Citation
Sabeetha Sarmin, . and Amin Ismail, . and Barakatun Nisak Mohd. Yusof, . Physico-chemical characteristics of watermelon in Malaysia. pp. 209-223. ISSN 1394-9829
Abstract
Watermelon (Citrullus lanatus) is a popular fruit among Malaysians. Red-fleshed seeded and seedless and yellow-fleshed watermelons are mostly selected as a dessert and available throughout the year in local markets. Therefore this study was focused to determine the nutritional and physico-chemical characteristics of these watermelons. Red-fleshed seedless watermelon contained 89.7 4.3 moisture while red-fleshed seeded and yellow-fleshed watermelon had 87.5 2.6 and 87.0 2.7 respectively. No significant differences were observed for most nutritional and physico-chemical analysis between samples. However there were significant differences for colour determination (L a and b) and amount of sucrose among the samples. Yellow-fleshed watermelon showed L 50.0 6.9 a 5.8 2.0 b 32.6 8.8 red-fleshed seedless showed L 43.4 3.5 a 25.1 4.4 b 15.2 4.1 and red-fleshed seeded showed L 38.2 5.1 a 19.4 7.3 b 15.3 6.6. Total sugar contents determined by high performance liquid chromatography (HPLC) showed that redfleshed seedless red-fleshed seeded and yellow-fleshed watermelon consisted of glucose fructose and sucrose. Amount of total sugar for red-fleshed seedless redfleshed seeded and yellow-fleshed watermelon were 95.0 25.2 mg/g 113.8 31.6 mg/g and 100.6 25.5 mg/g respectively. There was positive and strong correlation between total soluble solid with total sugar (r2 0.75). The results indicated that different varieties of watermelon had different nutritional contents and physico-chemical characteristics.
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Abstract
Watermelon (Citrullus lanatus) is a popular fruit among Malaysians. Red-fleshed seeded and seedless and yellow-fleshed watermelons are mostly selected as a dessert and available throughout the year in local markets. Therefore this study was focused to determine the nutritional and physico-chemical characteristics of these watermelons. Red-fleshed seedless watermelon contained 89.7 4.3 moisture while red-fleshed seeded and yellow-fleshed watermelon had 87.5 2.6 and 87.0 2.7 respectively. No significant differences were observed for most nutritional and physico-chemical analysis between samples. However there were significant differences for colour determination (L a and b) and amount of sucrose among the samples. Yellow-fleshed watermelon showed L 50.0 6.9 a 5.8 2.0 b 32.6 8.8 red-fleshed seedless showed L 43.4 3.5 a 25.1 4.4 b 15.2 4.1 and red-fleshed seeded showed L 38.2 5.1 a 19.4 7.3 b 15.3 6.6. Total sugar contents determined by high performance liquid chromatography (HPLC) showed that redfleshed seedless red-fleshed seeded and yellow-fleshed watermelon consisted of glucose fructose and sucrose. Amount of total sugar for red-fleshed seedless redfleshed seeded and yellow-fleshed watermelon were 95.0 25.2 mg/g 113.8 31.6 mg/g and 100.6 25.5 mg/g respectively. There was positive and strong correlation between total soluble solid with total sugar (r2 0.75). The results indicated that different varieties of watermelon had different nutritional contents and physico-chemical characteristics.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Watermelons |
AGROVOC Term: | Citrullus lanatus |
AGROVOC Term: | Physicochemical properties |
AGROVOC Term: | Nutritional status |
AGROVOC Term: | Sucrose |
AGROVOC Term: | Sugar content |
AGROVOC Term: | High performance liquid chromatography |
AGROVOC Term: | Glucose |
AGROVOC Term: | Fructose |
AGROVOC Term: | Sucrose |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:28 |
URI: | http://webagris.upm.edu.my/id/eprint/24385 |
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