during 28 days of refrigerated storage. This highlights FPD's potential as a functional beverage, presenting an innovative method to utilise pumpkin as an effective probiotic carrier. [ABSTRACT FROM AUTHOR]

The recent release of 2,4-D- and dicamba-tolerant soybean traits has increased the risk of off-target herbicide injury and yield loss for specialty crop growers in the midwestern United States. Most dicotyledonous plants, including many specialty crops like pumpkin (Cucurbita pepo), are susceptible to synthetic auxin herbicides; however, the relationship between off-target herbicide rate, visible crop injury, and eventual yield loss is not well documented. The objective of this 2-year field study in 2019 and 2020 was to determine the effect of sublethal herbicide rates of 2,4-D and dicamba on visible injury and crop yield loss in pumpkin when applied at the vegetative and flowering growth stages. Herbicides included 2,4-D choline salt (1066 g ae·ha21 labeled rate) and dicamba diglycolamine salt (560 g ae·ha21 labeled rate) ranging from 1/500 to 1/4 of the labeled rate. Visible injury ratings were recorded every 7 d after application and pumpkins were harvested and weighed when ripe. Injury and yield data were fit to a four-parameter log-logistic regression model to estimate effective doses (ED) required for 5% to 50% visible injury or yield loss. Pumpkin treated with the 1/10 and 1/4 rates of 2,4-D at both growth stages had visible injury (± 1 SE) ranging from 8% (± 3%) to 55% (± 3%), but injury did not always result in yield loss. Maximum yield loss from 2,4-D was 32% (± 2%), observed following the 1/4 rate at the vegetative growth stage in 2020 (estimated ED for 20% yield loss was ~1/50). Pumpkin treated at the vegetative growth stage with the 1/10 and 1/4 rates of dicamba resulted in 65% (± 6%) to 82% (± 1%) visible injury and 33% (± 2%) to 86% (± 14%) yield loss (estimated ED for 20% yield loss was ~1/10 in 2019 and ~1/15 in 2020). At the flowering stage, dicamba rates of 1/10 and 1/4 caused visible injury of 31% (± 2%) to 74% (± 5%) and yield loss of 26% (± 10%) to 60% (± 14%) (estimated ED for 20% yield loss was ~1/20 in 2019 and ~1/5 in 2020). Susceptibility of pumpkin to 2,4-D and dicamba suggests herbicide applicators and pumpkin growers should consider strategies that mitigate off-target movement, including using nozzles that increase droplet size, shielded sprayers, thorough tank cleanout, buffer zones, and programs that facilitate communication between applicators and growers. [ABSTRACT FROM AUTHOR]

The edible pumpkin is grown for its fruits, which can be consumed riped, boiled, or candied. In Romania, the pumpkin culture has recently started attracting the growers attention. In this context, at the Dăbuleni research station, six pumpkins (three cultivars 'Marele alb', 'Coroana Prințului', 'Tudor', and three genotypes D19, P1, P2) were studied to analyze their nutritional potential. Observations regarding the physical characteristics of the fruits (height, diameter, and weight of the fruit, diameter of the fruit cavity, shape index, and pulp thickness) were analyzed, as well as observations regarding the food quality (soluble dry matter, total dry matter, malic acid, carbohydrates, vitamin C). The thickness of the fruit pulp varied between 3.30 cm for 'Tudor' and 4.50 cm for the 'Coroana Prințului' cultivars, and the fruit weight varied between 3.16 kg (P2) and 8.20 kg for the 'Marele Alb'. A content in soluble dry matter of more than 11% was presented at the 'Marele alb', P2, and D1. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of replacing of rice flour with different ratios (0, 10, 20, and 20% w/w) of pumpkin powder on the rheology of batter and textural characteristics of gluten free rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice cake formulations significantly improved rheology of batter and textural characteristics of the samples (p< 0.05). By increasing the replacement level of rice flour with pumpkin powder to 30%, viscosity (from 682.66 to 3518.44 cp), hardness (from 21.11 to 53.97 g), cohesiveness (from 0.83 to 0.94), and springiness (from 9.74 to 13.49 mm) of batter cake improved significantly, but the adhesiveness (3.15 mJ) of batter increased compared to control (1.08 mJ) (p <0.05). However, the incorporation of pumpkin powder in the sample formulations up to 30%, increased the hardness (from 456.17 to 800.11 g), cohesiveness (from 0.56 to 0.67), springiness (from 8.68 to 11.43 mm), and chewiness (from 2231 to 6148 g) of the final cakes. Addition of pumpkin powder (up to 30%) in gluten free rice cake formulation caused the significant increasing of the total color differences (ΔE), browning index, and saturation index (chroma) in the cakes compared to control and moreover, increased the hue angle to 90owhich indicated an increase in the yellowness of the samples containing higher the replacement level of rice flour with pumpkin powder. [ABSTRACT FROM AUTHOR]

