DOCSLIB.ORG

Role of Starch Structure in Texture of Winter Squash (Cucurbita Maxima D) Fruit and Starch Functional Properties David Graham Stevenson Iowa State University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 2003 Role of starch structure in texture of winter squash (Cucurbita maxima D) fruit and starch functional properties David Graham Stevenson Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Stevenson, David Graham, "Role of starch structure in texture of winter squash (Cucurbita maxima D) fruit and starch functional properties " (2003). Retrospective Theses and Dissertations. 1465. https://lib.dr.iastate.edu/rtd/1465 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Role of starch structure in texture of winter squash (Cucurbita maxima D.) fruit and starch functional properties by David Graham Stevenson A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Food Science and Technology Program of Study Committee: Jay-lin Jane, Major Professor Pamela White Jane Love John Robyt Ted Bailey Iowa State University Ames, Iowa 2003 UMI Number: 3105108 UMI UMI Microform 3105108 Copyright 2003 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 ii Graduate College Iowa State University This is to certify that the Doctoral dissertation of David Stevenson has met the dissertation requirements of Iowa State University Signature was redacted for privacy. Com itt e Member Signature was redacted for privacy. Committe Member Signature was redacted for privacy. Con iittee Member Signature was redacted for privacy. Committee Member Signature was redacted for privacy. Major Prof sor Signature was redacted for privacy. For the Major Program Signature was redacted for privacy. For the Graduate Coll e iii TABLE OF CONTENTS GENERAL INTRODUCTION 1 Introduction 1 Dissertation Organization 3 LITERATURE REVIEW 5 Starch Structural Properties 5 Amylopectin Structure 5 Amylose Structure 14 Starch Granule 26 Phosphorus Content 41 Starch Functional Properties 44 Starch Gelatinization 44 Starch Rétrogradation 53 Pasting Properties 56 Fruit Starches 61 Squash Fruit Starches 62 Food Texture Measurements 63 Texture Profile Analysis 63 Texture of Squash Fruit 64 Role of Starch in Texture of Squash Fruit 65 Squash Texture and Cell Wall Polysaccharides 66 Starch Content and Texture 67 Amylose and Texture 70 Amylopectin and Texture 72 Starch Thermal Properties and Texture 74 Starch Pasting Properties and Texture 75 Amylose Effect on Pasting Properties 76 Amylose Effect on Thermal Properties 77 Amylopectin Effect on Pasting Properties 78 Amylopectin Effect on Thermal Properties 78 Relationship Between Starch Thermal and Pasting Properties 79 Ultrasound as Tool for Texture Measurements 80 Ultrasound in Food Science 80 Ultrasonics for Evaluation of Fruits and Vegetables 81 References 83 CHAPTER 1. STRUCTURAL AND PHYSICOCHEMICAL CHARACTERISTICS OF WINTER SQUASH (Cucurbita maxima D.) FRUIT STARCHES AT HARVEST 127 ABSTRACT 127 INTRODUCTION 128 MATERIALS AND METHODS 129 RESULTS AND DISCUSSION 134 CONCLUSION 146 IV ACKNOWLEDGEMENTS 146 REFERENCES 146 CHAPTER 2. ROLE OF STARCH STRUCTURE IN TEXTURE OF SQUASH AND STARCH FUNCTIONAL PROPERTIES. I. STRUCTURAL PROPERTIES OF STARCH EXTRACTED FROM WINTER SQUASH FRUIT 0Cucurbita maxima D.) AT HARVEST AND AFTER STORAGE. 170 ABSTRACT 170 INTRODUCTION 171 MATERIALS AND METHODS 172 RESULTS AND DISCUSSION 177 ACKNOWLEDGMENT 186 LITERATRUE CITED 186 CHAPTER 3. ROLE OF STARCH STRUCTURE IN TEXTURE OF SQUASH AND STARCH FUNCTIONAL PROPERTIES. II. FUNCTIONAL PROPERTIES OF STARCH EXTRACTED FROM WINTER SQUASH FRUIT (Cucurbita maxima D.) AT HARVEST AND AFTER STORAGE 213 ABSTRACT 213 INTRODUCTION 214 MATERIALS AND METHODS 215 RESULTS AND DISCUSSION 217 ACKNOWLEDGMENT 223 LITERATURE CITED 224 CHAPTER 4. ROLE OF STARCH STRUCTURE IN TEXTURE OF SQUASH AND STARCH FUNCTIONAL PROPERTIES. III. TEXTURE OF RAW AND COOKED WINTER SQUASH (<Cucurbita maxima D.) FROM FRUIT AT HARVEST AND AFTER STORAGE 238 ABSTRACT 238 INTRODUCTION 239 MATERIALS AND METHODS 240 RESULTS AND DISCUSSION 242 ACKNOWLEDGEMENT 252 LITERATURE CITED 252 CHAPTER 5. ROLE OF STARCH STRUCTURE IN TEXTURE OF SQUASH AND STARCH FUNCTIONAL PROPERTIES. IV. CORRELATIONS AMONG STARCH STRUCTURE, STARCH FUNCTIONALITY AND TEXTURE OF WINTER SQUASH (Cucurbita maxima D.) FROM FRUIT AT HARVEST AND AFTER STORAGE 263 ABSTRACT 263 INTRODUCTION 264 MATERIALS AND METHODS 266 V RESULTS AND DISCUSSION 268 CONCLUSION 292 ACKNOWLEDGMENT 292 LITERATURE CITED 293 CHAPTER 6. ROLE OF STARCH STRUCTURE IN TEXTURE OF SQUASH