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Researcher 2018;10(12) http://www.sciencepub.net/researcher
112
Nutritional and Genetically Studies on Some Squash Varieties
Dalia M. Hikal*1 and M. A. Abdein 2
1Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansoura University,
Egypt.
2Biology Department, Faculty of Arts and Science, Northern Border University, Rafha, Saudi Arabia.
Email: dr.daliahikal@gmail.com
Abstract: In this research, the role of the dried peels of some squash varieties as antioxidants when added to the
processed cake were discussed. The cake contents from sugar and the sensory characteristics were recorded under
the effect of different peels additions. Also, the four varieties were crossed to obtain 6 F1 hybrids according to a half
diallel crosses mating design. The results showed that different squash peels improved their acceptability and their
sugar contents. On the other hand, the amounts of heterosis versus mid-parents showed highly significant values for
all studied traits. The estimates of heterosis versus the better parent showed highly significance for most studied
traits. None of the hybrids exhibited maximum heterosis for all the traits, but significant and desirable level of
heterosis over mid-parents and better parent was obtained in several hybrids for the yield and yield component traits.
Four squash varieties belong to the species (Cucurbita pepo, L.), were: Eskandarani (P1); Siyah Kabuk (P2); Erbil
Garden (P3) and Zucchino Alberallo Di Sarzana (P4) used in this study. The seeds of these varieties were obtained
from different countries: (P1) from Egypt; (P2) from Turkey; (P3) from Iraq and (P4) from Italy.
[Dalia M. Hikal and M. A. Abdein. Nutritional and Genetically Studies on Some Squash Varieties. Researcher
2018;10(12):112-118]. ISSN 1553-9865 (print); ISSN 2163-8950 (online). http://www.sciencepub.net/researcher.
14. doi:10.7537/marsrsj101218.14.
Keywords: Squash, peels, sensory, cake, hybrids, heterosis.
1. Introduction
Cucurbitaceae is one of the most important
botanical families for human use as favorable
vegetable crop. Thus, summer squash (Cucurbita pepo,
L.) is considered to be one of the most popular
vegetable crops grown in Egypt. It is known as a
vegetable marrow and is called also Kosa by the
Egyptian. In Egypt, there are only one local cultivar of
squash called Eskandarani, which is high yielding and
satisfies both the producer and consumer.
Lapinig (1972) Processed for converting
pumpkin meat into a flavored sweet and sour pickle
product has been patented. The process includes
chilling the pumpkin in brine with ice at 4.4-7.2oC for
≥5 h to achieve crispness and subsequently combining
with sugar, vinegar and spices. The marmalade from
fluted pumpkin fruit has no significant differences in
sensory attributes like taste, consistency, spread ability
and overall acceptability when compared with
commercial orange marmalade. Pumpkin seeds have
many health benefits due to lower cholesterol and
antidepressant qualities (Egbekun et al., (1998) and
Dhiman et al., 2009).
The varieties ‘Vegetable Spaghetti’ and ‘Yellow
Crookneck’ are more suitable whereas, ‘Buttercup’
had the highest nutritional quality characteristics. Jam
prepared from fresh pulp without pectin addition has
yellow color, elastic gel texture and flat flavor and is
well accepted by panelists (Samaha (2002).
Pumpkin powder contained appreciable amount
of fiber, minerals and β-carotene (Kundu et al., 2014).
In squash and other cucurbits, heterosis was
utilized aiming to increase the productivity and quality
of other traits. Many investigators studied heterosis on
vegetative traits among them; Al-Ballat (2008) found
in summer squash that heterosis over the mid-parents
was highly significant with negative values for number
of days to first female flower and number of nodes to
first female flower. Heterosis values based on the
better-parent was significant or highly significant with
negative values for number of days to first female
flower while he found insignificant heterosis for
number of nodes to first female flower.
