title: Characteristics of organic acids in the fruit of different pumpkin species.
abstract: The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3 months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species.
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland. Electronic address: agnieszka.nawirska@up.wroc.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Nawirska-Olszańska
authors.forename: Anita
authors.initials: A
authors.lastname: Biesiada
authors.forename: Anna
authors.initials: A
authors.lastname: Sokół-Łętowska
authors.forename: Alicja Z
authors.initials: AZ
authors.lastname: Kucharska
mesh_terms: D019343:Citric Acid / Q000032:analysis*; D028464:Cucurbita / Q000737:chemistry* / Q000145:classification; D005638:Fruit / Q000737:chemistry*; D005650:Fumarates / Q000032:analysis*; D008293:Malates / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*
chemical_list: D005650:Fumarates; D008293:Malates; D010936:Plant Extracts; D019343:Citric Acid; C030298:malic acid; C032005:fumaric acid
keywords: Citric acid; Fumaric acid; Malic acid; Organic acid; Pumpkin cultivars