AND STARCH FUNCTIONAL PROPERTIES. V. TRANSMISSION OF ULTRASOUND AND MICROSCOPIC OBSERVATIONS PF WINTER SQUASH (Cucurbita maxima D.) FRUIT TO EXAMINE TEXTURE AND CORRELATIONS WITH STARCH AND CELL WALLS 319 ABSTRACT 319 INTRODUCTION 320 MATERILAS AND METHODS 322 RESULTS AND DISCUSSION 327 CONCLUSION 324 ACKNOWLEDGMENT 324 LITERATURE CITED 325 CHAPTER 7. SEASONAL VARIATION IN WINTER SQUASH (<Cucurbita maxima D.) FRUIT. I. VARIATION IN STARCH STRUCTURAL AND FUNCTIONAL PROPERTIES 353 ABSTRACT 353 INTRODUCTION 354 MATERIALS AND METHODS 355 RESULTS AND DISCUSSION 358 ACKNOWLEDGEMENTS 367 REFERENCES 367 CHAPTER 8. SEASONAL VARIATION IN WINTER SQUASH (Cucurbita maxima D.) FRUIT. II. VARIATION IN TEXTURE OF RAW AND COOKED FRUIT 384 ABSTRACT 384 INTRODUCTION 385 MATERIALS AND METHODS 386 RESULTS AND DISCUSSION 387 ACKNOWLEDGEMENTS 394 REFERENCES 394 CHAPTER 9. VARIATION IN AGRONOMIC TRAITS, STARCH STRUCTURAL PROPERTIES, STARCH FUNCTIONAL PROPERTIES AND TEXTURAL ATTRIBUTES OF Cucurbita maxima D. cv. Zapallo Macre WINTER SQUASH FRUIT 403 ABSTRACT 403 INTRODUCTION 404 EXPERIMENTAL 404 vi RESULTS 410 DISCUSSION AND CONCLUSIONS 416 ACKNOWLEDGEMENTS 418 REFERENCES 418 CHAPTER 10. STRUCTURAL AND FUNCTIONAL PROPERTIES OF APPLE (Malus domestica Borkh) FRUIT STARCH 437 ABSTRACT 437 INTRODUCTION 437 MATERIALS AND METHODS 439 RESULTS AND DISCUSSION 444 CONCLUSION 456 ACKNOWLEDGMENT 456 REFERENCES 456 GENERAL CONCLUSIONS 476 APPENDIX A - SQUASH FRUIT AND OTHER PICTURES OF CULTIVATION 483 APPENDIX B - INSTRON UNIVERSAL TESTING MACHINE MEASUREMENTS OF TEXTURE 496 APPENDIX C - APPLE CULTIVARS SELECTED FOR STARCH STUDY 498 APPENDIX D - WHY ARE JACK-O-LANTERN PUMPKINS USED FOR HALLOWEEN CARVING? 502 ACKNOWLEDGEMENTS 503 vii ABSTRACT Starch structural and functional properties of 13 winter squash (Cucurbita maxima D.) cultivars were investigated at harvest and after 5 or 10 weeks storage at 12°C. Texture profile analysis was carried out on winter squash fruit steamed at 6 different cooking times from 0 to 20 minutes, and for all three storage times. Buttercup squash cultivars had very high proportion of dry matter as starch (50-60%), whereas Halloween squash often accumulate no starch. Squash starches were B-type, with long amylopectin branch chain- lengths, low amylopectin polydispersity, gelatinization temperature of 60-65°C, and narrow range of gelatinization temperatures. Starch pastes had high peak and final viscosity, and high setback. Hardness of fruit was similar after 10 weeks storage, fracturability increased during storage and springiness of squash fruit decreased during storage. Correlations among squash starch structural and functional properties, and fruit textural attributes were observed. Starch content was positively correlated to fruit hardness and fracturability when raw and negatively correlated at long-duration cooking times. Springiness of raw and cooked fruit was negatively correlated to starch content. Apparent amylose content correlated negatively to hardness and fracturability of squash fruit, but absolute amylose content correlated positively to hardness and fracturability. Hardness and fracturability of squash fruit was consistently correlated to short (DP < 12) and long (DP >37) amylopectin branch chain- lengths and negatively correlated to intermediate amylopectin branch chain-lengths (DP 13- 36), regardless of storage time. Starch structural and functional properties, and textural attributes all varied among seasons. Ultrasound was transmitted through raw and cooked squash fruit as novel method of measuring texture. Ultrasonic velocity (UV) was slower than air for raw fruit, and despite softening during cooking, UV increased as squash were steamed. Light microscopy analysis showed fruit with fastest UV had cells engorged with gelatinized starch, whereas fruit with slower UV had no starch or other material in their cells. Zapallo fruit had dramatic variation in starch accumulation and could be used as model system for starch biosynthesis. Apple starches were also studied and were C-type with long amylopectin branch chains and low paste breakdown. 1 GENERAL INTRODUCTION Introduction Starch is debatably the most abundant carbohydrate on Earth. Starch is abundant in leaves and stems of green plants, and their associated storage organs such as roots, tubers, fruits and seeds. Starch serves as the chemical energy from sunlight energy during photosynthesis. Starch is
Recommended publications
  • University of Florida Thesis Or Dissertation Formatting

