|Perkins Veazie, Penelope|
|Siddiq, Muhammad - MICHIGAN STATE UNIV.|
|Dolan, Kirk - MICHIGAN STATE UNIV.|
Submitted to: HortScience
Publication Type: Abstract Only
Publication Acceptance Date: February 20, 2006
Publication Date: June 1, 2006
Citation: Perkins Veazie, P.M., Collins, J.K., Siddiq, M., Dolan, K.D. 2006. Juice and carotenoid yield from processed watermelon [abstract]. HortScience. 41:518. Technical Abstract: Most watermelon in the U.S. is consumed fresh. Development of valueadded products from watermelon is desirable for new market niches, and provides alternative markets for fruit that are cosmetically undesirable for the fresh market. The objective of this experiment was to determine if different processing techniques changed the Iycopene and quality aspects of juices and concentrates. Watermelon flesh was macerated, followed by holding at room temperature (no heat) or heating to 50 C. Macerate was then placed in a hydraulic press to obtain juice. Adding heat to macerate increased juice yield by 1 % to 2% and increased Iycopene content by I to 2 mg' kg-I. The residual pomace (waste from juicing) also contained Iycopene, about 110% of that found in the juice, or 10"10 from the original macerate. In a second experiment, juice was subjected to pasteurization, which caused a slight loss ofIycopene and beta-carotene compared to the unpasteurized juice. In a third study, juice was concentrated to 42 Brix using either 40 or 50 C heat treatments, followed by pasteurization. Heating juice to 50 C concentrated the Iycopene by 17% compared to heating to 40 C. Pasteurization increased the Iycopene content of the 40 C concentrate by 10% but not of the 50 C concentrate. In summary, the addition of heat at various steps during processing and pasteurization of watermelon concentrated but did not degrade Iycopene. Additionally, the residual pomace created from juice manufacturing is a concentrated source of carotenoids and may have potential use as a value added nutraceutical product.