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| Correlation Analysis on Pumpkin Polysaccharide,Soluble Solid Content and Taste Characters |
| LI Xin-zheng,YANG Peng-ming,FAN Wen-xiu,LIU Zhen-wei,Du Xiao-hua |
| Department of Horticulture,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China |
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Abstract 96 pumpkin cultivars were chosen to investigate the correlation between polysaccharide，soluble solid content and taste characters of pumpkin fruits.The results indicated the highest polysaccharide content was 6.19 %,the lowest was 0.84 %.The highest was 7.4 times of the lowest.The highest soluble solid content was 12.7 %,the lowest was 3.3 %.The highest was 3.8 times of the lowest.The big variations in polysaccharide content and soluble solid content of the tested pumpkin cultivars showed their broad genetic bases.The correlation between polysaccharide content and dry powder，taste sweetness were very significant.The correlation coefficients were 0.664 0 and 0.660 8,respectively.The regression equation was Y1=0.027X1+0.045X2+0.251.The correlation between soluble solid content and dry powder，taste sweetness were significant or very significant.The correlation coefficients were 0.359 2 and 0.584 6,respectively.The regression equation was Y2=0.031X1+0.156X2+1.431.
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Received: 18 August 2008
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