Vol. 11, Special Issue 11 (2022)

Author(s):
Niraj R Pali, Dr. SR Bhople, Runzun M Modak and Bhagyshree S Rout

Abstract:
Pumpkin (Cucurbita moschata) has a significant position among vegetables due to its great output, nutritional value, superior storage capacity, prolonged availability, improved transport capabilities, and widespread cultivation in subtropical and tropical regions of the world, It is used both in matured and immature stage as a vegetable. It is also consumed as processed and stock feed. The flesh is delicious when fried, stewed, boiled or baked. Pumpkin is the natural source of β-carotene, the precursor of vitamin A. Though, pumpkin is commercially not processed for production of value added product but preparation of high value added product such as pumpkin wine can also be one of the alternatives to utilize this vegetable. Very less work had been carried out to exploit pumpkin for value addition. Advantage of maximum productivity of pumpkin and low cost productions and medicinal properties may have great scope for preparation of pumpkin wine in wine industry. Nutritional and medicinal properties of pumpkin fruit, the experiment was undertaken to conduct the research work regarding studies on wine making from different varieties of pumpkin. The wine was prepared and kept for maturation up to 6 months and the observations in respect of sensory evaluation were recorded periodically at fresh and then after one-month interval upto 6 months of maturation of pumpkin wine. From the experiment it was observed that, the treatment combination Arka Chandan variety and sugar concentration 240B (V1T1) was found superior for pumpkin wine preparation.