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Bread in Kosovo and beyond is still the most consumed food product, but the increase in consumer awareness of healthy foods has stimulated interest in the addition of various ingredients to improve its nutritional value and sensory properties. This study aimed to identify the ideal percentage of adding pumpkin flour through its influence on the rheological, nutritional, qualitative, and sensory properties of bread. Breads were produced with different amounts of pumpkin flour (control, 5%, 10%, 15%, and 25%). The results of the rheological properties with the Brabender farinograph and extensograph devices showed that the pumpkin flour pulp had an impact on the delay in dough formation, thus affecting the increase in water absorption, development time, stability, resistance, and energy of the dough. The falling number was very high for all types of bread over 350 seconds, and there were no significant differences between them (p < 0.05). The content of nutrients in the bread, such as fat, cellulose, and ash, increased along with the content of pumpkin flour, while the protein content decreased. Also, the content of iron, magnesium, potassium, and calcium increased along with pumpkin flour addition, while the content of zinc and manganese decreased. The bread with 5% pumpkin flour had the best specific volume, while the control bread and the bread with 5% pumpkin flour had better acidity. The bread with 5% pumpkin flour and control bread had better sensory properties, but even the breads with 10% pumpkin flour had good sensory properties. Therefore, using less than 10% pumpkin flour is suggested in the production of bread without compromising the quality or sensory properties of the bread. [ABSTRACT FROM AUTHOR]

The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Two different pumpkin varieties (Cucurbita pepo and Cucurbita maxima) were subjected to three different preprocessing methods (freeze‐drying, boiling, and baking). Boiling significantly increased antioxidant activity (p ≤.05), followed by baking. C. maxima had higher TDF and TPC than C. pepo, but in both pumpkin varieties, TDF did not change with heat treatment (boiling and baking), while TPC decreased. Mineral contents remained the same or decreased with heat treatment, except for Mn and Fe. In particular, the addition of C. maxima significantly affected the color parameters (L*, a*, b*) of yogurt and improved WHC (from 68.9% to 91.6%) and hardness (from 58.0 to 193.5 g; p ≤.05). The sensory evaluation concluded that heat‐treated (boiled and baked) samples were preferred more than freeze‐dried raw ones. In conclusion, the results revealed that adding boiled and baked pumpkins, especially the preference for C. maxima instead of C. pepo, improved the quality parameters of yogurt. [ABSTRACT FROM AUTHOR]

【Objective】The present paper aimed to clarify the effects of different degradation films on the growth of pumpkin and the characteristics of the changes in the degradation performance and mechanical properties of the films.【Method】We investigated the trends of mechanical indexes such as film elongation and breaking force values of black PE film (CK), white degradable film (T1), black degradable film (T2) and black carbon dioxide-based degradable film (T3) and their effects on the growth of pumpkin plants during the reproductive period of pumpkin through the field mulching test.【Result】With the increase of coating time, it was found that the mechanical properties of different membranes showed a decreasing trend through the mechanical properties testing and degradation degree analysis during the important fertility period, and the values of the mechanical indexes of the three degradable membranes showed the most obvious decreasing magnitude. Among them, the initial values of all mechanical indexes of T1 treated membranes were higher than those of T2 and T3, and the degradation degree was weaker than that of T2 and T3 during the reproductive period of pumpkin; the values of all mechanical characteristics of T2 and T3 were relatively similar, and the degradation degree of the membranes was of the same grade. Through correlation analysis, it was concluded that the mechanical characteristics of the degraded film were negatively correlated with the degree of degradation, and the degree of degradation increased with the decrease of the mechanical characteristic values; the SPAD value, chlorophyll a and b contents of the leaves of CK mulching treated plants were higher than those of the three degraded films, and they had stronger photosynthetic capacity, so the growth and development in the number of leaves, area and length of the vine showed better performance. Black degradation film (T2) and black carbon dioxide-based degradation film (T3) treated pumpkins had increased soluble solids and Vc contents, which had an enhancement effect on the overall quality of pumpkin, and the pumpkin yields of the two converged and were not significantly different from those of CK. 【Conclusion】 Degradation of the mechanical properties of the degradable film will accelerate the rate of degradation and affect the performance of film-assisted production, covering the black degradable film and black carbon dioxide-based degradable film can be made to improve the quality of pumpkin quality, and pumpkin yield is not significantly different from the covering of black PE film. In view of the environmentally friendly nature of degradable films in agricultural production, it is feasible to replace ordinary PE films in crop and vegetable production. [ABSTRACT FROM AUTHOR]

