|Perkins Veazie, Penelope|
|Siddiq, Muhammad - MICHIGAN STATE UNIV.|
|Dolan, Kurt - MICHIGAN STATE UNIV.|
Submitted to: Cucurbitaceae Proceedings
Publication Type: Proceedings
Publication Acceptance Date: August 1, 2006
Publication Date: September 15, 2006
Citation: Perkins Veazie, P.M., Collins, J.K., Siddiq, M., Dolan, K. 2006. Changes in carotenoid content during processing of watermelon for juice concentrates. In: Cucurbitaceae 2006, September 17-21, 2006, Asheville, North Carolina. p. 585-590. Interpretive Summary: Watermelon has only a fresh market value and new products are desired that can be used for value added markets. This study was done to determine the changes in lycopene and other carotenoids in value added products from watermelon by researchers at the South Central Agricultural Research Laboratory, Lane, OK. Juices and concentrates were developed from fresh watermelon using various processing temperatures and pasteurization procedures. The lycopene content was found to increase in concentrates, indicating a degree of heat stability, while beta carotene content decreased. The most concentrated source of lycopene was in the pomace, the waste product left after juicing. These watermelon juices and concentrates offer potential for developing beverages and new juice products having enriched lycopene.
Technical Abstract: Watermelons (Citrullus lanatus) are used primarily as a fresh product in the U.S. There is interest in developing value added products for additional markets and for use of cosmetically damaged fruit. In this study, watermelons were processed into juice concentrates, using a series of heat and treatment applications. Application of heat (50 C) and a pectinase slightly increased juice yield from fruit macerate. Pasteurization had little or no effect on carotenoid content of most juices. Application of heat up to 40 or 50 C slightly increased lycopene content of juice concentrates while concentrating the juice to 42 Brix increased lycopene content by 5-fold but reduced beta-carotene content by 40 to 50%. Results indicate that watermelon juice exhibits lycopene stability with application of short or longer durations of heat treatment.