Variety traits
Cucurbita maxima Duchesne x Cucurbita moschata Duchesne
Complex sensory characteristics of Cucurbita maxima and Cucurbita moschata interspecific hybrids, determined by the biochemical composition of the flesh and the genetic potential of the parental forms.
In the reference 13 varieties crop Cucurbita maxima Duchesne x Cucurbita moschata Duchesne, where this is mentioned in the description.
Fruit quality assessment is based on the analysis of sugar concentration, which reaches 25% in moschata species and up to 18% in maxima species, as well as dry matter content. To objectify the assessment, infrared spectroscopy and hyperspectral imaging methods are used, allowing for the measurement of moisture and starch content, which influence the texture of the flesh.
High gustatory qualities of the hybrids are expressed in a musky or honey-nut aroma and a dense, buttery flesh structure. Low scores are often attributed to a 'potato-like' taste or fibrousness, which is induced by insufficient accumulation of active temperatures, an excess of nitrogen fertilizers, or stress conditions that trigger the synthesis of bitterness due to the accumulation of cucurbitacins.
General information about the subject — on the page Taste and aroma.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Cucurbita maxima Duchesne x Cucurbita moschata Duchesne
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Cucurbita maxima Duchesne x Cucurbita moschata Duchesne
Enza Zaden Beheer B.V.