The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Two different pumpkin varieties (Cucurbita pepo and Cucurbita maxima) were subjected to three different preprocessing methods (freeze‐drying, boiling, and baking). Boiling significantly increased antioxidant activity (p ≤.05), followed by baking. C. maxima had higher TDF and TPC than C. pepo, but in both pumpkin varieties, TDF did not change with heat treatment (boiling and baking), while TPC decreased. Mineral contents remained the same or decreased with heat treatment, except for Mn and Fe. In particular, the addition of C. maxima significantly affected the color parameters (L*, a*, b*) of yogurt and improved WHC (from 68.9% to 91.6%) and hardness (from 58.0 to 193.5 g; p ≤.05). The sensory evaluation concluded that heat‐treated (boiled and baked) samples were preferred more than freeze‐dried raw ones. In conclusion, the results revealed that adding boiled and baked pumpkins, especially the preference for C. maxima instead of C. pepo, improved the quality parameters of yogurt. [ABSTRACT FROM AUTHOR]

【Objective】The present paper aimed to clarify the effects of different degradation films on the growth of pumpkin and the characteristics of the changes in the degradation performance and mechanical properties of the films.【Method】We investigated the trends of mechanical indexes such as film elongation and breaking force values of black PE film (CK), white degradable film (T1), black degradable film (T2) and black carbon dioxide-based degradable film (T3) and their effects on the growth of pumpkin plants during the reproductive period of pumpkin through the field mulching test.【Result】With the increase of coating time, it was found that the mechanical properties of different membranes showed a decreasing trend through the mechanical properties testing and degradation degree analysis during the important fertility period, and the values of the mechanical indexes of the three degradable membranes showed the most obvious decreasing magnitude. Among them, the initial values of all mechanical indexes of T1 treated membranes were higher than those of T2 and T3, and the degradation degree was weaker than that of T2 and T3 during the reproductive period of pumpkin; the values of all mechanical characteristics of T2 and T3 were relatively similar, and the degradation degree of the membranes was of the same grade. Through correlation analysis, it was concluded that the mechanical characteristics of the degraded film were negatively correlated with the degree of degradation, and the degree of degradation increased with the decrease of the mechanical characteristic values; the SPAD value, chlorophyll a and b contents of the leaves of CK mulching treated plants were higher than those of the three degraded films, and they had stronger photosynthetic capacity, so the growth and development in the number of leaves, area and length of the vine showed better performance. Black degradation film (T2) and black carbon dioxide-based degradation film (T3) treated pumpkins had increased soluble solids and Vc contents, which had an enhancement effect on the overall quality of pumpkin, and the pumpkin yields of the two converged and were not significantly different from those of CK. 【Conclusion】 Degradation of the mechanical properties of the degradable film will accelerate the rate of degradation and affect the performance of film-assisted production, covering the black degradable film and black carbon dioxide-based degradable film can be made to improve the quality of pumpkin quality, and pumpkin yield is not significantly different from the covering of black PE film. In view of the environmentally friendly nature of degradable films in agricultural production, it is feasible to replace ordinary PE films in crop and vegetable production. [ABSTRACT FROM AUTHOR]

Pumpkins are increasingly regarded as functional foods since they contain valuable nutrients and bioactive substances that have positive health effects. The number of bioactive components depends on the origins and parts of the pumpkin, which define its antioxidant capacity. This study evaluated the total phenolic, total flavonoid, and ascorbic acid content and antioxidant activities of three parts of pumpkin from four different sample origins and investigated the correlation between them. The content of bioactive components in pumpkin from Dukem, Ethiopia, was highest in the flesh, peel, and seeds compared to the other sample areas. The Pearson correlation result indicated a strong relationship between the total phenolic, flavonoid, and ascorbic acid contents of pumpkin and their respective antioxidant activities. This study found that the total phenolic, total flavonoid, and ascorbic acid contents and antioxidant activity varied across the pumpkin sample sources and pumpkin parts. [ABSTRACT FROM AUTHOR]

The fruits and berries of pumpkin, quince, persimmon, and rose hips, widely distributed in most regions of Azerbaijan, are environmentally friendly food produce. Their composition is rich in nutritional components beneficial to the human body. The objects of the study were the fruits and berries of ecologically clean varieties of pumpkin, widespread in Azerbaijan: Palov- Kodu-268, Perexvatka-69; Yellow quince; Xiakume persimmon; and rose hips. During the study, a variety of juices were prepared that are beneficial for the human body, rich in nutritional components for functional purposes, natural, without additives, by mixing (blending) pumpkin juice with the juice of quince, rose hips, and persimmons separately. To achieve the goal, quality indicators were studied in the production technology of juices from pumpkin, quince, and persimmon fruits in a ratio of 50:30:20; juices from pumpkin, rosehip, and quince fruits, 50:30:20; juices from fruits and berries of pumpkin, rosehip, persimmon, 50:30:20. As a result of the study, it was established that natural juices prepared by blending fruits and berries are of high quality and nutritional value. These fruit juices contained large amounts of aliphatic organic acids and vitamin C. However, juices prepared from a mixture of fruits and berries contain less total sugar than individual juices, including glucose and fructose. Therefore, they are recommended to be used as a functional, dietary juice in the treatment of certain diseases (diabetes, etc.). As a result of the tasting, it was found that juices prepared from fruits and berries were rated at 7.8÷8.5 points. However, natural juices without chemical additives, prepared by blending using a special technology, are estimated at 9.2÷9.8 points. The recommendations reported here could be used by small and medium-sized juice production enterprises. [ABSTRACT FROM AUTHOR]

