出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/06/05 10:55:45」(JST)
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds).[1] It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween. A pumpkin that has a little face carved in it and hollowed out and decorated with candles inside is known as a jack o'lantern; these are often used at Halloween, for example, to decorate windows.
In Australian English, the name 'pumpkin' generally refers to the broader category called winter squash in North America.
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The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".[2] The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico.[2][3] Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms).[4]
Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.[5][6]
Pumpkins generally weigh 9–18 lbs (4–8 kg) with the largest (of the species C. maxima) capable of reaching a weight of over 75 lbs (34 kg).[7] The pumpkin varies greatly in shape, ranging from oblate to oblong. The rind is smooth and usually lightly ribbed.[7] Although pumpkins are usually orange or yellow,[6] some fruits are dark green, pale green, orange-yellow, white, red and gray.[8]
Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short a time as one day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.[9]
Pumpkin is the fruit of the species Cucurbita pepo or Cucurbita mixta. It can refer to a specific variety of the species Cucurbita maxima or Cucurbita moschata, which are all of the genus Cucurbita and the family Cucurbitaceae.[1]
Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.[10] Of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States, Canada, Mexico, India, and China.[11][12] The traditional American pumpkin is the Connecticut Field variety.[2]
As one of the most popular crops in the United States, 1.5 billion pounds (680,000,000 kilograms) of pumpkins are produced each year.[13] The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California.[14]
According to the Illinois Department of Agriculture, 95% of the U.S. crop intended for processing is grown in Illinois.[15] Nestlé, operating under the brand name Libby's, produces 85% of the processed pumpkin in the United States. In the fall of 2009, rain in Illinois devastated the Nestlé crop, resulting in a shortage affecting the entire country during the Thanksgiving holiday season.[16]
Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches (7.6 cm) deep are at least 60 °F (15.5 °C) and soil that holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 °F (18.3 °C); frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.[4]
Pumpkins produce both a male and female flower; honeybees play a significant role in fertilization.[13] Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably due to pesticide sensitivity,[citation needed] and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m² per hive) is recommended by the U.S. Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development. An opportunistic fungus is also sometimes blamed for abortions.[citation needed]
The largest pumpkins are Cucurbita maxima. They were cultivated from the hubbard squash genotype, crossed with kabocha-pumpkin types by enthusiast farmers through intermittent effort since the early 19th century. As such germplasm is commercially provocative, a U.S. legal right was granted for the rounder phenotypes, levying them as constituting a variety, with the appellation Atlantic Giant. Eventually, this phenotype graduated back into the public domain, except now it had the name Atlantic Giant on its record (see USDA PVP # 8500204).
Weigh-off competitions for giant pumpkins are a popular festival activity. The world record held at 460 pounds (208.7 kilograms) until 1981, when Howard Dill (of Nova Scotia) broke the record with a pumpkin weighing 493.5 pounds (224 kilograms). Dill patented the seeds used to grow this giant pumpkin, deeming them Dill’s Atlantic Giant seeds, and drawing growers from around the world. Dill is credited for all of the giant pumpkins today, most of which are borne from crossing and re-crossing his patented seed with other varieties.[17] By 1994, the Giant pumpkin crossed the 1,000-pound (453.6-kilogram) mark. The current world record holder is Chris Stevens's 1,810-pound Atlantic Giant pumpkin, which in October 2010 surpassed Christy Harp's previous 2009 record of 1,725 pounds.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 109 kJ (26 kcal) |
| Carbohydrates | 6.5 g |
| - Sugars | 2.76 g |
| - Dietary fiber | 0.5 g |
| Fat | 0.1 g |
| Protein | 1 g |
| Vitamin A equiv. | 426 μg (53%) |
| - beta-carotene | 3100 μg (29%) |
| - lutein and zeaxanthin | 1500 μg |
| Thiamine (vit. B1) | 0.05 mg (4%) |
| Riboflavin (vit. B2) | 0.11 mg (9%) |
| Niacin (vit. B3) | 0.6 mg (4%) |
| Pantothenic acid (B5) | 0.298 mg (6%) |
| Vitamin B6 | 0.061 mg (5%) |
| Folate (vit. B9) | 16 μg (4%) |
| Vitamin C | 9 mg (11%) |
| Vitamin E | 0.44 mg (3%) |
| Vitamin K | 1.1 μg (1%) |
| Calcium | 21 mg (2%) |
| Iron | 0.8 mg (6%) |
| Magnesium | 12 mg (3%) |
| Manganese | 0.125 mg (6%) |
| Phosphorus | 44 mg (6%) |
| Potassium | 340 mg (7%) |
| Sodium | 1 mg (0%) |
| Zinc | 0.32 mg (3%) |
| Link to USDA Database entry Percentages are relative to |
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Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple.[18] Homemade pumpkin purée can serve the same purpose.[19]
When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed[20] and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.
Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.
In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo,[21] respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.
Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.[22]
Pumpkin seed oil is a thick, green-red[23][24] oil that is produced from roasted pumpkin seeds. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor.[25] Used in cooking in central and eastern Europe, it is considered a delicacy in traditional local cuisines such as for pumpkin soup, potato salad or even vanilla ice cream. Pumpkin seed oil contains fatty acids, such as oleic acid and alpha-linolenic acid.[26]
Preliminary research indicates that phytochemicals found in pumpkin may favorably affect insulin and glucose levels in laboratory diabetes models.[27] Two compounds isolated from pumpkin paste and then fed daily to diabetic rats over six weeks, trigonelline and nicotinic acid, caused significant reductions in blood glucose, cholesterol and triglycerides, indicating improvement in the diabetic condition.[28]
Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments such as constipation, diarrhea, or hairballs. The high fiber content helps to aid proper digestion.[29]
Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.[citation needed]
Pumpkin phytochemicals and nutrients remain under preliminary research for potential biological effects.[30]
Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, or swede.[31] The turnip has traditionally been used in Ireland and Scotland at Halloween,[32] but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips.[32] Not until 1837, does jack-o'-lantern appear as a term for a carved vegetable lantern,[33] and the carved pumpkin lantern association with Halloween is recorded in 1866.[34]
In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween.[35] In 1900, an article on Thanksgiving entertaining recommended a lit jack-o'-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o'-lanterns.[35]
Pumpkin chucking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults, trebuchets, ballistas and air cannons are the most common mechanisms. Some pumpkin chuckers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin's chances of surviving a throw.
Pumpkin growers often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions.
The Ohio towns of Barnesville and Circleville each hold a festival every year, the Barnesville Pumpkin Festival and the Circleville Pumpkin Show respectively. The town of Half Moon Bay, California, holds an annual Art and Pumpkin Festival, drawing over 250,000 visitors each year and including the World Champion Pumpkin Weigh-Off.[36] Farmers from all over the US compete to determine who can grow the heaviest pumpkin.[37] The winning pumpkin regularly tops the scale at more than 1500 pounds. Leonardo Urena, from Napa, California, grew the winner of the 2011 Weigh-Off with a 1,704-pound Atlantic Giant, setting a new California State record.[38] The record for the world's heaviest pumpkin was broken September 30, 2012, at the Topsfield Fair in Massachusetts.[39] Ron Wallace of Greene, Rhode Island, entered a pumpkin weighing 2,009 pounds. A few days earlier on September 27, a pumpkin grown by Steve Geddes of Boscawen, New Hampshire, weighed in at 1,843.5 pounds at the Deerfield Fair in New Hampshire. That one held the world record for just five days. Prior to that, Guinness World Records had the world's heaviest pumpkin set in 2010 by Chris Stevens, at a weight of 1,810 pounds, 8 ounces, at the Stillwater Harvest Fest in Stillwater, Minnesota.[40] The town of Morton, Illinois, the self-declared pumpkin capital of the world,[41] has held a Pumpkin Festival since 1966. The town, where Nestlé's pumpkin packing plant is located (and where 90% of canned pumpkins eaten in the US are processed), held for several years a record for the number of carved and lit pumpkins in one place, before losing it to Boston, Massachusetts, in 2006. A large contributor of pumpkins to the Keene Pumpkin Fest in New Hampshire is local Keene State College, which hosts an event called Pumpkin Lobotomy on its main quadrangle. Usually held the day before the festival itself, Pumpkin Lobotomy has the air of a large party, with the school providing pumpkins and carving instruments alike (though some students prefer to use their own) and music provided by college radio station WKNH.
Ireland's only Pumpkin Festival takes place each year in Virginia, County Cavan to find Ireland's biggest pumpkins. This year the biggest pumpkin topped 1300 pounds. The event takes place over a holiday weekend, along with other entertainment and festive parades.
The city of Elk Grove, California, has held an annual Pumpkin Festival since 1995.
There seems to be a strong connection in folklore and popular culture between pumpkins and the supernatural. Famous examples include the following:
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| リンク元 | 「Cucurbita」「squash」「カボチャ」 |