title: Carotenoid changes of intact watermelons after storage.
abstract: 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 degrees 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.
authors.affiliation: South Central Agricultural Research Laboratory, Agricultural Research Service, US Department of Agriculture, Lane, Oklahoma 74555, USA. pperkins-usda@lane-ag.org
authors.forename: Penelope
authors.initials: P
authors.lastname: Perkins-Veazie
authors.forename: Julie K
authors.initials: JK
authors.lastname: Collins
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D029773:Citrullus / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D012639:Seeds; D013696:Temperature; D013997:Time Factors
chemical_list: D000975:Antioxidants; D002338:Carotenoids