Heterosis over the mid-parents was significant or
highly significant with positive values for stem length,
number of male flowers/plant, number of female
flowers/plant and sex ratio. He studied also heterosis
over the better parent; it was highly significant with
positive values for stem length. Both positive and
negative heterosis was observed for different
qualitative and quantitative characters in F1hybrids of
sweet gourd. None of the hybrids exhibited maximum
heterosis for all the traits, but significant and desirable
level of heterosis over mid parent and better parent
was obtained in several hybrids for the different traits
(Al-Araby, 2010 and Jahan et al., 2012).
Abdein (2016) studied that the performance of
most F1,1r hybrids were variable and the results cleared
that there is no hybrid gave the best results for all
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studied traits. While, most of F1 hybrids had the
highest means of most studied traits compared with the
parental varieties. He reported that the (Eskandarani)
variety was the highest for number of fruits per plot
(No.F./Pt.), fruits yield per plot (F.Y./Pt.kg) and fruits
yield per plant (F.Y./P.kg). Also, he observed that
(Zucckinostriatod' Itali) was the highest for fruit length
(F.L.cm) and fruit shape index (F.Sh.I.).
2. Materials and Methods
Plant materials:
The plant materials used in the experiment
included four squash varieties belong to the species
(Cucurbita pepo, L.). These varieties were:
Eskandarani (P1); Siyah Kabuk (P2); Erbil Garden (P3)
and Zucchino Alberallo DiSarzana (P4). The symbols
of squash varieties and their origins showed in Table
1.
Table 1: The symbols of the squash varieties and their origins.
No
.
Symbol
Name
Origin
1
P
1
E
skandarani
Egypt
2
P
2
S
iyah
K
abuk
Turkey
3
P
3
E
rbil
G
arden
Iraq
4
P
4
Z
ucchino
A
lberallo
D
i
S
arzana
Italy
Cake Materials:
1-2 cups of raw flour to make cake: 2 cups flour -
1/2 cup butter - 1/4 cup sugar powder - 4 eggs - 3
tablespoons baking powder - vanilla - 1/2: 3/4 cup
milk. (Fennema et al., 2004).
Preparation and drying of peels:
The fruits were peeled after cleaning well and
then sliced into thin peels and dried in the oven drying
at 60° C for 2-4 hours according to the different
varieties of peels. Krokida et al.,2003.
Cake Making:
1. Sampling of the control cake was prepared
(Hamlyn, 1989).
2. Cake was made with the addition of peels of
four varieties, individually each time by 5g and
another frequency of 10g. These quantities are divided
by the weight of the flour used in preparation each
time.
Sensory characteristics:
Sensory characteristics of the cake treated with
the peels isolated from different squash varieties which
are color, taste, smell, texture and crispness.
Yield and yield component traits:
The experimental design was the Randomized
Complete Blocks Design (RCBD) with three
replications. Data were recorded for seven traits: fruit
length (F.L.cm); fruit diameter (F.D.cm); fruit shape
index (F.Sh.I.); Total Soluble Solid% (T.S.S%);
weight of fruit (W.F.g); number of fruits per plant
(No.F./P.) and fruit yield per plant (F.Y./P.kg).
Differences among genotypic means for all studied
traits were tested for significance according to F-test.
The form of analysis of variance and the expectations
of mean squares were as outlined by Steel and Torrie
(1960).
The four varieties were crossed to obtain 6 F1
hybrids according to a half diallel crosses mating
design (Griffing, 1956) and Matzinger &
Kempthorne 1956).
The experimental design was the Randomized
Complete Blocks Design (RCBD) with three
replications in privet farm: Alktatba (Menofia
governorate), Egypt at the summer season 2015.
The amounts of heterosis were determined as the
percentage deviation from the means of the F1 hybrids
from the average of all parents (mid-parents) or the
better parent (Cockerham, 1963).
