Variabilidad en el fruto y semillas de zapallo Cucurbita moschata Duch. y Cucurbita argyrosperma subsp. sororia L.H. Bailey Merrick &amp; D.M. Bates

Restrepo, Magda Piedad Valdés; Grisales, Sanín Ortiz; Cabrera, Franco Alirio Vallejo; García, Diosdado Baena

doi:10.15446/acag.v63n3.41052

Cited by 8 publications

(5 citation statements)

References 2 publications

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“…According to Kulczynski and Gramza (2019), there is a region/climate correlation effect on this mineral in pumpkins. Some authors report significant concentrations of β-carotene and α-carotene in pumpkin pulp (Rodríguez et al, 2018;Valdés et al, 2014). Also report β-carotene concentrations in C.pepo and C.mochata between 4.58±2.27 and 2.92±1.44 mg 100 -1 g -1 o.d, respectively (Kulczynski and Gramza, 2019).…”

Section: Nutritional Composition Of the Pulp Seed And Peelmentioning

confidence: 99%

“…For the year 2018, in the department of Antioquia, the harvested area was 100 ha, with a production of 1200 t and a yield of 12.0 t ha -1 , being the municipality of Dabeiba the largest producer with 65 ha cultivated (Agronet, 2018). Its importance in the diet has generated interest in improving it genetically, achieving better yields, and in the quality of the pulp (Valdés et al, 2014).…”

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confidence: 99%

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Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia

Cardozo

Hernández

Gutiérrez

et al. 2021

Rev. Fac. Nac. Agron. Medellín

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Pumpkin (Cucurbita maxima), also called squash is a mass consumption fruit used in agroindustrial transformations to obtain new food products. This study aimed to evaluate the physical, physiological and physicochemical properties during a storage period of 42 days and the nutritional compounds of the freshly harvested fruit fractions. According to the CIEL*a*b* space, both the pulp and peel did not present significant changes in L* and a* values during the evaluated storage time; however, in the peel, a change in the b* values was evidenced. In addition, there was a decrease in the firmness of 10.8% in the fruit with peel and in the pulp, it was of 19.8% was observed, with a whole fruit weight loss of 2.33% and an average respiration rate of 6.9 mg CO2 kg-1h-1. According to physicochemical characteristics evaluated in the pulp, the values of pH, percentage of humidity, acidity, water activity and total soluble solids had no statistically significant changes occurred during the storage time. At the nutritional level, pumpkin is a good source of minerals, with a high concentration of potassium in all its fractions, and also has in total carotenoids (4.11±1.6 mg of β-carotene g-1 oven dry (o.d) in pulp and 6.24±2.7 mg of β-carotene g-1 (o.d) in peel). It was possible to conclude that the pumpkin has a low respiration rate, maintaining its physicochemical characteristics suitable for consumption throughout the evaluation period, presenting suitable conditions.

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Section: Nutritional Composition Of the Pulp Seed And Peelmentioning

confidence: 99%

mentioning

confidence: 99%

Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia

Cardozo

Hernández

Gutiérrez

et al. 2021

Rev. Fac. Nac. Agron. Medellín

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“…En la Tabla 2 se presenta el porcentaje de rendimiento obtenido durante la extracción de almidón de cubio nativo de color (blanco-morado) cuyo valor es de 1,82%, las mayores pérdidas se produjeron en los procesos de rallado, licuado y filtrado. En general, el rendimiento de la extracción de almidón en cualquier especie es mínimo (Valdés Restrepo et al, 2010). En este sentido, dadas las condiciones de extracción planteadas en la metodología aplicada, el rendimiento de obtención del almidón de cubio fue bajo ; cuyas pérdidas están relacionadas con la variedad del tubérculo, debido a su bajo contenido intrínseco del almidón, así como: tamaño del tubérculo y tamaño de los gránulos de almidón.…”

Section: Rendimiento De La Extracción Del Almidón De Cubiounclassified

Extracción y Aprovechamiento del Almidón Nativo de Cubio (Tropaeolum tuberosum) en la Elaboración de una Salchicha Tipo Frankfurt

Rey Rodríguez,

Lizcano Prada,

Cuellar Torres

2024

Rev. Téc. Ing. Univ. Zulia.

