Experimental hybrid cabotia pumpkin physical-chemical and technological quality

The objective of the work was to evaluate and compare the physicochemical characteristics of an experimental cabotiá hybrid with the commercial hybrid Tetsukabuto. The genotypes were divided according to mass (kg), and were evaluated for quality. The color parameters evaluated showed no significant difference, although visually the hybrid was different from the commercial variety. It was possible to conclude that the size of the fruits does not influence the concentration of the compounds, and also, an inferiority of HC05 was observed with respect to the relevant quality characteristics in pumpkins, such as soluble solids content, carotenoids and vitamin C.