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KMID : 0380620130450030345
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.345 ~ p.349
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Physicochemical Characteristics and Functional Components of Mudeungsan Watermelon and the other Cultivars from Korea
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Kim Jeong-Yeon
Lee Sung-Hee
Hwang Su-Jung
Kim Gun-Hee
Eun Jong-Bang
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Abstract
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Physicochemical characteristics of Citrullus lanatus cv. Mudeungsan and 5 other cultivars of Citrullus lanatus were investigated. The color of watermelon (redness) was not significantly different among the cultivars. Hardness ranged from 38.76 to 52.12 force (g) among cultivars. Soluble solid content in Taeyangggul and Mudeungsan were higher than that in other cultivars. pH ranged from 5.39 to 6.02 among cultivars, and total acidity was the highest in Mudeungsan (0.147 mg/100 g). No significant difference in total carotenoid content was observed among the cultivars. Lycopene content in Mudeungsan cultivar was higher than that in other cultivars. Citrullin contents of watermelon flesh and rind in Mudeungsan and GangryeokSambok were higher than those in other cultivars. The major free sugars of watermelon were sucrose and fructose, and the predominant organic acids were succinic acid and citric acid. In conclusion, Mudeungsan cultivar had better properties as outlined above and contained soluble solids and functional components, compared to the other watermelon cultivars.
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KEYWORD
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watermelon, physicochemical characteristics, citrulline, lycopene
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