Study on Nutritional and Genetically Studies on Some Squash Varieties
Current Approaches in Science and Technology Research Vol. 14,
6 August 2021
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.
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