    University of Florida Thesis Or Dissertation Formatting

    GENETICS AND EVOLUTION OF MULTIPLE DOMESTICATED SQUASHES AND PUMPKINS (Cucurbita, Cucurbitaceae) By HEATHER ROSE KATES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2017 © 2017 Heather Rose Kates To Patrick and Tomás ACKNOWLEDGMENTS I am grateful to my advisors Douglas E. Soltis and Pamela S. Soltis for their encouragement, enthusiasm for discovery, and generosity. I thank the members of my committee, Nico Cellinese, Matias Kirst, and Brad Barbazuk, for their valuable feedback and support of my dissertation work. I thank my first mentor Michael J. Moore for his continued support and for introducing me to botany and to hard work. I am thankful to Matt Johnson, Norman Wickett, Elliot Gardner, Fernando Lopez, Guillermo Sanchez, Annette Fahrenkrog, Colin Khoury, and Daniel Barrerra for their collaborative efforts on the dissertation work presented here. I am also thankful to my lab mates and colleagues at the University of Florida, especially Mathew A. Gitzendanner for his patient helpfulness. Finally, I thank Rebecca L. Stubbs, Andrew A. Crowl, Gregory W. Stull, Richard Hodel, and Kelly Speer for everything. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 9 LIST OF FIGURES .......................................................................................................
  • Week 11, November 25

