Jump to ContentJump to Main Navigation
Show Summary Details
More options …

Agricultural Engineering

4 Issues per year

Open Access
See all formats and pricing
More options …

Geometrical Features of Seeds of New Pumpkin Forms

Dorota Ogrodowska / Beata Roszkowska / Małgorzata Tańska
Published Online: 2016-06-18 | DOI: https://doi.org/10.1515/agriceng-2016-0011


Plant growers are looking for new crops which would make farms and processing plants more profitable. Currently, in Poland, waste-free pumpkin processing is mainly associated with pumpkin seed production, oil extraction, pulverization of pumpkin oil cake to obtain pumpkin meal, the small-scale use of flesh in food production, but mainly the utilisation of flesh as a feed additive. During technological processes applied for the processing of pumpkin seeds it is important to be familiar with their physical characteristics. The aim of this study was to analyse the geometric characteristics of the seeds of new nine forms of the pumpkin variety Olga, which were bred by researchers from the Department of Plant Genetics, Breeding and Biotechnology at the Warsaw University of Life Sciences. Geometrical features were measured using the Digital Image Analysis (DIA) set, consisting of a digital camera (Nikon DXM 1200), computer and lighting (KAISER RB HF). The following geometrical features were measured: length, width, diameter, perimeter, area, circularity and elongation. Additionally, thickness of the seeds was measured by a calliper. Seeds of the studied forms of hull-less pumpkins differed from the standards in the dimensions and shape, whereas significant differences were demonstrated for the Olga variety standard. The most variable geometric characteristic of the seeds under study was area, while the least variable geometric characteristics of the pumpkin seeds turned out to be the circularity and width.

Keywords: pumpkin seeds; pumpkin forms; geometrical features; Digital Image Analysis


  • Aziah, A.A.N., Komathi, C.A. (2009). Physicochemical and functional properties of peeled and unpeeled pumpkin flour. Journal of Food Science, 74(7), 328-333.Web of ScienceGoogle Scholar

  • Gorjanović, S. Ž., Rabrenović, B. B., Novaković, M. M., Dimić, E. B., Basić, Z. N., Sužnjević, D. Ž. (2011). Cold-pressed pumpkin seed oil antioxidant activity as determined by a DC polarographic assay based on hydrogen peroxide scavenge. Journal of the American Oil Chemists' Society, 88(12), 1875-1882.Google Scholar

  • Grochowicz, J. (1994). Maszyny do czyszczenia i sortowania nasion. Wydawnictwo Akademii Rolniczej w Lublinie. ISBN 83-901612-9-X.Google Scholar

  • Horabik, J. (2011). Stan badań z zakresu właściwości fizycznych surowców roślinnych w aspekcie ich przetwarzania. Ekspertyza. Maszynopis. Agroinżynieria Gospodarce.Google Scholar

  • Jafari, M., Goli, S. A. H., Rahimmalek, M. (2012). The chemical composition of the seeds of Iranian pumpkin cultivars and physicochemical characteristics of the oil extract. European Journal of Lipid Science and Technology, 114(2), 161-167.Web of ScienceGoogle Scholar

  • Khodabakshian, R. (2011). Mechanical strength and physical behavior of pumpkin seed and its kernel. Thai Journal of Agricultural Science, 45(1), 37-43.Google Scholar

  • Korzeniewska, A., Witek, M., Gałecka, T., Niemirowicz Szczyt, K. (2013). Ocena wybranych cech dyni zwyczajnej (Cucurbita pepo subsp. pepo var. styriaca Greb.) o nasionach bezłupinowych. Polish Journal of Agronomy, 12, 32-37.Google Scholar

  • Lucia User’s Guide (2001). System for image processing and analysis. Laboratory imaging.Google Scholar

  • Nawirska-Olszańska, A., Kita, A., Biesiada, A., Sokół-Łętowska, A., Kucharska, A. Z. (2013). Characteristics of antioxidant activity and composition of pumpkin seed oil in 12 cultivars. Food Chemistry, 139(1-4), 155-161.Web of ScienceGoogle Scholar

  • Sosińska, E., Panasiewicz, M. (2012). Wpływ wilgotności pestek dyni na wybrane właściwości fizyczne. Acta Scientiarum Polonorum, Technica Agraria, 11(3-4), 47-53.Google Scholar

  • Veronezi, C. M., Jorge, N. (2012). Bioactive Compounds in Lipid Fractions of Pumpkin (Cucurbita sp.) Seeds for Use in Food. Journal of Food Science, 77(6), 653-657.Web of ScienceGoogle Scholar

  • Vujasinovic, V., Djilas, S., Dimic, E., Romanic, R., Takaci, A. (2010). Shelf life of cold-pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw press. Journal of the American Oil Chemists' Society, 87(12), 1497-1505.Google Scholar

  • Winkler, J. (2000). The origin and breeding of the hull-less seeded Styrian oil pumpkin varieties in Austria. Cucurbit Genetics Cooperative Report, 23, 101-104.Google Scholar

  • Zduńczyk, Z., Minakowski, D., Frejnagel, S., Flis, M. (1998). Skład chemiczny i wartość pokarmowa makuch z dyni. Rośliny Oleiste, 19(1), 206-209.Google Scholar

About the article

Received: 2015-09-01

Revised: 2015-10-01

Accepted: 2015-11-01

Published Online: 2016-06-18

Published in Print: 2016-04-01

Citation Information: Agricultural Engineering, Volume 20, Issue 1, Pages 111–118, ISSN (Online) 2449-5999, DOI: https://doi.org/10.1515/agriceng-2016-0011.

Export Citation

© 2016 Dorota Ogrodowska et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

Comments (0)

Please log in or register to comment.
Log in