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"Pumpkin."
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The pumpkin book
Describes how pumpkins come in different shapes and sizes, how they grow, and their traditional uses and cultural significance. Includes instructions for carving a pumpkin and drying the seeds.
Book
Origin and domestication of Cucurbitaceae crops
Some of the World’s most valuable crops, including watermelon, honey melon, cucumber, squash, zucchini and pumpkin, belong to the family Cucurbitaceae. We review insights on their domestication from new phylogenies, archaeology and genomic studies. Ancestral state estimation on the most complete Cucurbitaceae phylogeny to date suggests that an annual life cycle may have contributed to domestication. Domestication started c. 11 000 years ago in the New World and Asia, and apparently more recently in Africa. Some cucurbit crops were domesticated only once, others multiple times (e.g. melon from different Asian and African populations). Most wild cucurbit fruits are bitter and nonpalatable to humans, and nonbitterness of the pulp apparently was a trait favoured early during domestication, with genomic data showing how bitterness loss was achieved convergently. The genetic pathways underlying lycopene accumulation, red or orange pulp colour, and fruit size and shape are only just beginning to be understood. The study of cucurbit domestication in recent years has benefitted from the increasing integration of archaeological and genomic data with insights from herbarium collections, the most efficient way to understand species’ natural geographic ranges and climate adaptations.
Journal Article
From seed to pumpkin
\"Discover how a tiny seed grows to become a pumpkin with the help of water, sunlight, air, and soil\"-- Provided by publisher.
Book
Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film
The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04–5.28 MPa; elongation: 13.13–14.37%; water vapour permeability: 3.24 × 10−6–6.24 × 10−6 g/Pa m h).
Journal Article
Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.
Journal Article
Watch a pumpkin grow
In Watch a Pumpkin Grow, early fluent readers learn how pumpkins grow. Vibrant, full-color photos and carefully leveled text will engage young readers as they learn about how this plant is grown and harvested.
Book
Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils
The main objective of this study was to determine total oil, total phenol, antioxidant activity and mineral contents of hull-less pumpkin seeds and also fatty acid composition of seed oils. The results indicated that total oil, total phenol content and antioxidant activity values were found between 33.04 and 46.97 %, 56.94 and 87.15 mg GAE/100 g and 0.19 and 11.75 %, respectively (
p
< 0.05). Linoleic, oleic, palmitic and stearic acids were the most prominent fatty acids in all genotypes. The most abundant mineral in the studied seeds, which belong to different genotypes, was potassium (2704.75–1033.63 ppm) followed by phosphorus (3569.690–9108.835 ppm) and magnesium (1275.15–3938.16 ppm) (
p
< 0.05). Particularly genotype-1 was the richest seed in essential fatty acids and minerals.
Journal Article
The garden that we grew
Children plant pumpkin seeds, water and weed the garden patch, watch the pumpkins grow, pick them, and enjoy them in various ways.
Book
Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin (Cucurbita moschata) Seed Oil from Aqueous Enzymatic Extraction
Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.
Journal Article