The amounts of heterosis were determined as the
deviation of the mid-parents and the better parent as
follows:
1. Heterosis from the mid-parents:
2. Heterosis from the better parent:
3. Results and Discussion
Effect of the addition of dried squash peels to cakes
on the contents from sugar:
Data presented in Table (2) showed a significant
increase in the sugar content in all cake samples
treated with each one from the four varieties in 5 and
10g/250g flour. The best results were achieved when
adding the third peel then the second peel with 10 and
5g/250g flour, respectively.
The contents from sugars achieved were the same
when adding the first and second variety peels with
percentages 10 and 5 and g/250g flour, respectively.
This is confirmed that sugars in the second variety
peels were higher in compared to the first variety
(Guine et al., 2011).
On the other hand, the results achieved by the
first variety peels were better than the fourth variety
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peels, whereas the proportion of sugars achieved were
the same when added with 5 and 10g/250g flour,
respectively ( Beradini et al., 2005).
Generally, the sugar levels of the cake compared
to the control were not affected by duplicating the
additions from each peels. It means that by more
additions, the peels were converted to another
compounds (Dhiman et al. 2009).
Table (2): The influence of dried squash peels on processed cake content from sugar.
Cake content from sugar
P
4
P
3
P
2
P
1
Peels additives
10g/250g
flour
5g/250g
flour
10g/250g
flour
5g/250g
flour
10g/250g
flour
5g/250g
flour
10g/250g
flour
5g/250g
flour
Control
20
19
24
22
23
21
21
20
14
Sensory characteristics of cake treated with squash
peels:
Data listed in Table (3) show the sensory
characteristics of the cake treated with the peels
isolated from different squash varieties which are
color, taste, smell, texture and crispness.
1-Color:
The best results from the color were obtained
with the cake samples treated with the peels of second
and third varieties when added with 10g/250g flour in
compared to the samples with peels of other varieties
and control.
Meanwhile, the color of cake samples treated
with the second and the fourth varieties in 5g and
10g/250g flour, respectively confirmed that the
strength of the second variety in improving the color of
cake samples.
On the other hand, The peels obtained from the
first and third varieties have nearly effects in
improving the cake color samples when added with 5
and 10g/250g flour, respectively.
2 -Taste:
The taste in cake samples treated with peels of all
tested squash varieties was better than the control
sample, especially when they added in the percentages
of 5 and 10g/250g flour.
3-Smell:
The best smell observed clearly by adding the
second variety peels with 10g/250g flour when
compared with all other treated cake samples and the
control.
On the other hand, the peels of the first variety
gave recommended effect in cake smell especially
when added with 5g/250g flour in compared to control.
4 -Texture:
The best results in cake texture were achieved
with the cake samples treated with third variety peels
with 10g/250g flour followed by the second variety
peels with 5 and 10g/250g flour when compared to all
other cake samples and the control. Also, the addition
from the peels of first variety with 5g/250g flour was
better than its addition with 10g/250g flour in
improving the cake texture in compared with the
control.
5 -Crispness:
The preferred cake crispness was obtained by the
addition of 5 and 10g/250g flour from peels of the
third and first varieties, respectively in compared to all
other samples and the control.
Generally, all treated cake samples with different
percentages from dried peels of four squash varieties
have sensory characteristics better than the control
sample and there were not rejected samples recorded
by the tasters.
Sample pictures of cake treated with the peels
from squash varieties compared with control are
showed in Figure 1.
Table (3): Sensory properties in the cake treated with squash peels.
