Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected <i>Cucurbita moschata</i> Duch. Varieties

<div>Total carotenoids content of fresh and after boiling, baking, and freezing treatments, on the pulp of <i>Cucurbita moschata</i> Duch. varieties in dry matter (<i>p</i> &lt; 0.05).</div>

Journal of Food Quality

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Figure 4

Figure 4: Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected <i>Cucurbita moschata</i> Duch. Varieties 

Figure 4 | Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties 