Impact of maturity stages on the physicochemical and bioactive compound composition of BARI-developed pumpkin (Cucurbita moschata) varieties

• Three BARI-developed pumpkin varieties are analyzed at mature green and ripened stages across pulp, peel, and seeds. • The physicochemical and bioactive compound compositions of the samples indicate their high nutritional value. • At various stages of maturation, pumpkin pulp, peel, and seeds can be utilized as functional food ingredients and nutraceuticals. Pumpkin ( Cucurbita moschata ) is a highly nutritious vegetable with significant potential for functional food applications. Its peel and seeds, in addition to the pulp, are important providers of vital nutrients and bioactive substances. Three BARI-developed pumpkin varieties BARI Pumpkin-1, BARI Pumpkin-2, and BARI Hybrid Pumpkin-1 were assessed in this study for their nutritional composition in both the mature green and ripened stages. Pulp, peel, and seeds were analyzed for important physicochemical characteristics, such as moisture, crude fiber, crude protein, crude fat, carbohydrate, total soluble solids (TSS), sugars, titratable acidity, β-carotene, vitamin C, and bioactive substances. The findings showed that when the pumpkins ripened, their moisture content decreased and their TSS increased. The peel's ash and vitamin C concentrations decreased as it ripened. The highest levels of protein (20.80±1.12) % and fat (24.68±0.04) % were found in ripened BARI Pumpkin-2 seeds. Ripe BARI Pumpkin-1 pulp had the most reducing sugar (3.04±0.2) %, while ripened BARI Hybrid Pumpkin-1 pulp had the highest total sugar (11.96±0.07) %. Mature green BARI Pumpkin-2 seeds had the highest total phenolic content (229.61±1.60) mg GAE/100 g and total flavonoid content (146.04±1.07) mg QE/100 g, while ripen BARI Pumpkin-1 peel had the highest β-carotene (12.99±0.12) mg/100 g. Mature green pumpkins comparatively had increased antioxidant activity (DPPH scavenging) in all components. These findings highlight the nutritional advantages of peel, pulp, and seed of different pumpkin varieties at distinct ripening stages, providing insights for optimizing their utilization in food processing and functional product development.