Nutrient potential of watermelon (Citrullus lanatus) seeds and its incorporation in product preparation

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Some Physical Properties of Pumpkin (Cucurbita pepo L. ) and Watermelon (Citrullus lanatus L.) Seeds

Some physical properties of pumpkin (Cucurbita pepo L.) and watermelon (Citrullus lanatus L.) seeds were determined at a moisture content of 9.87% and 2.87% (dry basis), respectively. The mean values of length, width, thickness and geometric mean diameter were 19.92, 11.30, 3.22, 9.71 mm for pumpkin seeds, and 13.28, 8.00, 2.64, 6.52 mm for watermelon seeds, respectively. The mean 1000 seed mas...

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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...

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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...

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Comparison of ploidy level screening methods in watermelon: Citrullus lanatus (Thunb.) Matsum. and Nakai

Direct (chromosome counting) and indirect (flow cytometry, stomatal size, chloroplast number of the guard cells and morphological observations) methods were tested in order to determine the ploidy levels of haploid and diploid watermelon plants of the cultivars Sugar Baby and Halep Karasi. The results revealed that all the techniques tested can be used successfully. It was determined that while...

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ژورنال

عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL

سال: 2016

ISSN: 0976-1276,2230-9403

DOI: 10.15740/has/fsrj/7.2/202-206