Variability in some chemical constituents of pumpkin Cucurbita moschata poir.

Abstract

Significant variability was observed for carotene, protein, phosphorus, calcium and T S S contents of fruits in pumpkin. Maximum variability associated with highest heritability and genetic advance was observed for carotene content of fruit and there is good scope for improvement of this character in pumpkin Carotene content was positively correlated with potassium content of fruit. Path analysis indicated that potassium content had maximum direct effect on carotene content of fruits.