The experiment was carried out in 1999-2001 at the University of Agriculture in Krakow (Poland) to study the capacity of nine crops (red beet, field pumpkin, chicory, bean, barley, white cabbage, maize, alfalfa, and parsnip) to remove cadmium (Cd), lead (Pb) and zinc (Zn) from different soil horizons (0-20, 20-40, 40-60 cm). The content of exchangeable Cd, Pb, and Zn decreased along with the de...

Cucurbita pepo (squash, pumpkin, gourd), a worldwide-cultivated vegetable of American origin, is extremely variable in fruit characteristics. However, the information associated with genes and genetic markers for pumpkin is very limited. In order to identify new genes and to develop genetic markers, we performed a transcriptome analysis (RNA-Seq) of two contrasting pumpkin cultivars. Leaves and...

The design of a pumpkin thrower was assigned to three Mechanical Engineering Technology students as a project for senior level "ETME 475 Mechanical Systems Design" course. As a first step, each student worked on their own pumpkin thrower. During the final phase, students worked on the design and manufacturing of the different parts of the project. During the early Fall semester one student, wit...

Benign prostatic hyperplasia (BPH) is a common disease in elderly men. Although it is a nonmalignant disease, it can have a significant impact on the quality of life of elderly men. The pumpkin seed is claimed to be useful in the management of BPH. This investigation analysed the chemical composition of pumpkin seeds and examined its effect on citral-induced hyperplasia of the prostate in Wista...

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat conten...

BACKGROUND Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, micr...

Currently there are no efficient stable transformation methods for pumpkin. In this work we report an efficient genetic transient transformation method of whole pumpkin (Cucurbita maxima cv. Big Max, a dicot) plants in the cotyledonary stage via direct inoculation of Agrobacterium tumefaciens and A. rhizogenes. A vector harboring a uidA-GFP translational fusion and the Cauliflower mosaic virus ...

The objective of this study was to develop a cereal-pulse complementary food fortified with different concentrations of pumpkin powder (Cucurbita moschata), and to analyse its sensory and physic-chemical parameters. Fresh pumpkins(Cucurbita moschata) were procured from the market and dehydrated and powdered in the laboratory. Sorghum (Sorghum vulgare) and whole green gram (Vigna radiate) were g...