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Dec.

2007

Journal of Northeast Agricultural University

Vol. 14No. 4294-296

Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness
NI Shujun1, 2, JIANG Xinmei1, LIU Shouwei1, and YU Xihong1*
1

College of Horticulture, Northeast Agricultural University, Harbin 150030, China College of Horticulture, Heilongjiang Agricultural Academy of Sciences, Harbin 150030, China

AbstractThis experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at rst and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest. Key wordspumpkin, pruning ways, fruit ripeness, sugar-decreasing matters CLC number: S642.1 Document code: A Article ID: 1006-8104(2007)-04-0294-03

acquire the moving changing rule and supply the basis

Introduction
Some of the pharmacology components in pumpkin have a certain preventive and therapeutic action[1], and the pumpkin amylose has the potential actions on prevention and treatment of diabetes complications , in addition, the pectin can stay the absorption of sugar and lipide, and has the accessorial action on controlling the increasing of blood sugar . Chromium exists in the nature with Cr and Cr format. The Cr is the carcinogen , but the Cr is glucose tolerance factor, and is the effective ingredient to cure diabetes
[3, 5-6] [4] 3+ 3+ 6+ 6+ [3] [2]

of pumpkin manufacture and product exploitation.

Materials and Methods


The material of pumpkin was Longyuanlixiang, offered by Horticulture College of Heilongjiang Agricultural Academy of Sciences. This experiment, based the study of 2004 and 2005, began in March 2006 in Facility Centre of Northeast Agricultural University. Sowing was on 25th March in greenhouse and was planted on 5th May in field. This experiment used different pruning ways with one branch, two branches and three branches, which was designed by randomized areas and had 3 repeats. Every area was 10 m2 with 12 plants of pumpkins, in addition, the individual plant and row spacing were 64 cm130 cm. Plants were grown by terra climb form.

The different pruning ways with one branch, two branches and three branches have important significance to the quality of pumpkin. This experiment researched the contents of pectin, pentose and chromium during the ripeness by different pruning ways to

Received 26 April 2007 Supported by Heilongjiang Province Natural Science Foundation (C2004-24) NI Shujun (1965-), male, Master, researcher, engaged in the research of vegetable planting physiology. *To whom correspondence should be addressed. E-mail: yxh100@sohu.com E-mail: xuebaoenglish@neau.edu.cn

NI Shujun et al. Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness

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The pruning with one branch retained the main branch while all the lateral branches were excisesed, and top removed with 10 functional leaves remained after sitting fruit. The pruning with two branchs retained the main branch with 20 functional leaves and one lateral branch with 10 functional leaves while other lateral branches were excisesed. The pruning with three branches retained the main branch with 20 functional leaves and two lateral branches with 10 functional leaves separately while other lateral branches were excisesed. Under three pruning ways treatments, fruit growed in main branch with one fruit in every plant. After owering, we hung scutcheons in the plants and carried through manpower pollination. Opportunity sampled after pollination for 20, 25, 30, 35 and 40 d and determined the contents of pectin, pentose and chromium. The contents of pectin were determined by carbazole spectrophotometry method , the contents of pentose were determined by phenol-sulphuric acid spectrophotometry method , the contents of chromium were determined by GFAAS method .
[4] [6] [3]

under one branch treatment and two branches treatment and reached the high apex after pollinated for 30 d, then decreased significantly with the fruit ripeness. Under three branches treatment, the pectin contents changed and decreased gently, and reached the high apex after pollinated for 35 d. In addition, the pectin contents under treatment of two branches were bigger than treatment of one branch while treatment of three branches was the lowest at each sampling time. Effects of different pruning ways on the pentose contents during the ripeness of pumpkin The results showed that the trend of pentose contents during the ripeness under three kinds of prunings were the same, and the pentose contents under one branch treatment and two branches treatment all increased gently after pollinated for 20 d, and decreased rapidly after pollinated for 30 d, in addition, the increasing speed of pentose contents became gentle after pollinated for 35 d. The pentose contents under two branches treatment were a little higher than that of the one branch. Moreover, the pentose contents under three branches changed gently and were lower than other two kinds of prunings (Fig. 2).

