Nutrition-sensitive breeding of Cucurbita plants

NutSens_PumpBreed

Cucurbita plants

The genus Cucurbita belongs to the Cucurbitaceae family and comprises at least nineteen species. Three of these species—Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata—are of significant economic importance in agriculture. The fruits of these species come in various varieties and forms, commonly referred to as pumpkins, squashes, or gourds, with “pumpkin” being the most widely used term.

Originating from Americas, Cucurbita plants are now found in many warmer regions worldwide. These are robust annual vines, typically growing in an eastward direction. They often do not branch or branch weakly, with vines reaching lengths of up to 10 meters. The leaves are typically large, with long stems, and more or less toothed. Both male and female flowers are found on the same plant. The flowers are large and bright yellow in color. Typically, there are more male flowers, and they begin to bloom several days before the female flowers. Pollination is most effectively carried out by bees.

Pumpkin fruits vary widely in size, shape, color, and texture, depending on the cultivar. They can range from a few hundred grams to over 500 kg in weight. The shapes include round, flattened, elongated, heart-shaped, pear-shaped, and even those with a “turban” or resembling an acorn. The surface may be smooth, rough, or textured with “warts” or “cork.” In terms of color, pumpkins can be white, gray, cream, yellow, orange, red, green, or brown, with some exhibiting two- or multi-colored patterns. Different types of pumpkins are typically grown in specific geographical regions, with each area favoring particular varieties.

Pumpkin is cultivated primarily for its fruit, which serves as both food and animal feed. In all three agriculturally significant Cucurbita species, both the seeds and the flesh of the fruit are edible. However, due to variations in nutritional composition, organoleptic qualities, yield, and the structure of the fruit’s individual parts, certain cultivars are primarily grown for their seeds, while others are valued for their flesh.

In the case of Cucurbita pepo, the seeds are primarily used in oil pumpkins, while the flesh is used in vegetable marrows, zucchinis, and pattypan squashes. The seeds of oil pumpkins are either consumed as a snack or pressed for oil, and can be found with or without their hulls. The remaining part of the fruit, once the seeds have been extracted, can be used as animal feed or, if harvested in the field, can be plowed back into the soil like any other crop residue, thus enhancing the nutrient content and health of the soil. Unlike Cucurbita pepo, all varieties of pumpkin (Cucurbita maxima) and butternut squash (Cucurbita moschata) are almost exclusively grown for their flesh. This fruit flesh can be consumed raw, roasted, oven-baked, stewed, or boiled, and can be enjoyed as a main dish or as an addition to enhance the taste and texture of other dishes. It is used in both savory and sweet recipes, including cakes, pies, and various desserts. Additionally, pumpkin flesh is a common ingredient in industrially produced foods such as juices, jams, baby porridges, ice cream, and puddings. More recently, it has been used in snacks, bread, specialty flours, and for food fortification. It also has applications in the cosmetic and pharmaceutical industries. Pumpkin and butternut squash seeds are rarely utilized, primarily because they are smaller in size and number, and are more difficult to separate from their hulls.

Despite the wide variety in fruit size, shape, and skin color, pumpkin flesh is typically orange, and less often yellowish. This color comes from natural carotenoid pigments, which are key contributors to the nutritional quality of the fruit. The most abundant carotenoids in pumpkins are β-carotene, responsible for the orange color, and lutein, which imparts a yellowish hue. The composition and content of carotenoids are influenced by both the genetic makeup of the plant and the agro-ecological conditions in which it is grown. Consuming foods rich in carotenoids can boost immunity and reduce the risk of degenerative diseases. These biomolecules also protect the skin from the harmful effects of UV rays and possess anti-inflammatory properties. In addition to carotenoids, the nutritional quality and organoleptic properties of pumpkins are influenced by carbohydrates, amino acids, minerals, and polyphenols. Pumpkins are considered low-acid foods, with the pH value of their juice typically close to neutral, around 7.0.

Given their nutritional quality, pumpkins can be considered a functional food. Their consumption has beneficial effects on the digestive system, and allergies are exceptionally rare. For these reasons, pumpkins are particularly recommended in the diets of young children. Additionally, they are very low in calories, with approximately 25 calories per 100 grams of fresh fruit, making them an excellent choice for weight reduction diets.

Project