This article discusses a study conducted in the Garhwal region of Uttarakhand, India, which aimed to assess the genetic variability of different types of pumpkin. The study used 25 different genotypes collected from various regions of Uttarakhand and other parts of India. The researchers examined 23 economic traits and found that the variation in these traits was mainly due to genetic factors rather than environmental factors. They also identified certain traits, such as vine length, fruit setting percentage, average fruit weight, and yield per vine, that were important for pumpkin crop development in the region. The study concluded that there is a significant amount of genetic variability in pumpkin genotypes, and selecting plants based on their physical characteristics could lead to further improvement. [Extracted from the article]

We examined five pumpkin cultivars (including three selected by the Kazakh Institute of Fruit and Vegetable Growing) for resistance to Fusarium. Among resistant rootstocks to the Fusarium pathogen, we distinguished Mozoleevskaya 10, Stofuntovaya, and Karina cultivars for further work. The results showed that when grafting cucumber on pumpkin, the best rootstock options compared to the root-related standard of the cucumber hybrid Asylum were the pumpkin cultivars Karina and Stofuntovaya. Their early yield indicators were in the range of 3.46 and 3.39 kg m-2. It exceeded the standard by 36.7% and 33.9%, respectively. In terms of total productivity, the grafting varieties for the pumpkin cultivars, i.e., Karina and Stofuntovaya also showed high yields: 27.56 kg m-2 and 26.65 kg m-2 respectively, which significantly exceeded the rootstock standard by 42.38% and 36.68%, respectively. [ABSTRACT FROM AUTHOR]

Pumpkin is a rich sources of fibers and bioactive compounds. Pumpkin dry concentrates for puree are one of the main pumpkin processing products, as they can be easily stored for a long time. Pumpkin concentrates can be restored by adding liquid and consumed as a puree or used as intermediate products. Powdered pumpkin concentrates have sufficient nutritional value and provide a balanced diet: they are good sources of vitamins, contains a sufficient amount of macro and microelements. The aim of the study was to obtain a dry pumpkin concentrate that can be consumed as a puree or used as a functional ingredient in food products to improve their nutritional value and taste. The technology of preparation of concentrate for puree has been developed. The optimal parameters for the preparation of the concentrate for puree are: the drying temperature is 45 - 50 0C for 8 - 10 hours to a humidity of 10 - 12%. Organoleptic parameters were evaluated by such indicators as, taste, smell and consistency by panel test. Microbiological indicators (method of sowing in agarized nutrient media and the most probable number method), mineral (by atomic absorption spectrometry and atomic-emission method), vitamin and amino acid composition (by the HPLC method) were also investigated. All the concentrate samples had a powdery consistency, had a pleasant pumpkin flavor and aroma. According to physico-chemical and microbiological indicators, the concentrate samples met the requirements of TR CU 021/2011. The results indicated that pumpkin is rich source of vitamins and minerals. The analysis of biological value showed that the amino acid composition is balanced, since it contains essential amino acids. Thus, pumpkin processing will solve the problem of processing melon raw materials and will expand the range of powdered concentrates and are intended for baby food in the form of puree. [ABSTRACT FROM AUTHOR]

Pumpkin is a traditional melon crop that is cultivated in Kazakhstan and in many countries of the world. The increase in melon crops production and consumption over the past decade would be due to the growing consumer interest in healthy eating Carotenoids, dietary fibers, minerals, vitamins, flavonoids and other substances contained in pumpkin have an important positive physiological effect on the human body. The development of concentrates for pumpkin juices using beetroot juice as natural additives is one of the ways to solve the problem of balanced nutrition, as well as the most promising way of rational use of cultivated agricultural raw materials, which was the aim of this research. The objects of the study were concentrates based on pumpkin. The sensory evaluation and physicochemical parameters of juice concentrates obtained by evaporation were studied. To assess the organoleptic parameters of pumpkin-based concentrates, a profile method according to GOST 32101-2013 [9] was used. The appearance, consistency, color, taste and smell were studied. Total soluble solids content was measured using Abbe refractometer (Russia) at 20 0C with value being expressed as Brix. The pH of juice and concentrates samples were determined by digital pH meter (Testo 206-pH1, Germany). A technology for obtaining pumpkin-based concentrates has been developed. Four samples of pumpkin-based concentrates were obtained. The results of organoleptic and physico-chemical analysis of the obtained pumpkin-based concentrates showed that sample 3 with a ratio of pumpkin and beet juice 50: 50 received a favorable assessment and distinguished itself with good indicators. The development of nutrient-rich pumpkin juice concentrates using beetroot as natural additives will make it possible to more efficiently use the resources of agricultural raw materials, combine taste characteristics, increase nutritional value due to biologically active compounds and expand the range of domestic beverages. [ABSTRACT FROM AUTHOR]