Results and Analysis


Effects of different pruning ways on the pectin contents during the ripeness of pumpkin The results showed that pectin contents of pumpkin fruits all increased at rst and then dropped during the ripeness under three pruning treatments (Fig. 1).
12 Pectin content (mg g-1 FW) 10 8 6 4 2 0 20 25 30 35 40 Days after pollination (d) Fig. 1Changes of pectins contents of pumpkin fruits during the ripeness after pruning of different ways One branch Two branches Three branches

0.4 Pectin content (% FW) 0.3 0.2 0.1 0 20

One branch Two branches Three branches

25

30

35

40

Days of pollination (d) Fig. 2Changes of pentoses contents of pumpkin fruits during the ripeness after pruning of different ways

Effects of different pruning method on the chromium contents during the ripeness of pumpkin The results showed that the chromium contents during the ripeness under three kinds of prunings all increased, and the increase extent of chromium contents under
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However, the pectin contents increased signicantly

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Journal of Northeast Agricultural University

Vol. 14No. 42007

two branches treatment was the biggest, the chromium contents under three branches increased gently. Moreover, the order of chromium contents was the pruning treatment with two branches, then the pruning treatment with one branch, then the pruning treatment with three branches (Fig. 3).
0.012 Cr3+ content (mg g-1 FW) 0.010 0.008 0.006 0.004 0.002 0 20 25 30 35 40 Days of pollination (d) Fig. 3Changes of chromiums contents of pumpkin fruits during the ripeness after pruning of different ways One branch Two branches Three branches

tents of pectin, pentose and chromium under pruning ways with two branches were the greatest at each sampling stage, and then were treatment of pruning way with one branch, the contents of pruning ways three branches didnt changed obviously which were the lowest. It maybe because that the pruning ways with two branches were reasonable, the ventilation and penetrating illumination under pruning ways with two branches were well, the plants also grew better as well as the formation of assimilation substance. References
1 Ye S Y, Guo Q. Summarization of study on extraction and separation or pumpkin polysaccharide and its pharmacological actions [J]. Tianjin Pharmacy, 2003, 15(2): 58-60. 2 Xiong X M, Shi Y, Kang M, et al. Study on extraction and separation of effective composition of pumpkin polysaccharide and its glucatonic effect [J]. Chinese Traditional Patent Medicine, 2000,

Discussion
The pectin contents of pumpkin during the ripeness by three kinds of prunings all increased at rst and then dropped, this result was the same to the research on the dynamic change of the total pectin during the growth in different pumpkin varieties . The reason may be that the pectin contents was correlated with fruit ripeness which were decomposed when pumpkin fruits went to a certainty growing stage. In this study, we could see that the pumpkin fruit became hard with the growth of fruit from setting as well as the fruit density became big, and the pulp of pumpkin became soft after pollinated about 30 d (pruning treatment with one branch and two branches) or 35 d (pruning treatment with three branches). The contents sugar-decreasing matters changed with different pruning ways. The study showed that the con[3]

22(8): 6-8. 3 Zhang X J, Liu Y S, Yao W, et al. Dynamic changes of pectin substance in different pumpkin varieties during the development of fruits [J]. Scientia Agriculture Sinica, 2002, 35(9): 1154-1158. 4 Cheng Y A, Gao S B, Wang F, et al. Study on the contents of chromium and its chemical conguration in pumpkin [J]. Journal of Northwest Sci-Tech University of Agriculture and Forestry, 2004, 32: 91-93. 5 Yin J M, Wang W Y. Clinical study of Cr3+ on prevention of secondclass melliturid [J]. Chinese Journal of Prevention and Control of Chronic Non-communicable Diseases, 2000, 25(1): 40-41. 6 Zhao X H, Li X. The curing effect of articial ber complex with Cr 3+ on non-insulin dependent diabetes mellitus rats [J]. Acta Nutrimenta Sinica, 2000, 22(4): 312-317. 7 Yu Y Y, Cao S W, Wang X F, et al. Determination of H-point standard addition spectrohotometric method on the hexose and pentose of prandial fiber [J]. Science and Technology of Food Industry, 2000, 21(4): 62-66.

E-mail: xuebaoenglish@neau.edu.cn