Frugivorous insects utilize both olfactory and visual cues to locate their host plants. Although volatiles have been extensively studied for detecting infested fruits, the role of visual cues in oviposition site selection remains mostly unknown among frugivorous insects. To investigate physiological changes in a host plant, we measured the quantum yield and reflectance of three wavelengths of light (350, 450 and 520 nm) after puncturing the surfaces of commercially grown pumpkins using insect pins during two different seasons outdoors. Quantum yields did not show significant differences between undamaged and simulated oviposition sites. Two wavelengths within the visual spectrum were similar between the two treatments. However, photon counts at 350 nm, in the ultraviolet range, were 1.76 fold higher in simulated oviposition sites than in undamaged sites, which was consistently observed across three field seasons. Considering that frugivorous insects and other phytophagous insects recognize the 350 nm wavelength for host identification and oviposition, we conclude that the disparities in ultraviolet reflectance can serve as a baseline for assessing the actual oviposition response of fruit flies. This finding contributes to the role of visual cues in the oviposition behavior of frugivorous insects and the development of a nondestructive detection method for pumpkin fruit flies. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the chemical profile of the flesh and yield parameters of Greek pumpkin genotypes, including nine local landraces and two commercially available cultivars, focusing on valorizing the genetic pool of Cucurbita sp. with high added value products. Yield parameters (mean fruit weight and total fruit yield) recorded high variability with genotypes V8 and V2 showing the highest fruit yield. Moreover, genotype V11 was the most abundant in glucose and total sugars and scored the highest sweetness index suggesting good taste and promising marketing attributes. The highest antioxidant activity (OxHLIA assay) was assessed in the V8 genotype, while the V2 genotype showed the highest α-, β- and total tocopherols content. Oxalic acid was the main organic acid, followed by malic and citric acids, while organic acid composition varied among the tested genotypes. Moreover, the flesh extracts showed varied antimicrobial activity against several bacteria and fungi, while no toxicity against non-tumor cells was recorded. In conclusion, our results make evident the presence of high innate variability in terms of crop performance, chemical composition and bioactive properties not only between the different genotypes but also at the intra-populational level. This finding is of high importance for the valorization of the local genetic pool of Cucurbita species through the selection of elite genotypes with high yield and quality of fruit, contributing to the conservation of valuable genetic material and limitation of the risk of genetic erosion due to neglect of local landraces. [ABSTRACT FROM AUTHOR]

Soil macro- and micronutrient nutrient availability and their uptake by plants are critically reliant upon an active presence of the soil microbiome. This study investigated the effect of two locally sourced bio-inocula, local effective microorganisms (LEMs) and false-local effective microorganisms (F-LEMs), on plant available nitrogen (N) and phosphorus (P), and the uptake of calcium (Ca), magnesium (Mg), potassium (K), and zinc (Zn) content in edamame (Glycine max. L.) and pumpkin (Cucurbita maxima) grown in a randomized complete block design with four reps, summer 2017 and 2018, respectively. LEM plots showed greater plant-available N during the first week (edamame season) and fourth week (pumpkin season) after treatment applications. During the pumpkin season, post-treatment plant-available P was greater in both summers in LEM plots. Edamame bean had 19%, 3%, 5%, and 16% greater Ca, Mg, K, and Zn content in LEM plots compared to the Control, respectively. The concentration of K in pumpkin pulp at harvest was 31% higher in LEMs than in F-LEMs, while Mg concentration was 42% higher. Pumpkin pulp and seeds also had 27% and 34% greater Ca and Zn concentrations compared to the Control. Our study suggests that LEMs were effective in solubilizing macro- and micronutrients, which led to increased plant uptake. [ABSTRACT FROM AUTHOR]

This article explores the history and cultural significance of pumpkin scones in Queensland, Australia. It discusses the origins of pumpkins and their cultivation, with a focus on the iconic Queensland Blue pumpkin. The text also provides information about the evolution of pumpkin scone recipes and their inclusion in cookbooks. Additionally, the article highlights the significance of pumpkin scones in the life of Lady Flo Bjelke-Petersen, the wife of former Queensland Premier Joh Bjelke-Petersen, and how her pumpkin scones became famous for their role in hospitality and diplomacy. The continued popularity of pumpkin scones in Queensland and their connection to the Bjelke-Petersen family's farm is also mentioned. [Extracted from the article]

