Comparison of Different Varieties of Pumpkin for Vinegar Production
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Abstract:
The characteristics of vinegar fermented with twenty-five different pumpkin varieties were comprehensively compared by the methods of Correlation Analysis, Grey Relational Grade Analysis and Cluster Analysis. 21 pumpkin varieties, provided by Qingdao academy of agricultural sciences, were compared with 4 commercial-available pumpkin varieties. The results indicated that the single fruit weight of pumpkin was in positive correlations with the quality traits of fruit thickness, juice yield and reducing sugar content, but in negative correlation with total sugar content. 25 pumpkin varieties were clustered into 5 groups. In GroupⅠ, X2, X10, X16, X17, X20 and X21 were closest to the ideal characteristics of high reducing sugar, total sugar, juice yield and carotene content, which showed potential for vinegar fermentation. These results provided references for the selection and breeding of fine varieties of raw materials in pumpkin-processing industry in China.
