Effect of storage and ripening on peroxidase enzyme, some nutritional and antinutritional factors present in the pulp and seeds of pumpkin (Cucurbita maxima).

摘要

The biochemical effects of storage and ripening on pumpkin pulp and seeds were studied with respect to peroxidase enzyme and various nutritional and antinutritional factors. Storage and ripening increased peroxidase enzyme activity, free amino acidsand total sugars but decreased protein content.