• 한국식생활문화학회지
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• 제23권6호
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• 한국약용작물학회지
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• 제9권4호
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• pp.280-283
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• 2001

민간약으로 사용되는 당호박의 물 추출물에 대하여 실험한 결과 500mg/kg 투여군에서 carrageenan에 의한 부종에 대하여는 42.1%의 억제효과를 보였고, 고지방 식이에 의해 상승된 혈중 cholesterol과 triglyceride의 함량을 각각 20.1%와 35.3% 감소시킨 반면 HDL-cholesterol의 함량을 43.1% 증가시킴으로 고지혈증에 대하여 유의성 있는 억제효과를 나타내어 당호박의 부종 및 고지혈증의 치료에 대한 약용가치는 충분하다고 사료된다.

• Mycobiology
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• 제43권4호
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• pp.384-391
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• 2015

In the course of survey of endophytic fungi from Bangladesh pumpkin seeds in 2011~2012, two strains (CNU111042 and CNU111043) with similar colony characteristics were isolated and characterized by their morphology and by molecular phylogenetic analysis of the internal transcribed spacer, glyceraldehydes-3-phosphate dehydrogenase (gpd), and Alternaria allergen a1 (Alt a1) sequences. Phylogenetic analysis of all three sequences and their combined dataset revealed that the fungus formed a subclade within the A. alternata clade, matching A. burnsii and showing differences with its other closely related Alternaria species, such as A. longipes, A. tomato, and A. tomaticola. Long ellipsoid, obclavate or ovoid beakless conidia, shorter and thinner conidial size ($16{\sim}60[90]{\times}6.5{\sim}14[{\sim}16]{\mu}m$) distinguish this fungus from other related species. These isolates showed more transverse septation (2~11) and less longitudinal septation (0~3) than did other related species. Moreover, the isolate did not produce any diffusible pigment on media. Therefore, our results reveal that the newly recorded fungus from a new host, Cucurbita maxima, is Alternaria burnsii Uppal, Patel & Kamat.

• KSBB Journal
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• 제24권2호
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• pp.149-155
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• 2009

김치유래 유산균 단호박 발효음료의 개발을 위해 김치에서 유산균 19종을 분리하였다. 이후 진행된 인공 위액 및 인공 담즙산 실험에서 살아남은 유산균 1종을 선별하였고 이를 C332라 명명하였다. 이 C332는 앞으로 진행되는 모든 실험에서 종균으로 사용하였다. C332는 인공 위액에서 1.66 ${\times}$ $10^5$ CFU/m${\ell}$, 담즙산에서 1.49 ${\times}$ $10^6$ CFU/m${\ell}$ 만큼의 생균수를 측정하였다. C332를 단호박 배지에서 호기적과 혐기적으로 배양한 결과 광밀도, pH에서 큰 차이를 발견하지 못하여 통성혐기성 미생물임을 확인하였고, E.coli에 대한 항균활성 측정결과 14 mm의 클리어존이 생겨나 E.coli에 대한 항균활성을 확인하였다. 발효가 끝난 단호박 배지는 pH가 3.8까지 떨어졌으며, 산도는 1.41%이다. 16s rRNA full sequencing을 통해 C332는 Lactobacillus plantarum으로 동정되었다. 이후 관능검사를 통해 발효 시간별, 농도별로 발효음료가 유의수준 5%로 유의성이 있음을 검증하였다. 저장성평가를 통해 12일간의 저장기간 중 약간의 산도증가 경향과, 약간의 pH 저하경향을 확인하였고, 우리나라 호상요구르트의 유산균 기준치 (1.0 ${\times}$ $10^8$ CFU/m${\ell}$)를 상회하는 생균수 (발효 후 경과 12일 1.15 ${\times}$ $10^8$ CFU/m${\ell}$)를 확인하여 저장성이 우수한 것으로 나타났다.