To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (≤42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively. [ABSTRACT FROM AUTHOR]

In view of ecobenign nature of green synthesis, iron oxide (Fe3O4) nanoflakes are synthesized via a green route. Three different vegetables (spinach, broccoli and pumpkin) extracts were used for the synthesis of Fe3O4 nanoflakes. X-ray diffraction (XRD) analyses confirm the formation of face centered cubic Fe3O4, while SEM analysis revealed the formation of nanoflakes. FTIR also confirm the Fe–O bands at 478 and 590 (cm−1) and the surface plasmon resonance (SPR) was observed at 280 nm. The magnetic properties were also investigated and Fe3O4 prepared using spinach extract shows relatively low saturation magnetization (Ms) of ∼66 emu/g as compared to pumpkin (105 emu/g) and broccoli (130 emu/g) with ∼25Oe coercivity value. The antibacterial activity of Fe3O4 nanoflakes was studied against Escherichia coli and Pseudomonas aeruginosa and a highly promising antibacterial activity was observed. Results revealed that the Fe3O4 nanoflakes prepared via a green route could have potential applications in biomedical field. [ABSTRACT FROM AUTHOR]

Background: Elderly have a risk of degenerative diseases such as stroke, hypertension, and coronary heart disease. The elderly experience decreased ability to eat due to physiological changes, development of nutrient-dense snacks is needed to overcome this. Mochi is a semi-moist snack that is well-known to the public. Mochi skin with pumpkin substitution and the addition of ambon banana as a snack that sources natural antioxidants (vitamins A, C) is expected to overcome the problem of degenerative diseases. Objective: To determine the acceptability value and nutritional content of Mochi skin with pumpkin substitution (Cucurbita Moschata) and the addition of ambon banana (Musa Paradisiaca Var. Sapientum.L). Methods: This study was a true experimental study with randomized group design, three modified treatments of pumpkin puree substitution with percentages of 30%, 40%, and 50%, and the addition of 50 grams of ambon banana puree in 1 recipe. The acceptance test was done by the hedonic test of preference level by 65 panelists. Results of the preferred formula were then subjected to laboratory tests for the content of vitamins A and C by spectrophotometry. Friedman and Wilcoxon Sign Rank Test was performed to test the hypothesis. Results: Formula F3 (substitution 50% pumpkin and addition of 50 grams ambon banana) gave good scores on color (3.12), shape (3.12), aroma (3.34), texture (3.28), taste (3.34) and overall (3.34). The nutritional content of F3 /portion (60 grams) based on TKPI was energy 112.42 kcal; protein 1.17 g; carbohydrates 24.38 g; fat 1.28 g; vitamin A 59.99 µg; vitamin C 1.81 mg. Conclusion: Mochi skin with pumpkin substitute and ambon banana has good acceptability value and increased nutritional content compared to the control formula. [ABSTRACT FROM AUTHOR]

China is the leading country for pumpkin production in the world. As other cucurbits, diseases caused by viruses are among the serious threats to pumpkin production, but our knowledge on the virus species infecting pumpkin plants is fragmentary. To understand the occurrence of viral diseases on pumpkin, we determined the geographical distribution characteristics, relative abundance and evolutionary relationship of pumpkin infected viruses by meta-transcriptome sequencing (RNA-seq) and viromic analysis of 159 samples exhibited typical viral symptoms collected across China in this study. Totally, 11 known and 3 new viruses were identified. Interestingly, 3 new viruses identified in this study should be positive-sense single-stranded RNA virus whose hosts are prokaryotes. The viruses identified in different sampling locations exhibit significant variations in term of virus species and relative abundance. Here, the results provide valuable information for understanding the virus species and their diversity in cultivated pumpkin across major growing regions of China. • Significant variations through virus species and relative abundance from different regions. • Mixed viral infection are common in almost tested samples. • Expect the known viruses, 3 new viruses infecting prokaryotes were identified in them. [ABSTRACT FROM AUTHOR]

Pumpkin has particular health properties for patients suffering from chronic diseases as it is considered an excellent and low-cost source of phytochemicals, antioxidant properties, vitamins and minerals, antiinflammatory properties, and low in calories. This study aimed to fortify chicken sausage with various ratios (15, 30, and 45%) of fresh pumpkin pulp to prevent lipid oxidation during cold storage. Sensory evaluation indicated that the sample fortified with 30% pumpkin is the most favorite and nearest to the control sample. It improved taste and texture as compared to other treatments. Its moisture contents were higher than that of the control group, leading to minimizing the caloric value (25%). Seventeen amino acids were found that were similar to the control sample. Still, the ratio between total essential amino acids and total amino acids in fortified samples was 1.04-fold higher compared to the control sample. A similar trend was also detected when the ratio between saturated and unsaturated fatty acids was calculated. Results showed that this new product has functional, healthy properties for patients suffering from chronic diseases. [ABSTRACT FROM AUTHOR]

