CHANGES IN NUTRITIONAL QUALITY OF ZUCCHINI (Cucurbita pepo L.) VEGETABLES DURING THE MATURITY

Activity of b-Galactosidase and Polygalacturonase in Zucchini Squash (Cucurbita pepo L.) Stored at Low Temperatures

René Renato Balandrán-Quintana1, Ana María Mendoza-Wilson2, Irasema Vargas-Arispuro2 and Miguel Angel Martínez-Téllez2* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Ciudad Universitaria s/n, A.P. 1542-C Chihuahua, Chihuahua, México Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Km 0.6, Carretera a La Vi...

Draft of Zucchini (Cucurbita pepo L.) Proteome: A Resource for Genetic and Genomic Studies

effect of pretreatments of blanching & microwave on quality characteristics of zucchini slices (cucurbita pepo. l)

in this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of zucchini slices (cucurbita pepo. l) during deep fat frying process were investigated. the samples were pretreated by blanching (97 ºc for 5 min) and microwave (900 w for 2min) methods before frying process. frying experiments were carried ou...

Analysis of viral (zucchini yellow mosaic virus) genetic diversity during systemic movement through a Cucurbita pepo vine.

Determining the extent and structure of intra-host genetic diversity and the magnitude and impact of population bottlenecks is central to understanding the mechanisms of viral evolution. To determine the nature of viral evolution following systemic movement through a plant, we performed deep sequencing of 23 leaves that grew sequentially along a single Cucurbita pepo vine that was infected with...

INTERACTION BETWEEN METHYL ESTER OF JASMONIC ACID AND BENZYLADENINE DURING THE GROWTH OF EXCISED GREENING COTYLEDONS OF Cucurbita pepo L. (zucchini)

Treatment of excised marrow cotyledons (Cucurbita pepo L. (zucchini) growing under photoperiod with methyl ester of jasmonic acid (MeJA) resulted in a decrease of their fresh weight. This effect did not depend on the exogenously applied MeJA concentrations. Furthermore, in vivo labelling experiments showed an inhibition of the total protein synthesis. On the other hand, specific quantitative ch...