Cucurbita spp

X.E. Hernandez, 1993. Genetic resources of primitive varieties of Mesoamerica, Zea spp., Pheasolus spp.. Capsicum spp., Cucurbita spp. In Survey of crop genetic resources in their centres of diversity. First Report., O.H. Frankel, ed. Rome Food and Agricultural Organization of the U.N. Pp 76-86. 

Bitter and nonbitter forms of the many Cucur-bitaceae are known. The bitter forms contain cu-curbitacins (III) in fruits and seeds. For example, Citrullus lanatus (watermelon) contains HIE in glycosidic form while Cucumis sativus (cucumber) contains IOC and Cucurbita spp. (pumpkin) contains IIIB, D, E and I (cf. Formula 18.6). 

Figure 5.10. Diagrams of TLC plates from the chloroform extracts of the leaves (L), fruits (F), and roots (R) of 18 Cucurbita spp. showing areas eaten from the silica gel plates by Diabrotica spp. Reprinted from Metcalf et al. (1980) with permission.

Saffron (Crocus sativus) flowers Pumpkin (Cucurbita maxima) flesh Lettuce (Lactuca saliva) leaves Green fruits, vegetables, and flowers Vegetables and fruits processed under acid conditions and fermentation Rose hips (Rosa spp.)... 

Soybean see Glycine max Spinach see Spinacia Spinacia (spinach) 69 Spurge see Euphorbia spp Squash see Cucurbita maxima... 

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