The Tomato leaf curl New Delhi virus is an emerging disease of pumpkin associated with mosaic disease in central, India. Symptomatic pumpkin leaf samples from different locations in the Bhopal district were collected and confirmed for begomovirus disease by PCR using a begomovirus coatprotein gene-specific primer. All five samples were amplified, expecting ~800 bp of amplicons of associated begomovirus; these amplicons were purified and sequenced for identification of begomovirus species associated with mosaic disease on the pumpkin. The consensus nucleotide sequence data were submitted to the NCBI database under the accession numbers OQ320768, OQ320770, OQ320774, OQ116977, and OQ116978. The understudy begomovirus isolates showed the highest 95-97% nucleotide sequence identities and close phylogenetic relationships with several isolates of Tomato leaf curl New Delhi virus. To our knowledge, this was the first record of the Tomato leaf curl New Delhi virus associated with the mosaic disease of pumpkin in Central India. [ABSTRACT FROM AUTHOR]

This study used seeds from five different summer pumpkin (Cucurbita pepo L.) cultivars (Çağlayan, Mert Bey, Sena Hanım, TG22, and TG38) and seeds collected from fruits in ten different provinces in Turkey where winter pumpkins (Cucurbita moschata Duch.) were cultivated. The seed coat and embryo were cultured and the seed-borne fungi were identified. Allophoma labilis and Didymella americana were detected in seeds (seed coat and embryo) of the cvs. Çağlayan and Mert Bey only, respectively. The seeds of both summer and winter pumpkins were contaminated with Alternaria alternata, Fusarium equiseti and Fusarium proliferatum, though their incidence varied depending on cultivar, province and seed parts. All species caused root and crown rot in seedlings in pathogenicity tests. Disease severities were caused by A. labilis, A. alternata, D. americana, F. equiseti and F. proliferatum at rates of 37.14–49.64%, 31.78%-42.50%, 31.29%, 14.17–50.00% and 25.14–51.07%, respectively. Colonial growth on different media, morphological and molecular characterization of the most pathogenic isolates from each species were defined. This is the first report in Turkey of A. labilis and D. americana in seeds of C. pepo, and Alternaria alternata, F. equiseti and F. proliferatum in seeds of both C. pepo and C. moschata, as well as the first pathogenicity record for these species by seed inoculation. [ABSTRACT FROM AUTHOR]

Featured Application: The results of this work can determine the optimal drying temperature for pumpkin (var. Ambar) depending on the further use of the raw material. Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to assess the optimal drying temperature to keep the best possible nutritional value of the raw material. For this purpose, pumpkin was dried at 40 °C, 60 °C and 80 °C. Then, the proximate composition, carotenoid content, fatty acids, and antioxidant properties were determined. The results indicate that the carotenoids were relatively stable up to 60 °C and then decreased sharply. Furthermore, antioxidant activity was the highest at 40 °C and 60 °C. However, in the case of PUFA content, drying at 80 °C was the most effective, probably due to the shorter exposure time to the stimulus. [ABSTRACT FROM AUTHOR]

