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| Evaluation on Different Pumpkin Varieties for Juice Processing |
| ZHANG Xue-jie |
| Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences,Beijing 100081,China |
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Abstract The processing characteristics of pumpkin(Cucurbita moschata Duch.ex poir.)varieties including carotenoids content,total soluble solid,juicing rate and yield were evaluated comprehensively by the grey correlative degree and clustering analysis.It showed that of all experimental varieties,the correlative degree of‘Beijing No.1’is the closest to that of the given ideal variety,which means‘Beijing No.1’held the better characteristics for juice processing like higher yield,juicing rate,total soluble solid,and carotenoids content.Pumpkin varieties‘Chestnut’and‘Jixiang’can be taken as assistant varieties for improving the quality of pumpkin juice by offering their high total soluble solid and carotenoids content.
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Received: 28 April 2009
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Corresponding Authors:
ZHANG Xue-jie
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