Crispness
Texture
Smell
Taste
Color
Sensory qualities
Peels Additives
8.1±1.1
8.5±1.08
9±0.82
7±0.82
8.4±1.58
Control
6.8±1.03
8.1±1.2
7.5±0.97
8.2±1.62
6.1±0.9
P
1
5g/250g flour
6.4±1.07
8.8±0.92
7.7±0.67
8.6±1.07
8±0.82
P
2
8.4±1.07
7.9±1.1
6.5±0.85
8.6±1.17
6.8±0.79
P
3
7.6±1.07
7.5±0.85
6±0.7
7.9±0.74
6.3±0.67
P
4
8.7±1.2
6.3±0.95
6.7±0.67
9.1±
0.9
7.1±0.88
P
1
10g/250g flour
6.4±1.07
8.5±1.27
9.1±0.99
8.7±1.06
9.2±0.79
P
2
6.4±0.84
9.1±0.99
7.2±1.03
9.3±0.7
9.3±0.67
P
3
6.6±0.97
6.3±0.95
8.1±0.99
8.2±0.79
8±1.15
P
4
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115
Yield and yield component traits:
Squash varieties possess a wide range of variation
for yield and yield component traits. Vegetable
breeders usually use this variability as a tool to
improve squash varieties through selection programs
or to produce F1 hybrids to make use of hybrid vigor
phenomena and to obtain highest yielding hybrids.
The mean performance of all genotypes:
Performances of studied genotypes should be
studied for yield and yield component traits.
The means of yield and yield component traits
were obtained four parental varieties and6 F1 hybrids,
the results are presented in Table 4. The results
cleared that the obtained mean values showed that
there was no single parent exceeded all the other
parents for all studied yield traits.
Fig 1: Samples of cake treated with the peels from squash varieties.
It is also regarded from the results that the
parental variety P1 was the highest parent for F.L.cm.;
F.Sh.I. and F.Y./P.kg as well as P2 was the highest
parent for F.D.cm; W.F.g and T.S.S.%. While, the
parental variety P3 was the highest parent for No.F./P.,
but it was the lowest parent for F.D.cm and W.F.g
traits.
The parental variety P4 was the lowest variety for
T.S.S.%. It is also, noticed from the same Table that
the differences between the means of the lowest parent
and the highest were always significant indicating the
presence of genetic differences between the four
varieties.
In general, these results suggested that there was
a wide range of variation among varieties for all
studies traits. The results indicated that the highest F1
hybrid for fruit yield per plant (F.Y./P.kg) was P2 × P3
with the mean of 5.536. On the other hand, F1 hybrid
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P1 × P3 was the lowest (undesirable) with the mean of
4.207.
The results cleared that the means of F1 hybrids
were ranged from 9.12 to 14.71cm; 3.13 to 5.84cm;
1.57 to 4.33; 3.86 to 7.51%; 123.33 to 219.06g; 23.68
to 36.54fruits, 4.207 to 5.536kg for F.L.cm; F.D.cm;
F.Sh.I.; T.S.S.%; W.F.g; No.F./P. and F.Y./P.kg,
respectively.
Concerning the performances of F1 hybrids for
yield and yield component traits, the results indicated
that the magnitudes of the means of F1 hybrids were
close to each other for most studied traits. At the same
time, when hybrids were compared with each other,
the results showed the presence of significant
differences for many traits. It is also clear that some F1
hybrids for yield and yield component traits exceeded
the better parent. Whereas, it would be expected that
there were quite heterosis values versus the mid-
parents.
These results were in agreement with the results
obtained by Abdein (2005) he evaluated 12 F1 hybrids
among four varieties of summer squash and estimated
the performances of F1 and F1r hybrids for yield and its
component traits, the results indicated the magnitudes
of yield and its component traits.
Heterosis:-
An important goal of most vegetable breeding
programs is planted to increase the yielding capacity
for the crops. This goal is achieved either by
improving the characteristics of the vegetable crops
through selection programs or through hybridization to
produce superior F1 hybrids.
In order to study heterosis as phenomena in
squash, the averages of all hybrids were compared
with the averages of all hybrids versus the mid-parents
(HM.P.%) for all studied traits. This type of comparison
would eliminate bias for certain specific hybrid which,
indeed, would be superior to the best of the F1 hybrids
and to its better parent (HB.P.%). The significance of
heterosis was obtained for each comparison by
comparing the differences against the least significant
differences (L.S.D.) values.