    Week 11, November 25

    Veggie Box Newsletter Week 11, November 25 Thanksgiving is the easiest and best time of year to "eat local," for the simple reason that this holiday dates back to a time when "fresh and local" were not marketing terms, but just the way it was. This means that most of What's in the Box? what you find on a traditional Thanksgiving menu has its roots in local, seasonal foods. Yet too often we feel Organic Pie Pumpkin, Cinzori Farms, Ceresco obliged to follow more recent traditions. We fill a Organic Garlic, MSU Student Organic Farm, Holt Thanksgiving menu with an industrially raised turkey Fuji Apples, Hillcrest Farms, Eaton Rapids that's been injected with saline to make it seem juicy, or Organic Spinach, MSU Student Organic Farm, Jell-O salad with canned fruit cocktail, or green bean Holt casserole with canned mushroom soup, or sweet Cauliflower, Ten Hens Farm, Bath potatoes from a can, baked with butter and brown sugar Organic Red Onions, Cinzori Farms, Ceresco with marshmallows on top. There's nothing wrong with Russet Potatoes, Hillcrest Farms, Eaton Rapids family traditions, but it's easy and fun to give those old favorites new life with fresh, locally raised foods. Organic Bok Choi, MSU Student Organic Farm, Thanksgiving is the perfect time to choose from Holt Add-Ons autumn's bountiful cornucopia of locally grown foods. Eggs, Grazing Fields Cooperative, Charlotte There's even more to be thankful for because local foods, when grown without synthetic chemicals, enhance the Bread, Stone Circle Bakehouse, Holt health of farms, the community and ourselves.
  • The Modern Food Dictionary

    The Modern Food Dictionary

    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
  • Parboiling of Paddy Rice, the Science and Perceptions of It As Practiced in Northern Ghana

    Parboiling of Paddy Rice, the Science and Perceptions of It As Practiced in Northern Ghana

    INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 2, ISSUE 4, APRIL 2013 ISSN 2277-8616 Parboiling Of Paddy Rice, The Science And Perceptions Of It As Practiced In Northern Ghana Ayamdoo J. A, Demuyakor B, Dogbe W, Owusu R. Abstract: - Parboiling is a set of operations needed for the production of a gelatinized product. Scientifically it is a thermal treatment process done on rice and other cereals. Water and heat are two essential elements to transform the natural cereal into “parboiled” cereal. In rice, it is done to produce gelatinized or parboiled rice. Parboiling, if examined carefully has other scientific benefits beyond easy milling and reducing broken grains. Unfortunately, the technology has received little attention in terms of research as far as food processing or preservation is concern. As part of an ongoing research to assess the extent to which parboiling affect the migration of vitamin B1, a preliminary survey was conducted between October, 2012 and December, 2012 in the three northern regions of Ghana to elucidate the scientific principles behind the practice and to what extend processors understand these principles. This work also aimed at high lighting the practice so as to encourage people to adapt indigenous technologies which may have more beneficial health effects. Eighty (80) processors in the three northern regions drawn by purposive sampling methods were interviewed using structured and semi structured questionnaires. The results showed that 100% of the people engaged in parboiling business are women with over 70% of them having no formal education and therefore are unaware of any effects of parboiling on nutritional elements.
  • ·- -Pressure Pa ~Boiling

