Abstract:

Some physical properties and nutrient contents of three edible squash seed varieties (Çerezlik Kabak, Çerçevelik and Hanım Tırnağı, which are edible squash seeds local populations) were determined and compared in terms of linear dimen-sions, seed weight, thousand seed weight, volume, sphericity, projected area, true and bulk densities, porosity, repose angle, terminal velocity, rupture force, geometric mean diameter of edible squash seeds and kernel, dry matter, some minerals i.e. K, P, Ca, Mg, Na, Mn, Fe, Zn and Cu contents of kernels. All the properties of edible squash seeds and kernels that provide useful data to engineers in the design of processing machines were generally found to be statistically different in the three edible squash seeds populations. These differences could be attributed to the individual characteristics of these varieties and environ-mental and growing conditions.

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