Table 4: The mean performances of four parental varieties and F1 hybrids for yield and yield component traits.
Genotypes
Yield and yield component traits
F.L.cm
F.D.cm
F.Sh.I.
T.S.S.%
W.F.g
No.F./P.
F.Y./P.kg
P
1
12.87
H
3.05
4.23
H
3.29
114.07
22.82
2.668
H
P
2
4.81
L
7.21
H
0.67
L
5.59
H
130.24
16.04
2.153
L
P
3
10.61
2.71
L
3.91
3.47
91.76
L
24.75
H
2.349
P
4
8.80
6.39
1.38
2.56
L
141.74
H
15.76
L
2.268
P
1
× P
2
9.43
5.77
1.64
6.14
198.16
25.45
4.961
P
1
× P
3
14.02
3.26
4.29
4.36
123.33
L
36.54
H
4.207
L
P
1
× P
4
13.54
3.13
L
4.33
H
3.68
L
209.12
27.92
5.534
P
2
× P
3
9.72
5.62
1.73
7.51
H
214.08
27.07
5.536
H
P
2
× P
4
9.12
L
5.84
H
1.57
L
6.34
219.06
H
23.68
L
4.675
P
3
× P
4
14.71
H
4.66
3.16
3.74
191.69
26.17
4.823
L.S.D.
0.05
0.505
0.450
0.372
0.247
6.225
2.564
0.434
L.S.D.
0.01
0.683
0.608
0.503
0.334
8.414
3.466
0.587
H= The highest value. L= The lowest value.
1. Heterosis for mid-parents (HM.P.%):-
Heterosis percentage of the 6 F1hybrids relative
to mid-parents for the yield and yield component traits
are presented in Table 5. The results indicated that the
values of heterosis over the mid-parents for F1 hybrids
for were ranged from 6.66 to 51.57% for F.L.cm; -
33.64 to 13.24% for F.D.cm; -33.11 to 54.40% for
F.Sh.I.; 24.16 to 65.66% for T.S.S.%; 19.83 to 92.86%
for W.F.g; 29.21 to 53.63% for No.F./P. and 67.67 to
145.95% for F.Y./P.kg. These results were in
agreement with the results obtained by Marie et al.,
(2012), in squash studied heterosis over mid-parents
was evident in all yield components, the hybrid
(IL3×IL6) exhibited 57.57% for fruit number per plant.
Four hybrids had positive and high significant standard
heterosis for plant yield, the hybrids (IL6×IL7) and
(IL3×IL6) had maximum values (32.38 and 28.68%),
respectively.
Generally, all the 6 F1hybrids exhibited positive
(desirable) highly significant estimates for other
studied traits.
Also, similar results were obtained by These
results were in agreement with the results obtained by
Al-Araby, (2010); Jahan et al., (2012) and Abdein
(2016).
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117
Table 5: Heterosis relative to mid-parents (HM.P.%) for yield and yield component traits.
Hybrids
Yield and yield component traits
F.L.cm
F.D.cm
F.Sh.I.
T.S.S.%
W.F.g
No.F./P.
F.Y./P.kg
P
1
× P
2
6.66**
L
12.48**
-
33.11**
L
38.18**
62.21**
30.99**
105.79**
P
1
× P
3
19.41**
13.31**
H
5.59
28.87**
19.83**
L
53.63**
H
67.67**
L
P
1
× P
4
24.95**
-
33.64**
L
54.40**
H
25.81**
63.49**
44.70**
124.21**
P
2
× P
3
26.12**
13.24**
-
24.36**
65.66**
H
92.86**
H
32.71**
145.95**
H
P
2
× P
4
34.02**
-
14.12**
53.23**
55.66**
61.08**
48.89**
111.51**
P
3
× P
4
51.57**
H
2.49
19.30**
24.16**
L
64.19**
29.21**
L
108.89**
L.S.D.
