COMPOSITION OF SQUASHES AFTER WINTER STORAGE¹

VARIATION IN COMPOSITION OF WINTER SQUASHES1

“…Water: The average water content in the different varieties ranged from 77 per cent for Buttercup to 87.1 per cent for Des hloines. These values are definitely lower than 84.5 per cent reported by Yeager and Latzke (1932) for mature Buttercup squashes and 90.61 per cent reported by Holmes and Spelman (1946) f o r Blue IIubbard after winter storage. The latter authors also obtained values of 87 and 89.4 per cent of water for Butternut and Golden Cushaw, respectively, for squashes after winter storage as compared with the values of 82.5 and 83.4 per cent found in this study.…”

“…The Golden Cushaw contained 13 mg. and the Blue Hubbard 17 mg. of calcium per 100 gm. as compared with 16 and 19 mg., respectively, previously reported by Holmes and Spelman (1946) f o r these varieties at the end of winter storage.…”

The Composition and Vitamin a Value of the Carotenoids of Pumpkins of Different Colors

“…The pumpkins Cucurbita moschata and C. maxima are good sources of carotenoids among vegetables, and are often served as a desirable Japanese food. However, neither the hue nor the vitamin activity of the carotenoid composition of pumpkins has received much attention, although the carotenoid contents have been the subject of many investigations (Suginome 1931;Zechmeister and Tuzson 1934;Fitzgerald and Fellers 1938;Fujita and Ajisaka 1941;Holmes et al 1945; Holmes and Spelman 1946;Halevy et al 1957;Hopp et al 1960;Lewis and Merrow 1962;Lindner et al 1963;Walczak 1975;Kubicki and Walczak 1976). As all of these studies and many other data were based mostly on total carotene analysis and on the assumption that all carotenes are /3-carotenes, the reports overestimate the carotenoid content of pumpkins.…”

Vegetables and Vegetable Products

“…Nonetheless, it is both possible and interesting to compare, as total carotenoid content, the results obtained over the years by different researchers on the same cultivars. Color and carotenoids are acquired as the fruit approaches maturity (Culpepper and Moon 1945;Holmes and Spelman 1946;Hopp et al 1960;Arima and Rodriguez-Amaya 1988). For these two cultivars, severalfold differences occur.…”