关键词: 南瓜, 果胶, 含量, 特性, 灰色关联度

Abstract: The characteristics and contents of pectin were analyzed among eight pumpkin varieties，and grey correlative degree method was used to evaluate the pectin quality and yields of pumpkin varieties comprehensively. The results showed that pectin content was significantly different among pumpkin varieties（P < 0.01），species（Cucurbita maxima，Cucurbita moschata）and maturity（early，middle-late）exhibited substantial impact on pectin content of pumpkin，and pectin content in peel was 1.12 to 1.77 times to that of flesh. Pumpkin pectin showed high degree of esterification ranging from 50% to 60%，while the jelly grade was lower than 115 among eight varieties. Pectin from Beijing 1 expressed good characteristics with relatively high viscosity，jelly grade and yields，and Wuman 4，Jixiang 1，Hunan 1，Wuyuezao，Jarrahdale，Queensland Blue were the next. However，Red Chestnut was not suitable for pectin extraction.

Key words: pumpkin, pectin, content, characteristic, grey correlative degree