Carotenoid changes of intact watermelons after storage

Auteur(s) :
Collins JK., Perkins-Veazie P.
Date :
Août, 2006
Source(s) :
Journal of agricultural and food chemistry. #54:16 p5868-5874
Adresse :
Addresses: Perkins-Veazie P (reprint author), USDA ARS, So Cent Agr Res Lab, Lane, OK 74555 USA USDA ARS, So Cent Agr Res Lab, Lane, OK 74555 USA E-mail Addresses: pperkins-usda@lane-ag.org

Sommaire de l'article

Watermelon contains lycopene, a red carotenoid pigment that has strong antioxidant properties. The lycopene content of watermelon is substantial, contributing 8-20 mg per 180 g serving. There are no reports on carotenoid changes in whole watermelon during storage. Three types of watermelon, open-pollinated seeded, hybrid seeded, and seedless types, were stored at 5, 13, and 21 degrees C for 14 days and flesh color, composition, and carotenoid content were compared to those of fruit not stored. Watermelons stored at 21 C had increased pH, chroma, and carotenoid content compared to fresh fruit. Compared to fresh fruit, watermelons stored at 21 degrees C gained 11-40% in lycopene and 50-139% in beta-carotene, whereas fruit held at 13 degrees C changed little in carotenoid content. These results indicate that carotenoid biosynthesis in watermelons can be affected by temperature and storage.

Source : Pubmed
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