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Lycopene content differs among red‐fleshed watermelon cultivars
Journal of The Science of Food and Agriculture
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
... Similarly, grapes have been improved through agronomy to boost polyphenols, anthocyanins, resveratrol, and vitamins C and K (Di Lorenzo et al., 2019). Watermelon has also been biofortified using agronomic practices to increase lycopene, protein, and amino acids (Perkins et al., 2001). Additionally, crops like citrus, pear, and strawberry have been improved through agronomic methods as explained in Table 1 to increase vitamins, minerals, and antioxidants (Salonia et al., 2020;Zhang et al., 2021;Singh et al., 2022). ...
... Lycopene is a carotenoid compound (Perkins et al., 2001) responsible for the red color in watermelon and is associated with various health benefits, including reducing the risk of certain cancers and cardiovascular diseases. Researchers have focused on increasing lycopene content through conventional breeding methods and genetic engineering techniques. ...
... Citrus species (Citrus spp.) have similarly benefited from breeding and genetic engineering to enhance vitamin C and iron content, further improved by agronomic practices (Salonia et al., 2020;Zhang et al., 2019). For Citrullus lanatus (watermelon), breeding and genetic modifications have increased lycopene content, while emerging techniques such as nanoscale particles for nutrient enhancement show promise (Perkins et al., 2001;Deng et al., 2023). Lastly, Vaccinium corymbosum (blueberries) highlights the variability in phenolic compound bioaccessibility, influenced by genetic and environmental factors, underscoring the necessity for integrated approaches (Mengist et al., 2020). ...
Increasing the nutritional value of any crop plant through various Conventional or non-Conventional methods is known as Biofortification. Deficiency of proteins, essential amino acids, vitamins and minerals leads to ailing health and increased vulnerability to various diseases, which in turn lead to uncountable and unpredicted loss in Gross Domestic Product leading to poor economic growth of the country. It is forthcoming and cost-effective approach that will provide a balance of micronutrient deficiency among the people of developing & underdeveloped nations not having the availability to diverse nutritional access. The Biofortified varieties not only provide required calories but also essential nutrients needed for proper growth and development of an individual. It is advantageous in combating malnutrition and hidden hunger by enhancing the micronutrient content of commonly consumed fruits. By increasing essential vitamins, minerals, and beneficial compounds through methods like traditional breeding, genetic engineering, and agronomic practices, biofortified fruits provide a sustainable solution to address deficiencies in regions with limited access to diverse foods. For instance, mango, guava, papaya, and citrus have been improved to offer higher levels of nutrients such as iron, zinc, vitamin C, and beta-carotene. This makes biofortified fruits a cost-effective way to enhance nutrition, particularly for vulnerable populations, helping to reduce the risks associated with hidden hunger and malnutrition. One of the important targets of United Nation is to provide fortified food enriched with important minerals to the targeted undernourished population in different parts of the world. The lack of essential nutrients, notably minerals such as iron (Fe), zinc (Zn), and vitamin A, is one of the main causes of “hidden hunger”, especially in underdeveloped nations. The review covers most of the important aspects of Biofortification in important fruit crops.
... Another study reported a narrower range (36.5-71.2 mg/kg fw) [51], highlighting that lycopene content in watermelon varies greatly depending on the cultivar, cultivation practices, and environmental factors and/or methodological differences in lycopene extraction and quantification. The dendrogram (Figure 10) illustrates the grouping of thirteen watermelon cultivars/hybrids based on their lycopene content, determined using a hierarchical cluster analysis. ...
... Another study reported a narrower range (36.5-71.2 mg/kg fw) [51], highlighting that lycopene content in watermelon varies greatly depending on the cultivar, cultivation practices, and environmental factors and/or methodological differences in lycopene extraction and quantification. Lycopene, a potent carotenoid with established antioxidant properties, plays a significant role in protecting against oxidative damage and inflammation [36,52]. ...
