RESUMEN
The objective of this work was to evaluate the diversity between accessions of Cucurbita moschata from the Northeast of Brazil and preserved at the Universidade Federal Rural do Semi-Árido (UFERSA) in Mossoró-RN. The experiment was carried out in complete randomized blocks, with two replications and three plants per plot. The treatments consisted of 51 accessions of C. moschata Duch and a commercial cultivar of Cucurbita maximum Duch. After ripening, the fruits were harvested (one fruit per plant) and evaluated for morpho-agronomic descriptors. Univariate and multivariate variance analyzes were performed. From the dissimilarity matrices, accessions were hierarchically grouped by the UPGMA method. The relative contribution of quantitative characters to the divergence was also estimated. There was an effect of accessions (p <0.01 or p <0.05) for all characters in univariate analyzes, indicating that there is heterogeneity between the accessions evaluated. Considering the quantitative descriptors, the accessions formed eight groups and for the qualitative six groups. When considering the two sets of descriptors, the accessions were distributed in eight groups but presenting a greater distribution of accessions. The descriptors that most contributed to the discrimination of accessions were the firmness of the pulp and the length of the fruit.
Asunto(s)
Variación Genética , CucurbitaRESUMEN
AIM To investigate the chemical constituents from the leaves of Cucurbita moschata (Duch.ex Lam.) Duch.ex Poiret.METHODS The ethyl acetate and n-butanol fractions of 70％ ethanol extract from C.moschata leaves were isolated and purified by silica,Sephadex LH-20,ODS and preparative TLC,then the structures of obtained compounds were identified by physicochemical properties and spectral data.RESULTS Thirteen compounds were isolated and identified as β-amyrin (1),phytol (2),α-linolenic acid (3),α-methyl linolenate (4),palmitic acid (5),ethyl linoleate (6),ethyl palmitate (7),daucosterol (8),β-sitosterol (9),(6S,9R)-roseoside (10),soya-cerebroside Ⅰ (11),dibutyl phthalate (12),4,4'-diphenylmethane-bis (methyl) carbamates (13).CONCLUSION All the compounds are isolated from this plant for the first time.
RESUMEN
This study was aimed to analyze the volatile constituents from flower, stem tip and seed of Cucurbita moschata Duch.(Miben). The volatiles were analyzed by head-space solid micro-extraction, coupled with GC-MS and Kovats indices for the first time . The results showed that 22 compounds were identified from the flower , 20 from the stem tip and 21 from the seed of the C. moschata (Miben). The total essential constituents from each part were 91 . 89%, 89 . 24% and 96 . 26%, respectively . A total of 10 compounds in the flower and stem tip were mutual. And 3 compounds in the flower, stem tip and seed were mutual. It was concluded that the β-bourbonene (17.57%) and heneicosane (11.90%) were the highest components of the total essential constituents of the flower of C. moschata (Miben). Decanal (28.77%) was the highest components of the stem tip and hexadecanoic acid ethyl ester (29.12%), 2,3-butanediol (16.90%) and linoleic acid ethyl ester (16.52%) were the highest compo-nents of seed of C. moschata (Miben).
RESUMEN
Objetivou-se avaliar o efeito do tempo de armazenamento sobre a qualidade de produto minimamente processado à base de hortaliças: abóbora (Cucurbita moschata Duch), cenoura (Daucus carota L.), chuchu (Sechium edule Swartz) e mandioquinha-salsa (Arracacia xanthorrhiza Bancroft). As hortaliças foram sanificadas em hipoclorito de sódio 200 mg.L-1, por 5 minutos, descascadas, manualmente, e cortadas utilizando-se processador. O produto processado foi sanificado em hipoclorito de sódio 50 mg.L-1, por 3 minutos, e apenas as mandioquinhas-salsa foram imersas em solução de ácido ascórbico 1 por cento, por 2 minutos. As embalagens flexíveis de polietileno de baixa densidade linear (25 x 20 cm), contendo 400 g do "mix", foram armazenadas a 5ºC e 99 por cento UR, por 8 dias. A firmeza e o valor L* das hortaliças estudadas não alteraram com o tempo de armazenamento. Os valores a* e b* da abóbora não oscilaram durante o armazenamento. O valor a* da mandioquinha-salsa e do chuchu aumentou e o da cenoura diminuiu com o armazenamento, enquanto o valor b* da cenoura, do chuchu e da mandioquinha-salsa reduziu. O "mix" apresentou taxa de perda de massa muito baixa e ascensão respiratória até o oitavo dia. A atmosfera de equilíbrio, em torno de 2,93 por cento de O2 e 7,06 por cento de CO2, foi alcançada no interior da embalagem, contendo o "mix", a partir do segundo dia. Não foi detectada a presença de coliformes a 45ºC e Salmonella sp. em nenhuma amostra. Os coliformes a 35ºC aumentaram durante o armazenamento. Conclui-se que, o produto minimamente processado, à base de hortaliças mantém a sua qualidade por 8 dias a 5ºC.
The objective of this work was to evaluate the effect of storage time on the quality of fresh-cut product made up of four vegetables: pumpkin (Cucurbita moschata Duch), carrot (Daucus carota L.), chayote (Sechium edule Swartz), and peruvian carrot (Arracaia xanthorrhiza Bancroft). The vegetables were sanitized in sodium hypochlorite solution (200 mg.L-1) for 5 minutes, manually peeled, and then cut by using a processor. The processed product was sanitized in sodium hypochlorite solution (50 mg.L-1) for 3 minutes; and only the peruvian carrot was immersed in solution of ascorbic acid (1 percent) for 2 minutes. The flexible packages of low-density polyethylene (25 x 20 cm), containing 400 g of the mix, were stored at 5ºC and RH 99 percent, for 8 days. The firmness and the L* value of the studied vegetables did not change during the storage time. The a* and b* values of the pumpkin did not oscillate during storage. The a* value of the peruvian carrot and the chayote increased. But the carrot value decreased during the storage period. The b* value of the carrot, chayote, and the peruvian carrot decreased during storage. The mix presented a very low rate of mass loss and respiratory ascension to the eighth day. The steady state atmosphere, around 2,93 percent of O2 and 7.06 percent of CO2, was reached in the package containing the "mix", from the second day. Presence of coliforms at 45ºC and Salmonella sp. was not detected in any sample. During the storage period at 35ºC, coliform count increased. It was concluded that fresh-cut product made up of vegetables keeps its quality for 8 days at 5ºC.