The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Lycopene content differs among red‐fleshed watermelon cultivars
Abstract
Lycopene, a carotenoid, has antioxidant properties that may reduce the incidence of certain cancers. Watermelon (Citrullus lanatus (Thunb) Matsum & Nakai) is a natural source of lycopene, with a reported average content of 48.7 µg g−1 fresh weight based on samples taken from retail produce. This study demonstrated the variability of lycopene content in 11 red‐fleshed watermelon cultivars grown at one location, representing seedless, open‐pollinated and hybrid types, and in commercially shipped hybrid and seedless melons, representing seasonal production periods. Tristimulus colorimeter a* and chroma values were positively correlated with lycopene values, but linear or quadratic regressions of colorimeter data against lycopene values were not significant. Tristimulus colorimeter readings from cut melons were compared to amounts of lycopene extracted from the same melons. Lycopene content varied widely among cultivars, with four cultivars having mean values greater than 65.0 µg g−1 fresh weight. Seedless types sampled tended to have higher amounts of lycopene (>50.0 µg g−1 fresh weight) than seeded types. Watermelon lycopene content changed for some cultivars with production season. Published in 2001 for SCI by John Wiley & Sons, Ltd
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Cited by
A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents
Fish, W. W., Perkins-Veazie, P., & Collins, J. K. (2002) · Journal of Food Composition and Analysis · doi:10.1006/jfca.2002.1069 · Cited by 559
Self-citationMangolim, C. S., Moriwaki, C., Nogueira, A. C., Sato, F., Baesso, M. L., Neto, A. M., & Matioli, G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.12.067 · Cited by 527
Quality changes and nutrient retention in fresh-cut versus whole fruits during storage
Gil, M. I., Aguayo, E., & Kader, A. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060303y · Cited by 376
Collins, J. K., Davis, A. R., Adams, A., Manness, N., & Perkins-Veazie, P. M. (2006) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480600807628 · Cited by 6
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Metadata
- Authors
- Perkins‐Veazie, P., Collins, J. K., Pair, S. D., & Roberts, W.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2001-06-14
- Volume
- 81
- Issue
- 10
- Pages
- 983-987
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2042870274
- Cited by
- 272
- References
- 15
- FWCI
- 2.59
- Type
- journal article
- Language
- en
- Open access
- closed
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