Which part of pumpkin is sweeter

The part of pumpkin near the stem usually has a lower sweetness, while the part near the navel has a higher sweetness. The sweetness distribution of pumpkin is mainly related to factors such as sugar accumulation mode, variety differences, maturity, planting conditions, and storage time.

1. Sugar Accumulation Method

During the growth process of pumpkin, sugar will preferentially concentrate in the navel area far away from the vines. This is because the navel is the part of the pumpkin that comes into contact with the soil, where photosynthetic products are transported through vascular bundles and deposited. As the pumpkin matures, the starch in the navel gradually converts into sucrose and fructose, forming a clear sweetness gradient.

2. Variety Differences

There are significant differences in the distribution of sweetness among different pumpkin varieties. For example, the overall sweetness of chestnut pumpkin is even, while the sugar content in the navel of honey pumpkin can reach more than twice that of the stem. The sweetness gradient of elongated pumpkins is more pronounced than that of round varieties, which is related to the influence of fruit morphology on nutrient transport.

3. Maturity Effect

There is little difference in sweetness among different parts of pumpkin that has not fully matured. As the maturity increases, the conversion of sugar in the navel area accelerates, and the sugar content in the navel area of mature pumpkins can be much higher than that in the stem area. To determine maturity, the hardness of the pumpkin peel can be observed. The fully ripe pumpkin peel is hard and difficult to scratch with a fingernail.

4. Planting conditions

Adequate light and temperature difference between day and night contribute to sugar accumulation. Pumpkins grown in areas with large temperature differences between day and night have more significant sugar deposition at the navel. The potassium content in soil can also affect the distribution of sugar, and increasing potassium fertilizer appropriately can make the sweetness gradient of pumpkin more pronounced.

5. Storage Time

Pumpkins that have been properly stored after harvesting will continue to convert their starch into sugars. After being stored at 10-15 ℃ for 2-3 weeks, the sweetness of the navel area will further increase. However, prolonged storage may lead to a decrease in overall sugar content, and it is recommended to consume within two months after harvesting.

When selecting pumpkins, gently tap the navel area. Those with a dull sound usually have a higher sugar content. When cooking, the navel can be used to make desserts, and the part near the stem is suitable for stewing or making soup. Pumpkin is rich in carotenoids and dietary fiber. It is recommended to consume 2-3 times a week, with around 200 grams per serving. Diabetes patients should pay attention to control their intake and avoid blood sugar fluctuations. When storing, keep it dry and ventilated. Cut pumpkins should be wrapped in plastic wrap and refrigerated, and consumed as soon as possible.