|Table of Contents|

Comparative Study on Functional Ingredients in Watermelon Varieties with Different Flesh Color(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年24期
Page:
9-11
Research Field:
Publishing date:

Info

Title:
Comparative Study on Functional Ingredients in Watermelon Varieties with Different Flesh Color
Author(s):
GAO Mei-ling1; YUAN Cheng-zhi1; WEI Xiao-ming2; TIAN Jing1
1.College of Life Science and Agriculture and Forestry，Qiqihaer University，Qiqihaer,Heilongjiang 161006；
2.Horticultural Institution of Qiqihaer,Qiqihaer,Heilongjiang 161006
Keywords:
watermelon; functional component; lycopene; vitamin C; citrulline; sugar
PACS:
S 651
DOI:
-
Abstract:
Red，yellow and white 3 different fleshed watermelon varieties were used as materials，the contents of functional ingredients were determined in watermelon fruits.The results showed that total lycopene content varied from 0.273 to 4.026 mg/100gFW among different fleshed watermelon.Total citrulline content varied from 0.479 to 1.360 g/kgFW.Total the content of Vitamin C varied from 1.141 to 4.720 mg/100gFW.Sucrose content varied from 5.342～6.937 g/kgFW.Fructose content varied from 45.526～63.747 g/kgFW.In red and yellow watermelon glucose content varied from 13.761～32.380 g/kgFW.The content of sugar in the watermelon flesh the first was fructose，the second was glucose，the third was sucrose.Sucrose and fructose had very significant positive correlation.Lycopene content had very significant positive correlation with the flesh color.Vitamin C content had extremly significant negative correlation with lycopene content and flesh color.Citrulline content had no correlation with flesh color,lycopene,Vitamin C and sugar content.

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Last Update: 2014-08-31