Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

Phytochemical and Antibacterial properties of the seed of watermelon (Citrullus lanatus)

Origin and emergence of the sweet dessert watermelon, Citrullus lanatus.

BACKGROUND AND AIMS Watermelons, Citrullus species (Cucurbitaceae), are native to Africa and have been cultivated since ancient times. The fruit flesh of wild watermelons is watery, but typically hard-textured, pale-coloured and bland or bitter. The familiar sweet dessert watermelons, C. lanatus, featuring non-bitter, tender, well-coloured flesh, have a narrow genetic base, suggesting that they...

Lycopene and Citrulline Contents in Watermelon (Citrullus lanatus)

Lycopene and citrulline contents of 9 diploids (2X) and their artificially induced autotetraploids (4X) and autotriploids (3X) were determined in mature fruit. Changes in lycopene and citrulline during fruit development was studied using fruit of variety XYXA with three different ploidy levels from 15 to 40 days after pollination (DAP). Polyploids, especially triploids, had higher levels of lyc...

Recombinant Watermelon (Citrullus Lanatus) Hydroperoxide Lyase and Uses Thereof

Effects of season, time of fruit harvesting and after-ripening durations on the quality of ‘egusi’ melon [Citrullus lanatus (Thunb.) Matsum and Nakai] seed

A study of the after-ripening of ‘egusi’ melon [Citrullus lanatus (Thunb.) Matsun and Nakai] fruits was undertaken at the Teaching and Research farm of the University of Agriculture Makurdi in the wet and dry season productions of 2005 and 2007. The aim was to monitor its effects on seed quality. Fruits were harvested at two leaf colour stages [i.e. when leaves started turning yellow (LTY), and...