We cooked pumpkin (raw, frozen) in two ways: vacuum and conventional and conducted a comparative review of quality and taste after the pumpkin was cooked.

　The vacuum-cooked stewed pumpkin was very yellow and had a bright colour. This method also made it possible to prepare stewed pumpkin with uniform physical properties (hardness) and salinity concentration. Furthermore, the vacuum-cooked stewed pumpkin was preferred over conventional cooking in flavour assessment sensory evaluation.

　From the above, it can be considered that it is possible to provide high-quality stewed pumpkin in catering facilities with the effective use of the advantages of vacuum cooking.