The Study on Change of Main Nutrition during Maturation Process inSeed-Pumpkin Seed

ACTA HORTICULTURAE SINICA ›› 2001, Vol. 28 ›› Issue (1): 47-51.

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The Study on Change of Main Nutrition during Maturation Process inSeed-Pumpkin Seed

Wang Ping, Zhao Qingyan, Wang Ruojing, and Cui Shimao

(College of Agronomy , Inner Mongolia Agricultural University , Huhhot 010019)

Received:1900-01-01 Revised:1900-01-01 Online:2001-02-25 Published:2001-02-25

Abstract

Abstract: The paper studied change of main nutrition during maturation process of six varieties of seed pumpkin seed. The results showed that : (1) At first the soluble sugar and starch contents increased , then gradually decreased while fat and protein contents increased in seed. (2) The seed-pumpkin seed was of high fat content (51 % - 56 %) and 33 % - 61 % unsaturated fatty acid. Its
protein contented was 28 % - 36 % , and it contented 8 kinds of essential amino acids , the seed also contained abundant minerals and vitamins.

Key words: Pumpkin, Seed, Maturation process, Nutrient composition

CLC Number:

Wang Ping;Zhao Qingyan;Wang Ruojing;and Cui Shimao. The Study on Change of Main Nutrition during Maturation Process inSeed-Pumpkin Seed[J]. ACTA HORTICULTURAE SINICA, 2001, 28(1): 47-51.

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The Study on Change of Main Nutrition during Maturation Process inSeed-Pumpkin Seed

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