Physical-chemical and technological quality of an experimental hybrid of cabotia pumpkin

• Autor(a) principal: Lima, Thayanara Mayara de
• Data de Publicação: 2019
• Outros Autores: Almeida, Adrielle Borges de, Santana, Railany Vieira, Alves, Estenio Moreira, Egea, Mariana Buranelo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/13253
• topic: Conventional breeding; Cucurbita maxima; Cucurbita moschata; Tetsukabuto; Mejoramiento genético convencional; Cucurbita maxima; Cucurbita moschata; Tetsukabuto; Melhoramento genético convencional; Cucurbita maxima; Cucurbita moschata; Tetsukabuto

The objective of this study was to compare the characteristics of the cabotia experimental hybrid (HC05) with commercial Tetsukabuto F1 (TET). The genotypes were divided according to their mass (kg), and were evaluated for quality properties. The color parameters evaluated did not present a significant difference, although the hybrid presented visual difference from the commercial variety. It can be concluded that the fruit mass did not influence the concentration of the compounds, but an inferiority of HC05 was observed with respect to the relevant quality characteristics in pumpkins, such as soluble solids content, carotenoids and vitamin C.