Pumpkins are a nutritious and globally enjoyed fruit for their rich and earthy flavor. The biophysical properties of pumpkins play an important role in determining their yield. However, manual in-field techniques for monitoring these properties can be time-consuming and labor-intensive. To address this, this research introduces a novel approach that feeds high-resolution pumpkin images to train a mathematical model to automate the measurement of each pumpkin's biophysical properties. Color correction was performed on the dataset using a color-checker panel to minimize the impact of varying light conditions on the RGB images. A segmentation model was then trained to effectively recognize two fundamental components of each pumpkin: the fruit and vine. Real-life measurements of various biophysical properties, including fruit length, fruit width, stem length, stem width and fruit peel color, were computed and compared with manual measurements. The experimental results on 10 different pumpkin samples revealed that the framework obtained a small average mean absolute percentage error (MAPE) of 2.5% compared to the manual method, highlighting the potential of this approach as a faster and more efficient alternative to conventional techniques for monitoring the biophysical properties of pumpkins. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin's free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of replacing of rice flour with different ratio (0, 10, 20, and 20 % w/w) of pumpkin powder on the physicochemical and sensory characteristics of gluten free rice cake. Wheat cake were made using the same method used to make the rice flour with different ratio (0, 10, 20, and 20 % w/w) of pumpkin powder, as the control samples. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice and wheat cake formulations significantly improved the technological characteristics and sensory attributes of the samples (p< 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased (p <0.05), the viscosity of rice cake and wheat cake batter increased from 682.66 cp (control sample) to 3518.44 cp (% 30 pumpkin powder) and from 699.50 cp (control sample) to 4036.92 cp (% 30 pumpkin powder), respectively (p< 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, and the lightness of them were increased (p <0.05). The rice and wheat cakes containing the % 20 of pumpkin powder received the highest sensory scores (color, taste, odor, texture, and overall), as compared to control (p <0.05). Addition of pumpkin powder in gluten free rice cake formulation compared with wheat cake formulation improved the lightness and decreased the redness and yellowness of the samples that was acceptable to customers. These achievements will pave the way for using the combination technologies involving the mixing the pumpkin powder and rice flour for improving physicochemical and sensory characteristics of gluten free cakes. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the levels of major (Na, Mg, K, Ca) and heavy (Cr, Mn, Fe, Ni, Cu, Zn, Cd) metals and health risk assessment of the peel, flesh and seed of pumpkins cultivated in Ethiopia, using microwave plasma-atomic emission spectrometry. Dried powdered samples (0.5 g) were wet digested with 69% HNO3 and 30% H2O2 in microwave digester. The percent recovery for the three parts of pumpkin samples were 90-110%. The mean concentration of metals in pumpkin peel, flesh, seed samples, respectively, were K (27806±9767, 29531±2452, 10667±1133), Ca (5267±2092, 3190±900, 2919±397), Mg (4716±469, 848±349, 4668±413), Fe (158±29, 111±46, 225±56), Na (167±116, 63.1±15, 171±123), Mn (28.9±1.4, 9.61±3.2, 33.4±4.9), Zn (24.2±4.4, 10.6±4.0, 67.5±12.3), Cu (8.14±1.1, 15.1±9.3, 10.8±0.9), Ni (3.79±2.4, 2.14±1.3, 3.44±2.8), Cr (0.28±0.1, 0.36±0.2, 0.69±0.1), Cd (0.24±0.1, 0.46±0.1, 1.39±0.2) mg/kg. The hazard index (HI) of pumpkin flesh and seed indicated ingestion of pumpkin is safe from non-carcinogenic risk. The total cancer risk (CR) due to consumption of pumpkin flesh and seed through Cr and Cd from the three sampling sites are in the range 1.1 x 10-4 -1.8 x 10-4, indicating a non-risk of exposure to cancer due to the consumption of pumpkin grown in the sampling areas. [ABSTRACT FROM AUTHOR]

Pumpkin is usually cultivated in arid and semiarid regions, and the lack of water stress-tolerant cultivars is a major limiting factor. Therefore, this study was carried out to identify superior water stress-tolerant genotypes. For this purpose, 44 inbred lines with superior agronomic traits were selected from the gene pool. In addition, two hybrids (G1-Mert Bey F1 and G2-Sena Hanim F1) and two landraces (G3-Hatun Tırnağı and G4-Cercevelik) with high commercial value were used as commercial cultivars. The water stress indices were calculated from seed yields from the pumpkin genotypes grown in irrigated and water stress conditions in 2017 and 2018. The stress tolerance index (STI) determines tolerant and superior genotypes. From the principal component and cluster analyses' findings, G9, G40, G32, G36, G5, G11, G22, G30, G37, and G13 showed the highest water stress tolerance among the inbred lines. During future breeding experiments, these inbred lines may have significant potential for developing novel water stress-tolerant cultivars for pumpkin cultivation in semiarid regions. [ABSTRACT FROM AUTHOR]

Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from −34.6 to −46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients. [ABSTRACT FROM AUTHOR]

SUMMARY: Pumpkin is often used as a rootstock for other Cucurbitaceae crops due to its resistance to soil‐borne diseases and abiotic stress. Pumpkin rootstocks use a sodium transporter (CmHKT1;1) to promote the transport of Na+ from the shoot to the root effectively and improve the salt tolerance of the scion. However, the molecular regulatory mechanisms that influence the activity of CmHKT1;1 during salt stress response remain unknown. In this study, CmCNIH1, a cornichon homolog, was identified as a potential cargo receptor for CmHKT1;1. Yeast two‐hybrid, biomolecular fluorescence complementation and luciferase complementary assays demonstrated that CmCNIH1 and CmHKT1;1 could interact. CmCNIH1 was a key component of the cellular vesicle transport machinery located in the endoplasmic reticulum (ER), ER export site and Golgi apparatus. A CmCNIH1 knockout mutant was more sensitive to salt stress than the wild‐type (WT). In addition, ion homeostasis was disrupted in cmcnih1 mutants, which had higher Na+ and lower K+ content in shoots and roots than the WT. Two‐electrode voltage‐clamp experiment displayed that CmCNIH1 could not influence the Na+ current that passed through the plasma membrane (PM) in CmHKT1;1‐expressing Xenopus laevis oocytes. Data from co‐localization assays indicated that intact CmCNIH1 protein could alter the subcellular localization of CmHKT1;1 in tobacco leaf, pumpkin root and yeast. In summary, CmCNIH1 may function as a cargo receptor that regulates the localization of CmHKT1;1 to the PM to improve salt tolerance in pumpkin. Significance Statement: In this study, we identified a CmHKT1;1 interacting protein, named CmCNIH1, which conferred salt tolerance by mediating the trafficking of CmHKT1;1. [ABSTRACT FROM AUTHOR]

