Variations in Pumpkin (Cucurbita moschata Duch. ex Poir.) Landraces for Earliness, Yield and Quality Attributes in North East India

Ramjan, Md.; Pandey, Anil; Raghavan, Megha; Lian, Hau Ngaih; Ansari, Mohd Talha

doi:10.20546/ijcmas.2018.707.091

Cited by 3 publications

(2 citation statements)

References 2 publications

(6 reference statements)

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“…Higher test weight (12.35 g) was measured for the genotype IC284729. Significant variations were also reported by Ramjan et al (2018).…”

Section: Yield and Yield Contributing Parametersmentioning

confidence: 73%

Performance of Pumpkin (Cucurbita Moschata Duch Ex. Poir) Genotypes Under Akola (India) Conditions

Deshmukh,

Wagh,

Nagre

et al. 2024

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A research study was carried out with the objective to evaluate comparative performance of pumpkin genotypes for growth yield and quality and to find out promising genotype of pumpkin suitable under Akola, India conditions, at the Instructional farm, Department of Vegetable Science, Dr. PDKV, Akola, Maharashtra India in kharif season of the year 2022. Nineteen genotypes of pumpkin alongside one check i.e., Arka Chandan were evaluated for their growth, yield and quality. The experimental trial was conducted in Randomized Block design which was replicated twice. The local genotype, AKL-1 proved to be promising for all the yield and yield contributing parameters whereas the genotype IC599437 outperformed for the parameters such as the number of primary branches and days to first female flower appearance and the genotype AMT-1 for quality parameters under agroclimatic conditions of Akola, Maharashtra.

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“…Higher test weight (12.35 g) was measured for the genotype IC284729. Significant variations were also reported by Ramjan et al (2018).…”

Section: Yield and Yield Contributing Parametersmentioning

confidence: 73%

Performance of Pumpkin (Cucurbita Moschata Duch Ex. Poir) Genotypes Under Akola (India) Conditions

Deshmukh,

Wagh,

Nagre

et al. 2024

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“…Labu kuning termasuk labu yang berukuran besar, memiliki kulit yang keras, daging buahnya berwarna kuning, dan rasanya manis. Labu kuning (Curcubita moschata Durch) memiliki ukuran yang beragam, ada yang kecil maupun yang besar atau raksasa dengan berat berkisar antara 0,11 -273 kg (Ramjan et al, 2018). Bagian yang dapat dimakan adalah pucuk daun dan daging buah yang dapat diolah menjadi berbagai macam masakan seperti pie, rebusan, dan roti (Pongjanta et al, 2006), (Gawlikdziki, Dziki and Jakubczyk, 2014), (Gr and Bhuvana, 2019).…”

Section: Pendahuluanunclassified

Nilai Gizi Bolu Kukus dan Cookies Labu Kuning (Cucurbita moschata Durch) Berbahan Formula Modisco

Maryanto¹,

Wening²

2023

MGK

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Latar Belakang: Produk olahan sebagai makanan kudapan yang populer di Indonesia antara lain bolu kukus dan cookies (kukis). Berbagai resep dikembangkan guna melengkapi dan meningkatkan nilai gizi produk olahannya. Salah satu cara adalah pengembangan formulasi fbolu kukus dan kukis berbahan dasar formulasi modisco dengan penambahan pangan lokal labu kuning. Modisco merupakan makanan tambahan dalam bentuk cair dengan komposisi susu full cream, gula pasir, margarin. Inovasi baru produk olahan bolu kukus dan kukis yang dihasilkan merupakan fortifikasi modisco dengan penambahan pangan lokal labu kuning. Tujuan: Penelitian ini bertujuan untuk mendeskripsikan nilai gizi formulasi produk bolu kukus dan kukis dengan fortifikasi modisco yang ditambahkan pangan lokal labu kuning. Metode: Penelitian ini menggunakan desain eksperimen, terbagi dalam dua kelompok yaitu kelompok bolu kukus dan kukis berbasis formula modisco guna fortifikasi yang telah dimodifikasi bersama dengan pangan lokal labu kuning. Variabel yang diukur sebagai bahan kajian adalah nilai gizi zat gizi makro, yaitu kadar protein, kadar lemak, kadar karbohidrat, dan serat. Data yang diperoleh dilakukan analisis univariat berupa nilai gizi produk olahan bolu kukus dan kukis berbasis formulasi modisco dengan penambahan labu kuning. Hasil: Bolu kukus berbasis formulasi modisco dengan penambahan labu kuning per 100gram mengandung protein 9,25gram, lemak 11,21gram, karbohidrat 32,50gram, dan serat 2,18gram, dengan energi sebesar 268,62 kkal. Sedangkan kukis berbasis formulasi modisco dengan penambahan labu kuning per 100gram mengandung protein 7,92gram, lemak 16,7gram, karbohidrat 61,79gram, dan serat 2,49gram, dengan energi sebesar 426,34 kkal. Kesimpulan: Kukis berbasis formulasi modisco dengan penambahan labu kuning mengandung energi, karbohidrat, lebih tinggi dibandingkan dengan olahan bolu kukus.

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Flesh of pumpkin from ecological farming as part of fruit suitable for non-destructive cultivar classification using computer vision

Ropelewska

Popińska

Sabancı

et al. 2021

Eur Food Res Technol

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The aim of this study was to build the discriminative models for distinguishing the different cultivars of flesh of pumpkin ‘Bambino’, ‘Butternut’, ‘Uchiki Kuri’ and ‘Orange’ based on selected textures of the outer surface of images of cubes. The novelty of research involved the use of about 2000 different textures for one image. The highest total accuracy (98%) of discrimination of pumpkin ‘Bambino’, ‘Butternut’, ‘Uchiki Kuri’ and ‘Orange’ was determined for models built based on textures selected from the color space Lab and the IBk classifier and some of the individual cultivars were classified with the correctness of 100%. The total accuracy of up to 96% was observed for color space RGB and 97.5% for color space XYZ. In the case of color channels, the total accuracies reached 91% for channel b, 89.5% for channel X, 89% for channel Z.

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Variations in Pumpkin (Cucurbita moschata Duch. ex Poir.) Landraces for Earliness, Yield and Quality Attributes in North East India

Cited by 3 publications

References 2 publications

Performance of Pumpkin (Cucurbita Moschata Duch Ex. Poir) Genotypes Under Akola (India) Conditions

Performance of Pumpkin (Cucurbita Moschata Duch Ex. Poir) Genotypes Under Akola (India) Conditions

Nilai Gizi Bolu Kukus dan Cookies Labu Kuning (Cucurbita moschata Durch) Berbahan Formula Modisco

Flesh of pumpkin from ecological farming as part of fruit suitable for non-destructive cultivar classification using computer vision

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