Study and Evaluation of Modern Varieties of Pumpkin in Armenia | Chapter 4 | Current Perspectives in Agriculture and Food Science Vol. 4

 The purpose concerning this work was to study portioned types of pumpkin in the environments of the Ararat Plain with the further possibility of utilizing them as ancestral material for breeding. In current years, skilled has been an annual increase in the consumption of vegetable by the populace, and in order to meet the increasing demand, the department of Selection and nurture technology of melons and gourds of the Scientific Center of Vegetable and Industrial Crops (Ministry Economy of RA) studied new group samples. Growing in various environmental circumstances, vegetable cultivars gain unique financial traits, indicating vegetable agroecological diversity. We look at eight pumpkin part types that varied in the organize of phenophase commencement, the organize of product reception and yield signs, and the timing of product quality signs. Early-ripening varieties contained Snkik, Saporik, and Veronez. Mid-ripening varieties included Volzhskaya seraya 92, Detskaya delikatesnaya, Konfetka, and Prikubanskaya. Late-ripening types contained Gribovskaya zimnyaya. The yield statistics of the assortment samples were examined, and ultimate prolific Muscat differences, Saporik and Prikubanskaya, with delicious product yields of 23.2±1.1 and 30.6±1.1 t/ha, were found. Detskaya delikatesnaya and Snkik types was conspicuous among the abundant-fruited vegetables due to their high yields (25.3±1.0 and 23.0±1.4t/ha, individually) and good palatability. The varieties Saporik, Snkik, Detskaya delikatesnaya, and Konfetka was conspicuous for having extreme levels of total carotenoids; these indicators were individually 16.05, 10.50, 15.22, and 18.25 mg/% in these variations.

Author(s) Details:

Gayane Sargsyan,
Scientific Center of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Laura Tadevosyan,
Department of Seed Production and Primary Products Processing, Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Zara Harutyunyan,
Plant Biotechnology, Phytopathology and Biochemistry Laboratory, Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Gohar Adjemyan,
Department of Seed Production and Primary Products Processing, Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Iryna Vardanian,
Phytopathology and Biochemistry Laboratory, Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Raya Balayan,
Department of Seed Production and Primary Products Processing, Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, Republic of Armenia.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10788

The Caracteristicts of Yellow Pumpkin with Shard Gourd Method Processing | Chapter 2 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The current study seeks to ascertain the yield in the production of pumpkin flour as well as the chemical composition and morphological properties of pumpkin flour that has been processed utilising the method of shard gourd from pumpkin fruit. According to the results of the SEM analysis, the starch granule in the yellow pumpkin flour is covered by irregular granules containing fibre. Pumpkin needs to be turned into flour to be more durable when kept and feasible for further processing as an alternative innovation for refined flour alternatives. Cut the pumpkin fruit after cleaning and separating it from the skin and buds to create pumpkin flour. The pulp is then sieved in 110 mesh sizes, dried, floured, and cut into small pieces. The amount of pumpkin flour produced by processing pumpkin fruit ranges from 5 to 10%. There are 6.9 percent water, 22.8 percent protein, 1.1 percent fat, 5.7 percent ash, 47.4 percent starch, and 22.1 percent food fibre in the manufactured pumpkin flour. Pumpkin flour is suitable for making pumpkin sponge, which is rich in fibre and nutrients, based on its chemical makeup. The study's analysis of the characteristics of yellow pumpkin flour reveals that it has good nutritional qualities and can be used as an ingredient in foods that are processed, such as pastries, cakes, and other foods that are more prominently coloured yellow naturally rather than with additional food colouring.

Author(s) Details:

Ida Farikha Azizah,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Ika Mulawati P. N.,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Ngatinem,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Novi Kuswardani,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8314