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El cubio (Tropaeolum tuberosum) es un tubérculo muy común en la región andina, con grandes propiedades nutricionales, funcionales y reológicas, En este trabajo se evaluó el uso de este vegetal como sustituto del almidón de papa en un producto cárnico emulsificado, salchicha tipo Frankfurt, mediante el diseño de 5 formulaciones a fin de definir las dos mejores. Para ello, se realizaron análisis fisicoquímicos de los almidones y propiedades tecnológicas de la salchicha, cuyo rendimiento fue de 1,82 % de almidón nativo de cubio con 14,67 % amilosa y 85,53 % de amilopectina. El pH en el extracto de los tubérculos fue de 5,74 para cubio y de 6,79 para papa, que estuvo correlacionado con la temperatura de gelificación, la cual fue de 62,6 y 66,0 °C, respectivamente. Se obtuvo una acidez de 0,68±0,05 %, indicando un buen estado de conservación durante el almacenamiento, gracias a las antoxantinas presentes en el cubio. La colorimetría del almidón presentó tonalidades grises, siendo este un factor de calidad. En el análisis de fuerza cortante se utilizaron las mejores formulaciones. Se concluye que el almidón de cubio es una alternativa viable en la industria de cárnica, como sustituto de almidón de papa; sin embargo, el proceso de extracción del almidón genera mayores costos en la producción del producto cárnico.

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“…De una investigación realizada por Valdés et al (2014) sobre la variabilidad en frutos y semillas de Cucurbita moschata, se trabajó con las introducciones que presentaron los más altos contenidos de extracto etéreo, según el índice de selección ponderado (ISP) aplicado a la colección del programa de hortalizas con 295 introducciones de Cucurbita moschata Duchesne.…”

Section: Materials Vegetalunclassified

Ethereal extract in butternut squash seeds (Cucurbita moschata Duchesne) in three generations of inbreeding

Valdes Restrepo,

Ordoñez Narváez,

Ortiz Grisales

2024

rev.investig.agrar.ambient.

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Context: Butternut squash seed is rich in ethereal extract with high quality long chain polyunsaturated fatty acids. Knowledge gap: It is unknown how inbreeding influences the ethereal extract character in butternut squash seeds. Purpose: The objective was to evaluate the performance of ethereal extract content and its associated seed characters of butternut squash C. moschata genotypes in three generations of inbreeding S0, S1 and S2 and to identify the predominant fatty acids.Methodology: A randomized complete block design was employed in six (6) genotypes, four (4) treatments and five (5) plants per experimental unit, inbreeding depression (ID) was assessed between generations for the variables ethereal extract (EE), seed weight per fruit (SWF), seed unit weight (SUW) and number of seeds per fruit (NSPF); for the identification of the fatty acids present in the EE, the technique of gas chromatography coupled to mass spectrometry (GC/MC) was used. Results and conclusions: In genotypes 129 and 160 when passing from generation S0 to S1, they did not present DE in the EE character and when passing from generation S1 to generation S2, only genotype 129 presented -DE, the other genotypes increased the EE content. Fluctuations between genotypes were presented for the variables SWF, SUW and NSPF in which a differentiating factor between generations was not identified. When analyzing the EE, it was identified that 66.98% belong to monounsaturated and polyunsaturated fatty acids, where 60.15% belong to oleic acid, and the compound squalene, which is scarcely present in oilseeds, was found among the components.

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Variabilidad en el fruto y semillas de zapallo Cucurbita moschata Duch. y Cucurbita argyrosperma subsp. sororia L.H. Bailey Merrick & D.M. Bates

Cited by 8 publications

References 2 publications

Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia

Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia

Extracción y Aprovechamiento del Almidón Nativo de Cubio (Tropaeolum tuberosum) en la Elaboración de una Salchicha Tipo Frankfurt

Ethereal extract in butternut squash seeds (Cucurbita moschata Duchesne) in three generations of inbreeding

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