    ·- -Pressure Pa ~Boiling

    STUDIES ON METfiODS OF PA~HOILJ ~G . ·~. •, ,~' "< ·- -PRESSURE PA ~BOILIN G. , '' i N.G;C. lENGAR, R: BHASKAR, P. DHARMARA JAN,*,• ABSTRACT .. ··;·, ,f~ . " ' 't~ A meth od of quick parboiling pf paddy has .been worked out using high pre- · ., ,ssure steam wh ich reduces the soaktng and parboiling to 1.5 hrs per batch. The process is cheap in comparison with the methods of parboilmg being carried out _;;. in this country. The method is very suita]Jle for small units located in rural areas, .. -'particularly when combined wi th boilers fired by paddy hu3k, for producing steam and power for parboiling·and drying. ·By this method, breakage of the kernels is ,,, reduced considerably. The mill eut·turn capacity of this method of parboiling is very high and ·a product with a high consumer appeal can be turned out. · Introduction ' ~ .,. ' ·.... At present a large prorortion of rice consumed in India is p1rboiled. Various methods of parboiling are used. In the household method the washed paddy is placed in an open vessel and covered with cold water to a level of 50 mm above the surface of the paddy and heated gently to simmering temperatures just below boiling point of water. This " temperature is maintained overnight. After this, the water is drained off and paddy is steamed until steam emerges at the top. Steaming is done for 5 minutes. The steamed paddy is dried under sun. The product is uniformally soaked and- well parboiled without any off odour, and has an attractive colour. In the commercially adopted, "traditional method", as followed in South !nd!a,_open_air soaking tanks pf larga capacity are used.
  • Feed Inspector's Manual

    Feed Inspector's Manual

    Feed Inspector’s Manual Sixth Edition Published by Association of American Feed Control Officials Inspection and Sampling Committee © February 2017 TABLE OF CONTENTS Chapter One - Introduction ............................................................................................................ 1 Chapter Two - Safety ...................................................................................................................... 3 Chapter Three - Sampling............................................................................................................... 14 Chapter Four - Label Review........................................................................................................ 37 Chapter Five - Feed Investigations ............................................................................................... 75 Chapter Six - GMP Inspections ................................................................................................. 78 Chapter Seven - Feed Ingredients ................................................................................................... 98 Chapter Eight - VFD's...................................................................................................................101 Chapter Nine - BSE .................................................................................................................... 105 - FDA Compliance Guide 67 ............................................................................... 108 - FDA Compliance Guide 68 ...............................................................................
  • MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164

    MISE EN PLACE 09 PH Labensky 861442 5/20/02 12:53 PM Page 164

    09_PH_Labensky_861442 5/20/02 12:53 PM Page 162 WHEN YOU BECOME A GOOD COOK, YOU BECOME A GOOD CRAFTSMAN, FIRST. YOU REPEAT AND REPEAT AND REPEAT UNTIL YOUR HANDS KNOW HOW TO MOVE WITHOUT THINKING ABOUT IT. —Jacques Pepin, French chef and teacher (1935–) 09_PH_Labensky_861442 5/20/02 12:53 PM Page 163 9 MISE EN PLACE 09_PH_Labensky_861442 5/20/02 12:53 PM Page 164 AFTER STUDYING THIS CHAPTER, YOU WILL BE The French term mise en place (meez ahn plahs) literally means “to ABLE TO: put in place” or “everything in its place.” But in the culinary context, it means much more. Escoffier defined the phrase as “those elementary ᭤ organize and plan your work more efficiently preparations that are constantly resorted to during the various steps of ᭤ understand basic flavoring most culinary preparations.” He meant, essentially, gathering and prep- techniques ping the ingredients to be cooked as well as assembling the tools and ᭤ prepare items needed prior to equipment necessary to cook them. actual cooking In this chapter, we discuss many of the basics that must be in place ᭤ set up and use the standard breading procedure before cooking begins: for example, creating bouquets garni, clarifying butter, making bread crumbs, toasting nuts and battering foods. Chop- ping, dicing, cutting and slicing—important techniques used to prepare foods as well—are discussed in Chapter 6, Knife Skills, while specific preparations, such as roasting peppers and trimming pineapples, are discussed elsewhere. The concept of mise en place is simple: A chef should have at hand every- thing he or she needs to prepare and serve food in an organized and efficient manner.
  • Silk Road Pumpkin Soup Kabocha Squash Is One of My Favorite

