Uman National University | today: 12/25/2025
| Author(s) | Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine | ||
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 294-303 | index UDK | 664.6/.7:635.621-047.44]:631.526.3 | DOI | 10.32782/2415-8240-2025-107-1-294-303 (Link) |
| Abstract | Purpose. To determine the technological parameters that shape the quality of fresh pulp of different pumpkin species and of semi-finished products. Methods. Laboratory, analytical, expert-based, organoleptic, statistical methods. Results. The consumer perception of pumpkin aroma and the aroma of pumpkin-based processed products depended more on individual respondent characteristics than on the cultivar itself. Among 21 respondents, only three liked the smell of fresh pumpkin. This indicator varied from 5 to 9 points depending on the cultivar. For the remaining participants, the pumpkin aroma was unpleasant – 1 point. The taste of pumpkin and pumpkin-derived products also varied widely, ranging from 1 to 9 points. Out of 21 tasters, only three liked the taste of pumpkin and its processed products. For the other participants in the sensory evaluation, the taste was unpleasant, with the lowest rating of 1 point. The study shows that 100 g of fresh pumpkin provides the highest daily intake levels of vitamins A, B6, and B5. The integral score for vitamin A ranged from 12.4 to 49.9%, for vitamin B6 – from 4.9 to 16.9%, and for vitamin B5 – from 4.4 to 16.2%, depending on the cultivar. The integral score of other vitamins ranged from 1.8 to 12.6%. One hundred grams of pumpkin flour provides the highest daily requirement for vitamin A – 35.2–49.1%, depending on the cultivar. The integral score for vitamin B5 was 23.2–25.8%. This indicator for vitamins B9, B2, B6, B1, and B3 amounted to 9.5–16.7%, depending on the pumpkin cultivar. Conclusions. The highest integral vitamin score in 100 g of fresh pulp was obtained for the nutmeg-type pumpkin cultivar Dolia and the line Muscatnyi 1 – 4.0–35.9%, and for the large-fruited pumpkin cultivars Narodna, Tytan, Kavbuz 1, and Potimarron – 4.5–49.9%. It should be noted that the highest vitamin scores were obtained after processing the nutmeg-type cultivar Dolia and the large-fruited cultivars Kavbuz 3, Narodna, and Potimarron. One hundred grams of pumpkin flour provides 35.2–49.1% of the daily requirement for vitamin A, depending on the cultivar. The integral score for vitamin B5 is 23.2–25.8%. This indicator for vitamins B9, B2, B6, B1, and B3 ranges from 9.5 to 16.7%, depending on the cultivar. | ||
| Key words | pumpkin, cultivar, aroma, taste, pumpkin processing products, evaluation | ||