A method for producing pumpkin that does not lose its shape, which
comprises immersing a cut of pumpkin in an aqueous solution that
containing divalent cationic salt and pectinesterase, wherein the aqueous
solution is at a temperature lower than the optimum temperature for the
reaction of pectinesterase (5.degree. C. to 30.degree. C., preferably
7.degree. C. to 25.degree. C., and more preferably 10.degree. C. to
20.degree. C.).
