Impact of radiation processing on the stability of cucurbitacin glycosides in ready-to-cook (RTC) pumpkin during storage

• Presence of Cucurbitacin C and E was demonstrated in Cucurbita pepo.
• Cucurbitacin glycosides were stable during irradiation.
• Irradiation did not modify sensory quality.

Effect of gamma irradiation on the stability of cucurbitacins, in pumpkin (Cucurbita pepo), during storage was investigated. At the optimum dose of 1 kGy, earlier demonstrated by us to extend the shelf life of ready-to-cook (RTC) pumpkin, no effect on the content of major cucurbitacins identified namely cucurbitacin C and E glycosides was noted. During storage up to 21 day a reduction of 96–97% in the glycoside content was observed in non-irradiated and irradiated pumpkin thereby demonstrating a high stability of cucurbitacins during radiation processing. The decreased cucurbitacin glycoside content during storage also had no impact on the sensory quality of the vegetable. The presence of cucurbitacin C and E glycosides in Cucurbita pepo fruit is reported here for the first time.