The rehydration behavior at 100 ± 2 °C with a solid:liquid ratio (m/m) of 1:100 for pumpkin cubes dehydrated by convective drying was determined by the Peleg model. The rehydration of the pumpkin cubes dehydrated by convection at 50, 60 and 70 °C had a good fit to the Peleg model, with the pumpkin cubes dried at 60 °C presenting the best fit. The volume of the dice increased over the rehydration time until it recovered its initial volume of 1 cm³. [ABSTRACT FROM AUTHOR]

In pumpkin (Cucurbita moschata), the naked or hull-less seed phenotype has great benefits for breeding this crop for oil or snack use. We previously identified a naked seed mutant in this crop. In this study, we report genetic mapping, identification, and characterization of a candidate gene for this mutation. We showed that the naked seed phenotype is controlled by a single recessive gene (N). The bulked segregant analysis identified a 2.4 Mb region on Chromosome 17 with 15 predicted genes. Multiple lines of evidence suggested that CmoCh17G004790 is the most probable candidate gene for the N locus which encodes a NAC transcription factor WALL THICKENING PROMOTING FACTOR 1 (CmNST1). No nucleotide polymorphism or structural variation was found in the genomic DNA sequences of CmNST1 between the mutant and the wildtype inbred line (hulled seed). However, the cDNA sequence cloned from developing seed coat samples of the naked seed mutant was 112 bp shorter than that from the wildtype which is due to seed coat-specific alternative splicing in the second exon of the mutant CmNST1 transcript. The expression level of CmNST1 in the developing seed coat was higher in the mutant than in the wildtype during early seed coat development which was reversed later. Transcriptomic profiling with RNA-Seq at different stages of seed development in the mutant and wildtype revealed a critical role of CmNST1 as a master regulator for the lignin biosynthesis pathway during seed coat development while other NAC and MYB transcription factors were also involved in forming a regulatory network for the building of secondary cell walls. This work provides a novel mechanism for the well-characterized NST1 transcription factor gene in regulating secondary cell wall development. The cloned gene also provides a useful tool for marker-assisted breeding of hull-less C. moschata varieties. [ABSTRACT FROM AUTHOR]

Present study was planned and conducted at Institute of Food Science and Nutrition, University of Sargodha and Food Technology Section, AARI Faisalabad during 2020, to develop and analyze pumpkin flesh powder (PFP) and to prepare, standardize and evaluate biscuits with 0, 5, 10 and 15% replacement levels of PFP. Full ripened pumpkins were sliced, dried and grinded to obtain PFP. Straight grade flour (SGF) and PFP were analyzed for physico-chemical properties. PFP exhibited greater (6.15 ± 0.08) a* (redness) and (36.94 ± 0.19) b* (yellowness) values, significantly higher contents of moisture (14.29 ± 0.05%), ash (1.36 ± 0.03%), fat (1.24 ± 0.03%) and fiber (1.82 ± 0.01%), as compared to SGF. Upon analysis of physical characteristics of developed biscuits, as replacement level of PFP was increased to 15%, with SGF to develop biscuits, a* and b* values of biscuits were significantly increased to 5.06 ± 0.079 and 28.01 ± 0.14 respectively, thickness was also significantly increased to 48.50 ± 0.75 mm, while width was significantly decreased. Chemical analysis of biscuits revealed a significant increase in ash, fat fiber, Na, K and Fe contents of biscuits with increasing level of replacement of PFP. Whereas, non-significant results for moisture and protein contents were found. The contents of Ca, Mg and P were significantly decreased in added PFP biscuits. Sensory evaluation of biscuits proved that 5 to 10% replacement level of PFP got good scores close to the control so up to 10% replacement level of PFP with SGF was acceptable to develop good quality, nutritional biscuits. By keeping in view, the nutritional profile of pumpkin an effort was made to highlight the nutritional significance of pumpkin, pumpkin powder and biscuits developed with addition of pumpkin powder. [ABSTRACT FROM AUTHOR]

This study aimed to assess whether an enzyme-treated pumpkin (Cucurbita moschata Duch.) pulp (EPP) could be applied as an ingredient in bread making. The results showed that EPP treated by pectinase, cellulase, and α-amylase had increased content in reducing sugar but decreased contents in pectin, cellulose, and starch. When EPP was added into wheat flour to replace the added water by 25% or 50% (on fresh basis), the generated dough samples after yeast fermentation showed reduced dough volume but enhanced textural indices including hardness, springiness, and adhesiveness than the control dough. The EPP-supplemented bread samples showed close weight and similar composition in moisture, lipid, protein, and reducing sugar to the control bread, but had higher ash and crude fiber contents. Compared with the control bread, the EPP-supplemented bread samples also showed less baking loss, higher values in four textural indices including hardness, chewiness, springiness, and adhesiveness, lower bread volume and specific volume, and were more red and yellow. Image analysis results confirmed that EPP caused higher cell density but lower cell area and porosity in the bread samples. Interestingly, the untreated pumpkin pulp (PP) was more potent than EPP to affect these assessed indices in both dough and bread samples, while a higher PP/EPP level caused more index changes. Although EPP induced several adverse impacts on both dough and bread quality, it could be regarded a potential ingredient in bread making, because its application at lower level could enhance dietary fiber content and only had less influence on bread quality. [ABSTRACT FROM AUTHOR]

