期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 54, 期 16, 页码 5868-5874出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf0532664
关键词
lycopene; beta-carotene; chilling injury; triploid watemelon; Citrullus lanatus (Thunb Matsum & Nakai)
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.
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