THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.)
Carotene and ascorbic acid are the most important compounds for human nutrition that are supplied by vegetables. The content of carotene and ascorbic acid in vegetables depends on the species and the cultivar, but it is subject to changes under the influence of environmental conditions and agricult...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Life Sciences in Lublin - Publishing House
2011-03-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3174 |
| _version_ | 1797393968467542016 |
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| author | Wanda Wadas Halina Mioduszewska |
| author_facet | Wanda Wadas Halina Mioduszewska |
| author_sort | Wanda Wadas |
| collection | DOAJ |
| description |
Carotene and ascorbic acid are the most important compounds for human nutrition that are supplied by vegetables. The content of carotene and ascorbic acid in vegetables
depends on the species and the cultivar, but it is subject to changes under the influence of environmental conditions and agricultural factors. This study examined the effects
of the sowing date (5, 15 and 25 May) on the content of carotenoids and L-ascorbic acid in the fruits of two cultivars of spaghetti squash (‘Makaronowa Warszawska’ and ‘Pyza’).
Fruits were harvested in the fully mature, from the beginning of September till the beginning of October. The content of total carotenoid compounds in fruit was higher for the
sowing date on 5 May than for the sowing dates on 15 and 25 May, while the content of β-carotene did not significantly differ. The sowing date did not affect the content of
L-ascorbic acid in fruits. Fruits of the ‘Makaronowa Warszawska’ contained more total carotenoids and β-carotene than fruits of the ‘Pyza’, while the content of L-ascorbic acid
in fruits of both cultivars did not significantly differ. Lower air temperatures and higher amounts of precipitation in the spaghetti squash vegetation period resulted in an increase
in the β-carotene content.
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| first_indexed | 2024-03-09T00:11:39Z |
| format | Article |
| id | doaj.art-d6230f770dfc4cb7856d53ab1be270a4 |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:11:39Z |
| publishDate | 2011-03-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-d6230f770dfc4cb7856d53ab1be270a42023-12-12T09:58:56ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052011-03-01101THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.)Wanda WadasHalina Mioduszewska Carotene and ascorbic acid are the most important compounds for human nutrition that are supplied by vegetables. The content of carotene and ascorbic acid in vegetables depends on the species and the cultivar, but it is subject to changes under the influence of environmental conditions and agricultural factors. This study examined the effects of the sowing date (5, 15 and 25 May) on the content of carotenoids and L-ascorbic acid in the fruits of two cultivars of spaghetti squash (‘Makaronowa Warszawska’ and ‘Pyza’). Fruits were harvested in the fully mature, from the beginning of September till the beginning of October. The content of total carotenoid compounds in fruit was higher for the sowing date on 5 May than for the sowing dates on 15 and 25 May, while the content of β-carotene did not significantly differ. The sowing date did not affect the content of L-ascorbic acid in fruits. Fruits of the ‘Makaronowa Warszawska’ contained more total carotenoids and β-carotene than fruits of the ‘Pyza’, while the content of L-ascorbic acid in fruits of both cultivars did not significantly differ. Lower air temperatures and higher amounts of precipitation in the spaghetti squash vegetation period resulted in an increase in the β-carotene content. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3174spaghetti squashsowing datecultivarchemical composition |
| spellingShingle | Wanda Wadas Halina Mioduszewska THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) Acta Scientiarum Polonorum: Hortorum Cultus spaghetti squash sowing date cultivar chemical composition |
| title | THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) |
| title_full | THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) |
| title_fullStr | THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) |
| title_full_unstemmed | THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) |
| title_short | THE EFFECT OF THE SOWING DATE ON THE CONTENT OF CAROTENOIDS AND L-ASCORBIC ACID IN SPAGHETTI SQUASH (Cucurbita pepo L.) |
| title_sort | effect of the sowing date on the content of carotenoids and l ascorbic acid in spaghetti squash cucurbita pepo l |
| topic | spaghetti squash sowing date cultivar chemical composition |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3174 |
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