0.05
0.437
0.390
0.322
0.214
5.391
2.220
0.376
L.S.D.
0.01
0.591
0.527
0.436
0.289
7.286
3.001
0.508
*,** Significant and highly significant at 0.05 and 0.01 probability levels, respectively.
H= The highest value. L= The lowest value.
2. Heterosis for better parent (HB.P.%):-
Heterosis percentage of the 6 F1 hybrids relative
to better parent for the yield and yield component traits
are presented in Table 6.
The results indicated that the values of heterosis
over the better parent to F1 hybrids were ranged from -
26.75 to 38.69% for F.L.cm; -50.99 to 7.11% for
F.D.cm; -61.28 to 13.65% for F.Sh.I.; 7.77 to 34.27%
for T.S.S.%; 8.11 to 64.37% for W.F.g; 5.75 to
47.65% for No.F./P. and 57.65 to 135.66% for
F.Y./P.kg. These results were in agreement with the
results obtained by Anita and Ram (2009) they found
on cucumber that the standard heterosis for yield and
its component traits in nine F1 hybrids developed from
nine parents and two checks indicated that some
outstanding F1 hybrids.
Similar results were obtained by and agreement
with the results obtained by Abdein (2005); Al-
Araby, (2010); Jahan et al., (2012) and Abdein
(2016).
Table 6: Heterosis relative to better parent (HB.P.%) for yield and yield component traits.
Hybrids
Yield and yield component traits
F.L.cm
F.D.cm
F.Sh.I.
T.S.S.%
W.F.g
No.F./P.
F.Y./P.kg
P
1
× P
2
-
26.75**
L
-
19.98**
-
61.28**
L
9.77**
52.14**
11.52*
85.91**
P
1
× P
3
8.91**
7.11
H
1.64
25.53**
8.11**
L
47.65**
H
57.65**
L
P
1
× P
4
5.21*
-
50.99**
L
2.41
11.74**
47.53**
22.32**
107.41**
P
2
× P
3
-
8.36**
-
22.06**
-
55.73**
34.27**
H
64.37**
H
9.36
135.66**
H
P
2
× P
4
3.60
-
19.01**
13.65
H
13.41**
54.55**
47.61**
106.11**
P
3
× P
4
38.69**
H
-
26.98**
-
19.29**
7.77**
L
35.24**
5.75
L
105.29**
L.S.D.
0.05
0.505
0.450
0.372
0.247
6.225
2.564
0.434
L.S.D.
0.01
0.683
0.608
0.503
0.334
8.414
3.466
0.587
*,** Significant and highly significant at 0.05 and 0.01 probability levels, respectively.
H= The highest value. L= The lowest value.
Conclusion
The use of dried peels of some squash varieties in
processing cake improves its content from and the
sensory characteristics. The hybrids obtained from the
mating between varieties give high yielding. The
amounts of heterosis versus mid-parents showed
highly significant values for all studied traits. While,
The estimates of heterosis versus the better parent
showed highly significance for most studied traits.
References
1. Abdein, M.A. (2005). Quantitative genetics of
some economic traits in squash (Cucurbita pepo,
L). M.Sc. Thesis, Fac. of Agric., Mansoura Univ.,
Egypt.
2. Abdein, M.A. (2016). The performance of
parental lines and their hybrids resulted from
diallel crosses mating design in squash
(Cucurbita pepo, L.). Ph.D. Thesis, Fac. of
Agric., Mansoura Univ., Egypt.
3. Al-Araby, A.A. (2010). Estimation of heterosis,
combining ability and heritability in inter
Researcher 2018;10(12) http://www.sciencepub.net/researcher
118
varietals crosses of summer squash (Cucurbita
pepo L.). Ph.D. Thesis, Fac. of Agric., Tanta
Univ., Egypt.
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