Physico-chemical characteristics of watermelon in Malaysia
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...
| Үндсэн зохиолчид: | , , |
|---|---|
| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Malaysian Agricultural Research and Development Institute (MARDI)
2017
|
| Онлайн хандалт: | http://psasir.upm.edu.my/id/eprint/64082/1/Physico-chemical%20characteristics%20of%20watermelon%20in%20Malaysia.pdf |
| _version_ | 1825932682829234176 |
|---|---|
| author | Sarmin, Sabeetha Ismail, Amin Mohd Yusof, Barakatun Nisak |
| author_facet | Sarmin, Sabeetha Ismail, Amin Mohd Yusof, Barakatun Nisak |
| author_sort | Sarmin, Sabeetha |
| collection | UPM |
| description | 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 red-fleshed seedless, red-fleshed seeded and yellow-fleshed watermelon consisted of glucose, fructose and sucrose. Amount of total sugar for red-fleshed seedless, red-fleshed 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. |
| first_indexed | 2024-03-06T09:45:46Z |
| format | Article |
| id | upm.eprints-64082 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:45:46Z |
| publishDate | 2017 |
| publisher | Malaysian Agricultural Research and Development Institute (MARDI) |
| record_format | dspace |
| spelling | upm.eprints-640822018-06-11T08:17:45Z http://psasir.upm.edu.my/id/eprint/64082/ Physico-chemical characteristics of watermelon in Malaysia Sarmin, Sabeetha Ismail, Amin Mohd Yusof, Barakatun Nisak 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 red-fleshed seedless, red-fleshed seeded and yellow-fleshed watermelon consisted of glucose, fructose and sucrose. Amount of total sugar for red-fleshed seedless, red-fleshed 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. Malaysian Agricultural Research and Development Institute (MARDI) 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/64082/1/Physico-chemical%20characteristics%20of%20watermelon%20in%20Malaysia.pdf Sarmin, Sabeetha and Ismail, Amin and Mohd Yusof, Barakatun Nisak (2017) Physico-chemical characteristics of watermelon in Malaysia. Journal of Tropical Agriculture and Food Science, 45 (2). pp. 209-223. ISSN 1394-9829; ESSN: 2289-9650 http://ejtafs.mardi.gov.my/index.php/publication/issues/current/194-2017/volume-45-no-2/1394-450210 |
| spellingShingle | Sarmin, Sabeetha Ismail, Amin Mohd Yusof, Barakatun Nisak Physico-chemical characteristics of watermelon in Malaysia |
| title | Physico-chemical characteristics of watermelon in Malaysia |
| title_full | Physico-chemical characteristics of watermelon in Malaysia |
| title_fullStr | Physico-chemical characteristics of watermelon in Malaysia |
| title_full_unstemmed | Physico-chemical characteristics of watermelon in Malaysia |
| title_short | Physico-chemical characteristics of watermelon in Malaysia |
| title_sort | physico chemical characteristics of watermelon in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/64082/1/Physico-chemical%20characteristics%20of%20watermelon%20in%20Malaysia.pdf |
| work_keys_str_mv | AT sarminsabeetha physicochemicalcharacteristicsofwatermeloninmalaysia AT ismailamin physicochemicalcharacteristicsofwatermeloninmalaysia AT mohdyusofbarakatunnisak physicochemicalcharacteristicsofwatermeloninmalaysia |