• Journal of Crop Science and Biotechnology
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• 제11권3호
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• pp.187-192
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• 2008

The effects of some coumarins(coumarin, 7-hydroxycoumarin, scopoletin and esculetin) were investigated on pumpkin(Cucurbita maxima Duch.) seedlings and on pumpkin glutathione S-transferases(GSTs). Coumarin and esculetin suppressed the growth of seedlings, especially the elongation of roots as well as hypocotyls. Among the compounds tested, only esculetin inhibited the activity of a particular pumpkin GST by 50%, CmGSTU3 toward 1-chloro-2, 4- dinitrobenzene(CDNB) and at a concentration of 22 ${\mu}M$. Both ethylacetae(EtOAc) and water fractions in pumpkin seedlings and different organs of one-month-old pumpkin plants contained esculetin or similar hydrophobic fluorescent substances as well as hydrophilic substances, which showed different degrees of inhibitory effects on CmGSTU3 activity.

• 한국식생활문화학회지
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• 제27권1호
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 생명과학회지
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• 제13권5호
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• pp.590-595
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• 2003

The objective of this study was to assess of genetic variation within and between pumpkin species including Cucurbita maxima, C. moschata, C. pepo and C. maxima${\times}$C. moschata using RAPD markers. The 16 primers showed the amplification of 136 scorable fragments ranging from about 100 bp to 2300 bp. A total of 94 DNA fragments were polymorphic with an average 5.9 polymorphic bands per primer. A species $(C. maxima\timesC. moschata)$ has the highest number of polymorphic loci. Based on obtained data, UPGMA cluster analysis was conducted. Twenty pumpkin cultivars were classified into three large categories and identified genetic distance of cluster ranging from 0.38 and 1.00. Clustering was in accordance with the division of Curcurbitaceae into four species, C. maxima, C. moschata, C. pepo and C. $C. maxima\timesC. moschata$. Therefore, RAPD method may be essential tool for enabling discrimination of pumpkin cultivars.

• 한국작물학회지
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• 제55권1호
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• pp.47-57
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• 2010

More than 2,500 accessions of squash germplasm are preserved in the National Agrobidiversity Center of RDA, Korea. We investigated the ecological and morphological characteristics on 100 accessions of the squash germplasms with a low viability. Two typical types of oriental squash (Cucurbita moschata) and western squash (Cucurbita maxima) are possessed 89 and 11 accessions, respectively. The origin of 100 accessions was divided into three groups, group I (Korea landraces with 81 accessions), group II (Nepal with 15 accessions) and group III (Russia, Uzbekistan, Laos, and Mexico with each one accession). Seventy eight accessions germinated at $27^{\circ}C$ in growth chamber. Days to first flowering of the female and male flower ranged from 32 days to 67 days and 24 days to 55 days after planting, respectively. Vine length showed the largest variation ranging from 357.8 cm to 1,465 cm, also the average length of ten stem node range has a variable ranges from 92 cm to 217.5 cm. All regenerated squash accessions have an only collided tendril and have three to seven lateral shoots. The flattened globe-shaped squash is the most predominant and exhibited ordinarily round shaped, ball shaped, long oblong-shaped, elongated shape, and pear shape. The average weight of fruit ranged from 1.33 kg to 7.95 kg. Sugar contents showed 5.4~12.6 $Brix^{\circ}$ without ripening period.

• 한국식물생명공학회:학술대회논문집
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• 한국식물생명공학회 2002년도 춘계학술대회
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• pp.175-175
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• 2002

• 한국식품저장유통학회지
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• 제8권1호
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• pp.74-78
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• 2001

밤호박를 이용한 가공식품을 개발하여 안정적인 내수기반을 마련하고자 밤호박과 몇가지 부재료를 이용하여 즉석죽을 제조한 결과는 다음과 같다. 밤호박 즉석죽은 증숙 밤호박 78.4%, 가열 옥수수 9.2%, 볶은 양파 4,6%, 삶은 통팥 6.9%, 설탕 0.6%, 소금 0.3% 비율로 배합했을 때 제품의 관능적 품질이 양호하였다. 즉석식품으로서 저장성을 확보하기 위해 12$0^{\circ}C$에서 20~60분간 열처리한 결과 제품의 색도는 낮아졌으나 산도와 점도는 증가하는 경향이었다. 제품의 열처리 효과를 검토하기 위해 37$^{\circ}C$에서 5일간 저장한 후 제품의 기호도를 조사하였을 때 12$0^{\circ}C$에서 30~40분 처리가 양호한 결과를 나타내었다.