Present day scientists are paying more attention towards developing new value-added products from underutilized crops for economic growth in agriculture system. Therefore, present experiment was undertaken to explicate the nutritional potential of pumpkin (Cucurbita moschata) at different stage of maturity until it is fully mature and ripe. Variation in different physico-biochemical properties, for example moisture content, sugars, titratable acidity (TA), crude proteins, crude fat, β-carotene, ascorbic acid, pectin and fibre in flesh, peel and seeds of fruit provides the better understanding for its utilization in preparation of various products. The firmness of pumpkin increased from 4.94 lbs/inch2 at 15 DAA (Days after antesis) to 22.50 lbs/inch2 at ripe stage during maturity. β-carotene content of flesh increased from 1.34 to13.30 mg/100g and 26.26 while quantity ascorbic acid in flesh of fruit declined from 26.46 to 13.16 mg/100 g at 15 DAA to ripe stage. In seeds crude fat increased from 5.43 to 50.24% and protein increase was found to be from 4.10 to 19.56%. Pectin content (as calcium pectate) of flesh and peel increased from 0.56 to 1.89 and 0.78 to 2.15%, respectively from 15 DAA to 45 DAA and at later stage it decreased. The knowledge about physico-chemical quality of pumpkin at different stage of maturity would help in selecting right stage of fruit maturity for its utilization in acceptable manner.

中文翻译：

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南瓜(Cucurbita moschata)不同成熟期物理特性及营养成分比较研究

如今，科学家们更加关注从未充分利用的作物中开发新的增值产品，以促进农业系统的经济增长。因此，本实验旨在阐明南瓜 (Cucurbita moschata) 在不同成熟阶段直至完全成熟的营养潜力。不同物理生化特性的变化，例如水果的果肉、果皮和种子中的水分含量、糖分、可滴定酸度 (TA)、粗蛋白、粗脂肪、β-胡萝卜素、抗坏血酸、果胶和纤维，可以更好地了解它在制备各种产品中的应用。南瓜的硬度从 15 DAA（前天后）的 4.94 磅/英寸 2 增加到成熟期成熟阶段的 22.50 磅/英寸 2 。果肉β-胡萝卜素含量从1.34增加到13。30 mg/100g 和 26.26 而果肉中抗坏血酸的含量在 15 DAA 至成熟期从 26.46 下降到 13.16 mg/100 g。在种子中，粗脂肪从 5.43% 增加到 50.24%，蛋白质从 4.10% 增加到 19.56%。果肉和果皮的果胶含量（以果胶酸钙计）分别从 0.56 增加到 1.89 和 0.78 到 2.15%，从 15 DAA 增加到 45 DAA，后期有所下降。了解南瓜在不同成熟期的理化品质有助于选择合适的果实成熟期以可接受的方式利用。果肉和果皮的果胶含量（以果胶酸钙计）从 15 DAA 增加到 45 DAA，分别从 0.56 增加到 1.89 和 0.78 增加到 2.15%，并在后期下降。了解南瓜在不同成熟期的理化品质有助于选择合适的果实成熟期以可接受的方式利用。果肉和果皮的果胶含量（以果胶酸钙计）从 15 DAA 增加到 45 DAA，分别从 0.56 增加到 1.89 和 0.78 增加到 2.15%，并在后期下降。了解南瓜在不同成熟期的理化品质有助于选择合适的果实成熟期以可接受的方式利用。