The total cucurbitacin content produced in the different parts of T. cucumerina L. var. cucumerina viz., fruit, stem and leaves with time and temperature was studied during the year 2007-08. The highest amount of cucurbitacins was produced in the month of February, i.e., 0.8, 1.7 and 3.7 w/w % and lowest was in the month of July 1.9, 0.5 and 0.17 w/w % in fruit, stem and leaves respectively. Present study reviles that, Production of cucurbitacin is temperature dependent as the temperature increases cucurbitacins production increased; decrease in the temperature production of cucurbitacins was found decrease. Due to high content of cucurbitacins, this plant may prove itself as a potent hepatoprotective, anti-inflammatory, cytotoxic agent, antifeedant and antimicrobial properties of the plants.The stems are involved in the transportation of cucurbitacins but only the fruits are associated with storage. Although the leaves contained a low concentration of cucurbitacins or the role cucurbitacins is still important as antifeedants. For example, the bitterness of cucurbitacin E is experienced at a low concentration of 10 ppb [9] a concentration that is not detectable by quantitative methods used [26] determined cucurbitacin content in the fruit 40 times greater than in the leaves of Ecballium elaterium.[27] determined 22 times greater than that of the leaves. In present study considering the fresh plant material, the cucurbitacin content in the fruit is about 15 times greater than that of the leaves is adequate to promote and conduct various pharmacological activities, as hepatoprotective, anti-inflammatory, cytotoxic agent, antifeedant and antimicrobial [28] properties of the plants. This study reveals that production of cucurbitacins is temperature dependent (Figure-2), increase in temperature increases cucurbitacins and cucurbitacin E production.peer-reviewe
