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| Comparative Analysis of Nutritional Components of Seed Pumpkin and Meat Pumpkin during Fruit Growth and Developmental Process |
| XING Wei，GE Yu，YU Yang，BAI Yu-jiao，XU Wen-long，CUI Chong-shi，QU Shu-ping* |
| College of Horticulture，Northeast Agricultural University，Harbin 150030，Heilongjiang，China |
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Abstract seed pumpkin and meat pumpkin varieties were taken as experimental materials and their major nutriment components and changing regularities during fruit growth and developmental stages were analyzed．The results indicated that the soluble sugar，β-carotene，and dry matter contents of seed pumpkin and meat pumpkin in fruit growth and developmental stages presented similar changes in trend．Various nutrient components were gradually increased along with the process of fruit ripening，but the rising rates of various nutrient components were various in different pumpkin varieties．The starch，VC，and pectin contents of seed pumpkin and meat pumpkin demonstrated different changing regulation．The starch contents of seed pumpkin 98-2-2 and‘Yinhui No.1’showed a gradually increasing trend，but that of seed pumpkin‘Jinhui No.2’，0516-2 and meat pumpkin‘Jinyuan’，‘Hongli’showed an up-and-down trend．The VC contents of different pumpkin varieties had different changing trend．Seed pumpkin 98-2-2，‘Yinhu No.1’and meat pumpkin‘Jinyuan’，‘Hongli’had the same changing trend-decrease first then increase afterwards．The VC contents of seed pumpkin‘Jinhui No.2’and 0516-2 showed a gradually declining trend．The pectin content of‘Jinghui No.2’increased gradually，that of other 5 varieties all went up first then went down.
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Received: 16 March 2012
Published: 08 May 2012
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