Abstract
Pumpkins (variety; Kogiku) were stored at room temperature and 5°C for 1 or 2 months and changes in the carbohydrate contents of the pumpkin and properties of starch granules prepared from the pumpkin during preservation were examined. 1) The starch contents of pumpkin decreased and soluble sugar contents increased inversely by preservation. The decrease in starch contents and increase in soluble sugar contents tended to be higher at room temperature than at 5°C. 2) The amylose contents of pumpkin starches, determined by amperometric titration and enzymatic and chromatographic methods, increased by preservation at room temperature and 5°C. 3) The starch granules of pumpkin during preservation suffered enzymatic attack, after which the susceptibility of starch granules prepared from stored pumpkin to hog pancreatin was higher than that before preservation.
