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.