α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”

Foods

Fernanda Zaccari²  Giovanni Galietta¹ 

[1] Food Technology, Faculty of Agronomy, Universidad de la República, Av. Eugenio Garzón 780, CP12900 Montevideo, Uruguay; E-Mail:;Postharvest Fruits and Vegetables, Faculty of Agronomy, Universidad de la República, Av. Eugenio Garzón 780, CP12900 Montevideo, Uruguay

关键词: Cucurbita moschata;    ripening;    cooked pulp;    color;    carotenes;   

DOI  :  10.3390/foods4030477

来源: mdpi

【 摘 要 】

Winter squash “type butternut” is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality is not optimum for consumption. The objective of this study was to quantify the content of α-carotene, β-carotene, color and dry matter in the pulp of raw and microwave-cooked winter squash “type butternut” (variety CosmoF1) in three states of commercial maturity. Immature, mature, and very mature fruit, defined at the time of the harvest by the percentage of orange peel and green stalk, were evaluated. The highest concentration of carotenes (α-carotene + β-carotene) in mg.100 g⁻¹ pulp wet basis was found in very mature fruits (31.96 mg), followed by mature fruits (24.65 mg), and immature fruits (18.82 mg). Microwave cooking caused the loss of β-carotene (28.6% wet basis) and α-carotene (34.1%). Cooking promote a greater reduction of α-carotene in immature (40.3%) and mature (34.5%) fruits. The ratio of β-carotene and α-carotene content increased with commercial maturity from 0.93 for immature fruits to 1.0 for very mature fruit, with higher ratio in cooked pulp (1.04) vs. raw pulp (0.96).

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.