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Cucurbita pepo (Pumpkin): In Vitro Production of Ascorbate Oxidase

  • M. Esaka
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 21)

Abstract

Pumpkins (Cucurbita spp.), which belong to the family Cucurbitaceae, were originally found in Central and South America, and have long been cultivated throughout the world. The fruits, which contain a large amount of starch, proteins, free amino acids, and vitamins A, B, and C, have popularly been used as a vegetable, for pies, and for livestock feed. In Japan, the custom prevails of eating pumpkin fruits in the winter solstice, as they are thought to prevent a cold or palsy. The young vines and leafstalks have also been eaten as a vegetable. Dried ripe seeds (Cucurbitae semen) of cultivated varieties of Cucurbita pepo contain fixed oil, myosin, vitellin, and sugar, and have been used as food. Furthermore, the dried seeds have been used as a teniacide, since they contain resin (peporesin).

Keywords

Diamine Oxidase Ascorbate Oxidase Cucurbita Pepo Ascorbic Acid Oxidase Barley Aleurone Layer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1993

Authors and Affiliations

  • M. Esaka
    • 1
  1. 1.Faculty of Applied Biological SciencesHiroshima UniversityKagamiyama, Higashi-Hiroshima 724Japan

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