Caracterização da composição do exsudato de frutos de Cucurbita spp. (abóboras) e avaliação do seu potencial biotecnológico

Resumo

This is an experimental study of pumpkin fruit exudation in which specimens of Cucurbita maxima x Cucurbita moschata hybrids, which were purchased locally, were randomly selected and cut with immersion of their exudates in 0.5% trifluoroacetic acid solution % (v / v) for further molecular characterization and prospection of compounds with antimicrobial activity. From the obtained data, one can apply such knowledge to obtain films of the exudate of cucurbita for diverse applications.