Progression of today's world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Now world is coming out of the destructive pandemic era, the choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents could be the part of both infected and non-infected person's daily diet. Vitamins like A, C and E, minerals like zinc, iron and selenium, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the viral pathogens. In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the populations. This review covers the pharmacological activities of pumpkin functional constituents in relation with COVID 19 pandemic. Pumpkins are well equipped with nutraceuticals and functional bioactives like tocopherols, polyphenols, terpenoids and lutein therefore, consumption and processing of this remarkable vegetable could be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin could play a vital role in developing a healthy community around the globe. [ABSTRACT FROM AUTHOR]

Recently, the production of fermented products has received significant attention due to health benefits. Doineh is a cereal - dairy based fermented product that is often traditionally prepared in the western regions of Iran. The aim of this study was to investigate the effect of adding 8% turnip, 8% pumpkin as a nutritious supplement and different amounts of bakery yeast 0, 0.5 and 1% to achieve an optimal formulation with a good texture and low microbial flora during 9 days fermentation. The results showed that the treatments of turnip, pumpkin and bakery yeast improved the texture and reduced microbial flora of doineh. The viscosity ofdoineh samples containing bakery yeast increased and in contrast, the growth of pathogenic bacteria and pH significantly (p<0.05) decreased compared to the control. While, water and oil adsorption showed no significant difference (p<0.05) in the samples. Based on the results, formulations containing 1% bakery yeast and 8% Turnipare suggested because of better texture and better control of microbial spoilage. [ABSTRACT FROM AUTHOR]

Pumpkin is a traditional crop that is widely grown for its mature and immature fleshy fruits, seeds, flowers and processed products. It occupies a foremost place among the cucurbits owing to its high yield potential, nutritional value and longer shelf life. Pumpkin displays a wide range of variations for fruit colour, shape, size, number of seeds, flesh colour, thickness, sugar and carotenoid content. Large-sized flowers and seeds, a large number of seeds per fruit and a range of variability for different traits make the crop ideal for commercial breeding. However, the knowledge of inheritance and genetic behaviour of any traits is essential for planning an appropriate breeding strategy. Despite high morphological and biochemical variability and economic significance, very little emphasis is given for its genetic improvement. Hence keeping in view the significance of this crop, information on the inheritance of important traits, breeding strategies, application of molecular markers, genomics and transcriptomics in pumpkin breeding has been discussed here. [ABSTRACT FROM AUTHOR]

In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. For optimization of the drying conditions, the influence of three levels of independent variables including air temperature (40, 55, and 70 °C), air velocity (0.5, 1, and 1.5 m/s), and IR power (250, 500, and 750 W) were assessed by response surface method (RSM) through a face-centered central composite design. Analysis of variance (non-fitting factor and R2 value) was employed to determine the desirability of the model. Response surfaces and diagrams were also utilized to show the interactive influence of the independent variables with the response variables (drying time, energy consumption, shrinkage, total color variation, rehydration ratio, total phenol, antioxidant, and vitamin C contents). According to the results, optimal drying conditions involved a temperature of 70 °C, air velocity of 0.69 m/s, and IR power of 750 W. At the mentioned conditions, response variables of drying time, energy consumption, shrinkage, color, rehydration ratio, total phenol, antioxidant, and vitamin C contents were 72.53 min, 24.52 MJ/kg, 23%, 14.74, 4.97, 617.97 mg GA/100 g dw, 81.57%, and 4.02 mg/g dw, with a confidence level of 0.948, respectively. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which represents an important food waste. Design/methodology/approach: A systematic review was performed by searching electronic databases relating to the physicochemical, textural and sensory effects of the pumpkin pulp and its by-products' incorporation into foods. No human subjects were involved, and ethical approval was not required. Findings: Pumpkin seeds and shell have been included in quite a variety of products. The primary effects on the physicochemical properties of bakery products, dairy products, beverages and snacks are the increase in energy, protein, iron, calcium, carotene content and textural properties (hardness, chewiness, snapping force and viscosity). Research limitations/implications: Limitations comprise the heterogeneity of the studies included, which causes varied results. Originality/value: It was evidenced that pumpkin is already included in food products, especially in bakery products. However, there are not many products where the shell and seeds are used. Therefore, it is a field to be explored, as these by-products have great potential both to enrich food products and to reduce food waste contributing to sustainability. [ABSTRACT FROM AUTHOR]