Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus)
Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid (TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28°C; 70-80% RH) were investigated. The average weight, diameter and length of red se...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40906/ http://psasir.upm.edu.my/id/eprint/40906/1/IFRJ-2010-327-334_Rosnah_UPM%5B1%5D.pdf |
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| author | Yau, Ee Wen Shamsudin, Rosnah Muda, Noraziah Chin, Nyuk Ling Hassan, Osman |
| author_facet | Yau, Ee Wen Shamsudin, Rosnah Muda, Noraziah Chin, Nyuk Ling Hassan, Osman |
| author_sort | Yau, Ee Wen |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid (TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28°C; 70-80% RH) were investigated. The average weight, diameter and length of red seedless watermelon were 5.94 kg, 22.0 cm and 21.8 cm respectively. The length to diameter ratio was 1.02. The statistical analysis indicated that total soluble solids of fruit decreased significantly (p<0.01), but no significant changes were found in pH and total acidity during ripening. Weight loss, moisture content and freezing point was found to be increased significantly (p<0.01) during ripening. Colour L* was found no significant changes but colour a* and b* increased significantly (p<0.1) throughout the ripening process. For sugar analysis, significant changes (p<0.1) in fructose and glucose were obtained, but no significant changes were observed in sucrose content during storage time. From the observation, the optimum eating quality of watermelon stored in room temperature (± 28°C; 70-80% RH) was within one week after harvest, although they can be stored up to 2 weeks. The data obtained is vital in order to apply in different field, purpose and application. |
| first_indexed | 2025-11-15T09:52:13Z |
| format | Article |
| id | upm-40906 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:52:13Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-409062015-10-09T05:43:27Z http://psasir.upm.edu.my/id/eprint/40906/ Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) Yau, Ee Wen Shamsudin, Rosnah Muda, Noraziah Chin, Nyuk Ling Hassan, Osman Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid (TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28°C; 70-80% RH) were investigated. The average weight, diameter and length of red seedless watermelon were 5.94 kg, 22.0 cm and 21.8 cm respectively. The length to diameter ratio was 1.02. The statistical analysis indicated that total soluble solids of fruit decreased significantly (p<0.01), but no significant changes were found in pH and total acidity during ripening. Weight loss, moisture content and freezing point was found to be increased significantly (p<0.01) during ripening. Colour L* was found no significant changes but colour a* and b* increased significantly (p<0.1) throughout the ripening process. For sugar analysis, significant changes (p<0.1) in fructose and glucose were obtained, but no significant changes were observed in sucrose content during storage time. From the observation, the optimum eating quality of watermelon stored in room temperature (± 28°C; 70-80% RH) was within one week after harvest, although they can be stored up to 2 weeks. The data obtained is vital in order to apply in different field, purpose and application. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40906/1/IFRJ-2010-327-334_Rosnah_UPM%5B1%5D.pdf Yau, Ee Wen and Shamsudin, Rosnah and Muda, Noraziah and Chin, Nyuk Ling and Hassan, Osman (2010) Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus). International Food Research Journal, 17 (2). pp. 327-334. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2802%29%202010/IFRJ-2010-327-334_Rosnah_UPM%5B1%5D.pdf |
| spellingShingle | Yau, Ee Wen Shamsudin, Rosnah Muda, Noraziah Chin, Nyuk Ling Hassan, Osman Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title | Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title_full | Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title_fullStr | Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title_full_unstemmed | Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title_short | Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus) |
| title_sort | physico-chemical compositions of the red seedless watermelons (citrullus lanatus) |
| url | http://psasir.upm.edu.my/id/eprint/40906/ http://psasir.upm.edu.my/id/eprint/40906/ http://psasir.upm.edu.my/id/eprint/40906/1/IFRJ-2010-327-334_Rosnah_UPM%5B1%5D.pdf |