    Silk Road Pumpkin Soup Kabocha Squash Is One of My Favorite

    Silk Road Pumpkin Soup Kabocha squash is one of my favorite squashes to work with. It really doesn’t get its due, especially when compared to its famous cousin, butternut squash. Kabocha isn’t as sweet as butternut, but has what I think of as a lovely, nutty taste. It also smells like heaven when it’s roasting. Paired with parsnips, this soup is a fiber powerhouse, proving again that fiber-rich foods are far from tasteless. 4 tablespoons olive oil, divided Sea salt ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 2½ pounds kabocha squash, quartered and seeded 1 yellow onion, diced 2 parsnips, diced small 2 cloves garlic, minced 1 tablespoon minced fresh ginger 6 cups Magic Mineral Broth or store-bought broth 2 teaspoons freshly squeezed lemon juice Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl combine 2 tablespoons of the olive oil, ¼ teaspoon salt, the allspice, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the cardamom. Rub the spice mixture into the cut sides of the squash using your hands or a pastry brush. Place the seasoned squash on the prepared baking sheet and roast for 30 minutes or until tender when pierced with a knife. While the squash is roasting heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat, then add the onion, parsnips, and ¼ teaspoon salt and sauté until golden and translucent, about 6 minutes. Add the remaining ¼ teaspoon of cinnamon, the remaining ¼ teaspoon of cardamom, the garlic, and ginger; sauté until fragrant, about 30 seconds more.
  • 2. Mythili P, Kavitha T. Overview on Cucurbita Maxima Seed

    2. Mythili P, Kavitha T. Overview on Cucurbita Maxima Seed

    IOSR Journal of Dental and Medical Sciences (IOSR-JDMS) e-ISSN: 2279-0853, p-ISSN: 2279-0861.Volume 16, Issue 3 Ver. XIII (March. 2017), PP 29-33 www.iosrjournals.org Overview on Cucurbita Maxima Seed Dr. P. Mythili Md ( Siddha )1,Dr. T. Kavitha Md ( Siddha )2 Abstract: Pumpkin ( cucurbita maxima ) belongs to cucurbitaceae which include pumpkin, gourds, melons and squashes. They are characterized by their seed oil. Pumpkin plant has been grown since the earliest history of mankind1. ( Brucher – 1989 ). Pumpkin are grown around the world for variety of agricultural purposes, the seeds show anti helmintic, taenicide diuretic, cardio tonic, anti-inflammatory, anti - diabetic, anti- hyperlipidemic, anti – giardial activity CNS stimulant, melanogenesis inhibitory activity and immune modulatory action. Oil from seeds is nervine tonic. Cucurbita maxima seeds are good source of vitamins, minerals, calories and proteins. Multiple forms of phytase found in germinating cotyledons of cucurbita maxima seeds. Seeds are rich in tocopherols (δ tocopherols), triterpene and unsaturated fatty acids. Keywords: Tocopherols, phytase, triterpenes, unsaturated fatty acids, anti diabetic, diuretic, cytotoxicity, cardiotonic. I. Introduction India is a vast repository of medicinal plants that are used in traditional medical treatments but in the last few decades, there has been exponential growth in the field of herbal medicine. It is getting popularized in developing and developed countries owing to its natural origin and lesser side effect2. Pumpkin seed oil has a strong anti – oxidant properties and has been recognized for several health benefits such as prevention of growth and reduction of size of bladder and urethral compliance, alleviation of diabetes by promoting hypo glycemic activity, lowering the level of gastric, breast, lung and colorectal cancer.
  • Assessment Report on Cucurbita Pepo L., Semen Based on Article 16D(1), Article 16F and Article 16H of Directive 2001/83/EC As Amended (Traditional Use)

    Assessment Report on Cucurbita Pepo L., Semen Based on Article 16D(1), Article 16F and Article 16H of Directive 2001/83/EC As Amended (Traditional Use)

