Comparison of fruit yields and carotenoids content in new winter squash hybrids.

摘要

The aim of research was comparison of new winter squash hybrids and currently grown cultivars (Bambino and Amazonka). Therefore, marketable yield, average weight of marketable fruit as well as total carotenoids and beta -carotene content in fruit flesh were measured. The experiment was conducted in Poland during 1997-99. Additionally, dry matter content of fruits was determined and rate of leakage after refreezing, as well as changes of carotenoids content due to blanching and low temperature storage. The highest yield was found for the hybrids marked 415 (523.9 kg.100 m-2) and 413 (492.5 kg.100 m-2), and cv. Bambino (499.7 kg.100 m-2). Cultivar Amazonka and the hybrid 416 produced the lowest yield (respectively 192.7 and 291.2 kg.100 m-2). The largest fruits were produced by hybrid 415 (mean 6.0 kg). Fruits of comparable size were produced by plants of Bambino (5.4 kg) and the hybrid 420 (5.7 kg). Amazonka cv. and the hybrid 416 had the smallest fruits, respectively, 1.5 and 2.7 kg. The highest carotenoids content was noted in the fruits of cv. Amazonka (13.12 mg.100 g-1 f.w.). Also fruits of the hybrid 416 had high total carotenoids content (7.39 mg.100 g-1 f.w.). The lowest total carotenoids content was found in the fruits of the hybrid 420 (3.75 mg.100 g-1 f.w.). The fruits of cv. Amazonka had the highest level of beta -carotene (5.6 mg.100 g-1 f.w.). In the fruits from other lines beta -carotene content varied from (2.49 to 3.54 mg.100 g-1 f.w.). Strong variation in carotenoids content in the fruits of the same cultivars and lines occurred in subsequent vegetation periods. Blanching process reduced carotenoids declines in the flesh of winter squash during storage of frozen fruits of squash. Total carotenoids and beta -carotene contents in the fruits of winter squash were higher in blanched than in non-blanched fruits of squash. Special attention should be paid to the hybrids 413 and 420. Defrozen fruit flesh of these lines was firm and had homogenous colour. The lowest leakage rate in stored frozen squash fruits was observed in the hybrid 413..