Which glucoside is helpful in preventing spoilage of cooked vegetable of bitter gourd

Cucurbitacin is the glucoside that helps prevent spoilage of cooked vegetables of bitter gourd.
It is a class of biochemical compounds that some plants notably members of the pumpkin and gourd family, Cucurbitaceae produce and which function as a defense against herbivores. Cucurbitacins impart a bitter taste in plant foods such as cucumber, zucchini, melon and pumpkin.
Cucurbitacins have potent biological activities depending on the target cells such as cytotoxic, anti-tumor properties, hepatoprotective, anti-inflammation, antimicrobial, anthelmintic, cardiovascular and anti-diabetic effects.