Background and Aim: The lack of micronutrients, including iron and zinc, are one of the major concerns of today that can negatively affect sports performance. Therefore, the purpose of this research is to investigate the effect of aerobic exercise and supplementation with pumpkin seed oil and white pea extract on the gene expression levels of MT-1, MT-2, and cGPDH in the liver tissue of male rats. Methods: In this experimental research, 36 male Wistar rats with a weight range of 130 to 150 g were randomly divided into six groups: saline control, saline training, pumpkin seed oil control, training + pumpkin seed oil, Control pea, and training + pea. The training groups participated in the aerobic training with an intensity of 25 m/min, 5 days a week, for total time of 6 weeks. Twenty-four hours after the last training session, the liver tissue of rats was extracted and kept at -80 °C for the subsequent measurement changes of MT-1, MT-2, and cGPDH genes gene expression levels through real-time PCR method as well as zinc and Iron levels through ICPEOS technique in the liver tissue. Statistical analysis of data was done with SPSS software and one-way analysis of variance and Tukey's post hoc test. Results: Six weeks of training + pumpkin seed oil supplementation significantly increased gene expression of MT-1, MT-2, as well as zinc and iron levels in liver tissue in comparison to the control group (P≤0.05). Also, the amount of liver zinc and iron in the training group + pumpkin oil was significantly higher compared to the training group + pea group (P≤0.05). On the other hand, there was no difference in the expression level of the GPDH gene in liver tissue among the groups (P≤0.05). Conclusion: The results of the present study showed that the use of supplements containing zinc increases the amount of zinc and subsequently increases zinc transporters. However, pumpkin supplement is more effective in MT1, and MT2 gene expression compared to chickpea supplement. [ABSTRACT FROM AUTHOR]

This study was aimed at determining the mineral and anti-nutritional properties of naturally fermented millet and pumpkin leaf flour blends. The millet grains were allowed to ferment spontaneously for 24 hrs and 48 hrs and were processed into flour. Dried pumpkin leaves were blended into flour and substituted using D-optimal mixture design, which resulted in ten experimental runs. The mineral content and the anti-nutritional properties of the flour blend formulation were analysed. Duncan's multiple range test was used to evaluate the mean at p < 0.05 with SPSS version 21.0. Significant differences were observed in the mineral and anti-nutritional composition of the fermented millet and pumpkin leaf flour blends at 24 hrs and 48 hrs of fermentation time respectively. Calcium, potassium, and iron content increased significantly (p < 0.05) with increasing the amount of pumpkin leaf flour in the flour blends. The values for tannins and total phenolic composition ranged from 0.089 to 0.162% and from 0.075 to 0.120% for 24 hrs and from 0.080 to 0.141% and from 0.060 to 0.120% for 48 hrs of fermentation time respectively. Results showed that fermentation technique could be used to enrich the nutritional and bioactive potential of millet. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, Lunga di Napoli, Moscata di Provenza, and Violina rugosa) and C. maxima (Delica, Delica vanity, Hokkaido, and Mantovana) species in terms of total carotenoid content, antioxidant activity, and carotenoid profiling. The research revealed that peels and filaments were a good source of β-carotene and other non-esterified carotenoids, as well as esterified carotenoids. Considering the growing market demand for safe and healthy food products, pumpkin byproducts, having also an interesting antioxidant bioactivity, could be useful in the development of novel functional products. [ABSTRACT FROM AUTHOR]

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein. [ABSTRACT FROM AUTHOR]

Increasing insufficiency of freshwater resources is driving many countries in arid and semi-arid regions to use low-quality water for agriculture and related activities. This wastewater may have some useful as well adverse effects on various parameters. In this regard, we design an experimental setup to investigate the impact of irrigation with industrial wastewater on the Praecitrullus fistulosus (Indian baby pumpkin) plant. For this purpose, Praecitrullus fistulous was cultivated in soil irrigated with different concentrations (i.e. 25, 50, 75, 100%) of industrial wastewater, while control contain 0% of wastewater. Before the treatment, physicochemical parameters (pH, TDS, EC, etc.) of industrial wastewater were analysed. It was observed that lower concentration/s of wastewater positively affects various morphological (no. of leaves, fruits etc.) and biochemical (Total protein, Flavonoids, Sugar/s content etc.) attributes in treated plants, whereas elevated concentration may hurt these parameters. [ABSTRACT FROM AUTHOR]