Colour attributes usage as easy method to evaluate starch content in fresh pumpkin

摘要

The objective of this research is to refine an easy method to evaluate starch content in fresh pumpkin (Cucurbita moschata). Analysis results show there is a relationship between colour composition attribute, L, a, b, chroma and hue angle of both fresh pumpkin and fresh pumpkin after immersion with 1% iodine solution and starch content. Laboratory tests were carried out using 15 cultivars of pumpkin with 3 replications. Results show there is a close relationship between hue angle and chroma of freshpumpkin after immersion in 1% iodine solution and starch content. We also noticed that, using a range of hue angle and chroma, starch content could be approximately distinguished into 3 ranges, low level is 0-10% starch content, medium level is 10-35% starch content and high level is starch content more than 35%. However, this easy method needs to be repeated with more samples for more confident results, due to the fact that around 20-25% of error could have occurred.