New Zealand Journal of Crop and Horticultural Science abstracts
Cultivar differences in New Zealand “Kabocha” (buttercup squash, Cucurbita maxima)
R. Cumarasamy
V. Corrigan
P. Hurst
M. Bendall
New Zealand Institute for Crop & Food
Research Limited
Food Industry Science Centre
Private Bag 11 600
Palmerston North, New Zealand
email: cumarasamys@crop.cri.nz
Abstract This research investigates the sensory and compositional differences of six cultivars of buttercup squash (Cucurbita maxima)-‘Ajihei’,
‘Delica’, ‘Emiguri’, ‘Kofuki’, ‘Miyako’, and ‘T133’-using a combination of
sensory analysis and physical measurements of viscosity and colour (Minolta
Chromameter (CR 200) recording L*, a*, b* values) and biochemical measurements
of glucose, fructose, maltose, sucrose, starch, and dry matter (DM) content.
The results obtained clearly indicate significant differences in all sensory
attributes except for sweetness, nutty flavour, and fibres. Similarly all
physical properties and chemical measurements except for starch content are
significantly different. A principal component analysis of the sensory data
shows that the textural attributes are the main source of cultivar differences
for these cultivars. DM and starch content are significantly correlated with
the principal sensory dimension indicating its importance in influencing
most of the sensory properties. The lack of correlation of sugars, and the
significant correlation of textural properties with perceived sweetness suggests
the influence of squash texture and cell wall properties modifying the perception
of sweetness and flavour. Overall ‘Emiguri’ and ‘Delica’ are the most similar
squash cultivars. ‘Kofuki’, the most dry and crumbly cultivar, is different
from these two cultivars.
Keywords buttercup squash; Cucurbita maxima; Kabocha, sensory; sugars; starch; dry matter; colour; viscosity; texture; flavour; sweetness
H01054 Received 24 November 2001; accepted 21 June 2002; published 25 September 2002
New Zealand Journal of Crop and Horticultural Science, 2002, Vol. 30: 197-208
0014-0671/02/3003-0197 $7.00 © The Royal Society of New Zealand 2002
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