Physico-chemical characteristics of watermelon in Malaysia

Sabeetha Sarmin, . and Amin Ismail, . and Barakatun Nisak Mohd. Yusof, . Physico-chemical characteristics of watermelon in Malaysia. pp. 209-223. ISSN 1394-9829

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.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/45-2/watermelon.pd...

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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Item Type:	Article
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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