Changes of protein, fat content and fatty acid composition in naked pumpkin seeds influenced by sowing time

Pumpkin seeds are used either as a source of oil for salads in general or as an appetiser in some countries. In this respect, the fat content and quality of seed fats appear to be important. In four naked pumpkin seed lines, which were bred in our department, protein and fat contents and fatty acid compositions of seeds were investigated. The fat contents of the lines varied between 35 and 40 %. It was observed that different sowing times were found to be effective on fat contents of the seed and in late sowing times it decreased from 40 % to 35 %. In all genotypes, oleic acid, linoleic acid, palmitic acid and stearic acid contents were found between 57-59 %, 23-27 %, 12-13 % and 4-5 % respectively. Fatty acid composition was not significantly affected by sowing times. There was no difference between genotypes and sowing time on protein content and it was determined to be between 36 % and 38 % in all treatments.