    20 November 2012 EMA/HMPC/136022/2010 Committee on Herbal Medicinal Products (HMPC) Assessment report on Cucurbita pepo L., semen Based on Article 16d(1), Article 16f and Article 16h of Directive 2001/83/EC as amended (traditional use) Final Herbal substance(s) (binomial scientific name of Cucurbita pepo L., semen the plant, including plant part) Herbal preparation(s) a) Comminuted herbal substance b) Soft extract (DER 15-25:1), extraction solvent ethanol 92% m/m c) Dry extract (DER 15-30:1) extraction solvent ethanol 60% v/v d) Fatty oil Pharmaceutical forms Herbal substance or herbal preparations in solid dosage form for oral use Rapporteur Ewa Widy-Tyszkiewicz Assessor(s) Ewa Widy-Tyszkiewicz Irena Matławska Wiesława Bylka 7 Westferry Circus ● Canary Wharf ● London E14 4HB ● United Kingdom Telephone +44 (0)20 7418 8400 Facsimile +44 (0)20 7523 7051 E -mail [email protected] Website www.ema.europa.eu An agency of the European Union © European Medicines Agency, 2013. Reproduction is authorised provided the source is acknowledged. Table of contents Table of contents ................................................................................................................... 2 1. Introduction ....................................................................................................................... 3 1.1. Description of the herbal substance(s), herbal preparation(s) or combinations thereof .. 3 1.2. Information about products on the market in the Member States ............................. 10 Regulatory status overview
  • Pumpkin, Connecticut Field

    Pumpkin, Connecticut Field

    Pumpkin Germination Seed germinates in 5-7 days in soil that is Cucurbita pepo, Cucurbita maxima 70° to 80° F, but can take longer in colder soil. Thought to have originated in Central America, pumpkins Thinning Thin seedlings when they have 2-3 true leaves, have been grown for centuries. Most varieties require 100 leaving the strongest 2-3 plants per hill. days or more to ripen, though in recent years breeders have introduced some fast-maturing varieties for northern Care Pumpkins need a steady supply of water as they gardeners. For best results, amend your pumpkin patch grow. Water deeply at planting time and whenever the with plenty of organic matter. “finger test” shows that the soil is dry 3-4 inches below the surface. Mulch the pumpkin patch heavily with straw or leaf mulch, or grow on black plastic. TIP – To grow a giant pumpkin, look for the species Cucurbita maxima, which is not the typical pumpkin Pests Cucumber beetles can kill pumpkin seedlings, but species (‘Big Max’ is a C. maxima). Prune off all but one even worse, they can spread bacterial wilt, which destroys of the developing fruits, and fertilize the plant weekly. the vines later in the season. Protect young vines with row covers, removing them when flowers appear. Squash bug invasions can also cause a lot of damage. Inspect Location and soil Plant pumpkins in full sun, and give undersides of leaves often for rows of coppery eggs, and them plenty of space to run. Assume that a jack-o-lantern crush them. Plant rotation will help prevent pest problems.
  • HARVESTING and STORING SQUASH What's the Difference

    HARVESTING and STORING SQUASH What's the Difference

    HARVESTING AND STORING SQUASH What’s the difference between a summer squash wide variety of other types including hubbard, and a winter squash? Summer squash, occasionally buttercup, turban, banana, pumpkin, Boston marrow referred to as “vegetable or Italian marrow”, is a and Japanese kabocha. There’s nothing like a tender, warm-season vegetable. (This means that steamed butternut squash for dinner on a cold it’s sensitive to frost and grows best in warm winter day. It’s simply scrumptious with a little weather.) Summer squash grow on bushy plants maple syrup and cinnamon. Winter squash are the instead of vines. They’re best when the fruit is opposites of summer squash in that they’re harvested immature. They don’t store well. harvested only when fully mature. This is when the Summer squash can be stored up to a week in the fruit has developed a hard skin and is a solid color. refrigerator in a perforated plastic bag and that’s Most of the fruit on the vine will ripen all at one about it. time. You’ll want to harvest before hard frosts if you plan to store the fruit. Zucchini is a type of summer squash, along with yellow straightneck, patty-pan or scallop, yellow To harvest winter squash, cut the fruit off the vine crookneck, cocozelle, and caserta. I believe the leaving a two inch portion of stem still attached. Be reason so many people don’t really care for summer careful not to bruise the skin. Allow mud to dry and squash, like zucchini, is that too many gardeners then carefully brush it off.