Carbohydrate in zucchini

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Carbohydrate Content in Zucchini: An Overview

Carbohydrate Composition in Zucchini

Zucchini, a popular vegetable, is known for its nutritional benefits, particularly its carbohydrate content. The primary carbohydrates found in zucchini include glucose, fructose, sucrose, and starch. Advanced techniques such as near-infrared spectroscopy (NIRS) have been employed to predict the carbohydrate profile in zucchini. Studies have shown that principal component analysis (PCA) and partial least squares (PLS) regression can effectively differentiate between zucchini varieties based on their sweetness and carbohydrate content .

Impact of Low Temperature on Carbohydrate Levels

The carbohydrate content in zucchini is influenced by storage conditions, particularly temperature. Research indicates that storing zucchini at low temperatures (4°C) results in higher levels of total soluble carbohydrates, reducing sugars, and polyols compared to storage at room temperature (20°C). This increase in carbohydrates is associated with the fruit's physiological response to cold stress. Notably, the content of raffinose, a specific carbohydrate, increases more significantly at room temperature, suggesting its role in dehydration rather than chilling susceptibility .

Role of Putrescine in Enhancing Carbohydrate Content

Treatment with putrescine, a polyamine, has been found to enhance the carbohydrate content in zucchini during cold storage. Putrescine-treated zucchini exhibits higher levels of glucose, fructose, and raffinose compared to untreated fruit. This treatment also boosts the fruit's antioxidant response, which helps alleviate cold stress. The increase in carbohydrate content due to putrescine treatment is linked to the activation of the γ-aminobutyric acid (GABA) shunt pathway, which plays a role in stress response mechanisms .

Structural Insights into Carbohydrate Moieties

In addition to soluble carbohydrates, zucchini also contains complex carbohydrate structures. For instance, ascorbic acid oxidase, a glycoprotein found in zucchini, contains N-linked carbohydrate chains. These chains are composed of various monosaccharides and contribute to the overall carbohydrate content of the fruit. The primary structure of these carbohydrate chains has been elucidated using advanced techniques such as 1H-NMR spectroscopy .

Conclusion

Zucchini is a valuable source of carbohydrates, including simple sugars and complex structures. The carbohydrate content can be influenced by factors such as storage temperature and treatments like putrescine. Understanding these factors can help optimize the nutritional quality and storage conditions of zucchini, making it a more beneficial component of a healthy diet.

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Most relevant research papers on this topic

Characterisation and prediction of carbohydrate content in zucchini fruit using near infrared spectroscopy.

Visible-NIR spectroscopy effectively determines individual sugars and starch in zucchini fruits, with major cell components like pigments, cellulose, and organic acids playing a significant role in the prediction models.

2018·

23citations

·T. Pomares-Viciana et al.

Journal of the science of food and agriculture·

DOI

Changes in carbohydrate content in zucchini fruit (Cucurbita pepo L.) under low temperature stress.

Zucchini fruit's soluble carbohydrates and polyols increase during low-temperature storage, with raffinose content increasing at 20°C, potentially related to dehydration rather than chilling susceptibility.

2014·

53citations

·F. Palma et al.

Plant science : an international journal of experimental plant biology·

DOI

Primary structure of the xylose-containingN-linked carbohydrate moiety from ascorbic acid oxidase ofCucurbita pepo medullosa

The N-linked carbohydrate moiety in ascorbic acid oxidase from green zucchini squash (Cucurbita pepo medullosa) is a xylose-containing N-glycosidic type, with a phospholipid-like core and a x

1988·

12citations

·G. D'Andrea et al.

Glycoconjugate Journal·

DOI

Putrescine treatment increases the antioxidant response and carbohydrate content in zucchini fruit stored at low temperature

Putrescine treatment improves cold storage resistance in zucchini fruit by increasing antioxidant response and carbohydrate content, potentially due to degradation and induction of the GABA shunt pathway.

2016·

50citations

·F. Palma et al.

Postharvest Biology and Technology·

DOI

Growth, yield, fruit quality and nutrient uptake of hydroponically cultivated zucchini squash as affected by irrigation systems and growing seasons

Subirrigation improves fruit quality and water use efficiency in hydroponic zucchini plants, while growing during the summer-fall season reduces yield and improves water conservation.

Non-RCTHighly Cited

2005·

133citations

·Y. Rouphael et al.

Scientia Horticulturae·

DOI

Comparison of the subirrigation and drip-irrigation systems for greenhouse zucchini squash production using saline and non-saline nutrient solutions

Drip-irrigation with saline solutions (4.1 dS m 1) is an attractive strategy for greenhouse zucchini squash production, limiting yield reduction and improving water use efficiency in semiarid regions with limited good quality water.

Highly Cited

2006·

113citations

·Y. Rouphael et al.

Agricultural Water Management·

DOI

Allergy caused by ingestion of zucchini (Cucurbita pepo): characterization of allergens and cross-reactivity to pollen and other foods.

Allergy to zucchini can result from primary sensitization, cross-reactions to panallergen profilin, and cross-reacting carbohydrate determinants.

RCTHighly Cited

2000·

75citations

·J. Reindl et al.

The Journal of allergy and clinical immunology·

DOI

METHYL JASMONATE IMPROVES QUALITY OF STORED ZUCCHINI SQUASH

Methyl jasmonate treatment significantly delays chilling injury symptoms and maintains higher levels of carbohydrates and organic acids in stored zucchini squash, improving its internal quality.

1999·

18citations

·C. Wang et al.

Journal of Food Quality·

DOI

Structures of the N-linked carbohydrate of ascorbic acid oxidase from zucchini

The N-glycan of ascorbic acid oxidase from zucchini consists of a core-pentasaccharide with xylose and 3-linked fucose, making it a useful tool for identifying antibodies against plant glycoproteins.

1998·

16citations

·F. Altmann

Glycoconjugate Journal·

DOI

CHANGES IN NUTRITIONAL QUALITY OF ZUCCHINI (Cucurbita pepo L.) VEGETABLES DURING THE MATURITY

Early maturity stages of Zucchini vegetables maintain high nutritional content and health benefits, while later stages decrease these qualities.

2015·

8citations

·M. Seleim et al.

DOI

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