This study investigates the phytochemical composition and cultivation strategies for watermelon (Citrullus lanatus (Thunb.)) in Lithuania’s temperate climate, focusing on its biological activity. Employing innovative grafting techniques and clear plastic film mulching, we successfully countered fusarium wilt while promoting growth and bioactive compound accumulation. Our analysis showed significant cultivar-dependent variations in total phenolic content (ranging from 94.34 ± 8.12 to 327.42 ± 9.14 mg GAE/kg fw in pulps and from 120.46 ± 7.52 to 364.27 ± 6.85 mg GAE/kg fw in rinds), lycopene (ranging from 1.15 ± 0.42 to 103.60 ± 1.69 mg/kg fw in pulps), sugar, and nitrate levels, revealing the influence of genetics and environment on the fruit’s phytochemical profile. Moreover, several Lithuanian watermelon cultivars exhibited comparable or superior levels of key bioactive compounds relative to imported varieties. These findings underscore the potential of watermelon rind and pulp as valuable sources of antioxidants and other bioactive phytochemicals, relevant for nutritional enhancement and medicinal applications. The results contribute to a deeper understanding of watermelon cultivation in Lithuania and highlight opportunities for optimizing agricultural practices to enhance the health benefits associated with this important fruit.
... Moreover, based on a review of the many publications, the lycopene content of tomatoes was determined according to the method based on solvent extraction followed by direct spectrophotometric determination. Aforementioned method was the best because it imparts speed, simplicity, On the other hand, lycopene is the major pigment in red fleshed watermelon that responsible for its red colour (Perkins et al., 2001) which is present in the fruits ranging from 3.38 to 11.34 mg/100g in fresh weight basis (Perkins et al., 2001;Perkins et al., 2006;Soteriou et al., 2014). The pigment extracted from watermelon can be incorporated in to many food products such as spreads, yoghurts, confectionery, sauces, soups and some other products (Olempska., 2006). ...
... Moreover, based on a review of the many publications, the lycopene content of tomatoes was determined according to the method based on solvent extraction followed by direct spectrophotometric determination. Aforementioned method was the best because it imparts speed, simplicity, On the other hand, lycopene is the major pigment in red fleshed watermelon that responsible for its red colour (Perkins et al., 2001) which is present in the fruits ranging from 3.38 to 11.34 mg/100g in fresh weight basis (Perkins et al., 2001;Perkins et al., 2006;Soteriou et al., 2014). The pigment extracted from watermelon can be incorporated in to many food products such as spreads, yoghurts, confectionery, sauces, soups and some other products (Olempska., 2006). ...
Lycopene is responsible for red colour development in tomatoes. Since locally grown tomatoes have less lycopene content, it negatively affects the production of tomato sauce at required quality. The aim of this study was to determine the best post-harvest practices to improve the lycopene content in locally grown tomato (Solanum lycopersicon) varieties namely, Platinum, Abhiman, and Padma. They were harvested at the colour break stage and stored at room temperature (32 °C – 34 °C) and cold room temperature (22 °C) for 14 days. Thereafter, they were subjected to analysis, content and colour development (a*) and the obtained values were compared. Lycopene was extracted using a mixture of hexane, ethanol and acetone (2:1:1 ratio) and lycopene analyzed spectrophotometrically. Watermelon is rich in lycopene and pulp extracted from it was incorporated with tomato purees at different ratios to improve the red colour of tomato purees. Results revealed that the average lycopene content of ripe tomatoes at the harvesting stage ranged from 8.34 ± 1.91 to 9.32 ± 2.21 mg/100 g fresh weights. Tomatoes stored at cold room temperatures contained significantly higher amounts of lycopene (37.05 ± 2.50 to 43.03 ± 1.52 mg/ 100 g fresh weight) compared to that of tomatoes stored at room temperatures (16.50 ± 3.10 to 19.04 ± 2.54 mg/100 g fresh weight). Results revealed that the incorporation of watermelon pulp did not contribute to elevating the colour of tomato puree, even at different ratios.
... The homogenate was centrifuged at 8000× g for 10 min at 25 °C, and the optical absorbance of the supernatant was measured at 503 nm wavelength in a spectrophotometer (UH5300, Hitachi High-Tech, Tokyo, Japan). Lycopene content was calculated using the molecular absorption coefficient of lycopene (172,000 M cm −1 ) [29]. Six independent plant individuals each were used for both CT and VD fruits. ...
... The homogenate was centrifuged at 8000× g for 10 min at 25 • C, and the optical absorbance of the supernatant was measured at 503 nm wavelength in a spectrophotometer (UH5300, Hitachi High-Tech, Tokyo, Japan). Lycopene content was calculated using the molecular absorption coefficient of lycopene (172,000 M cm −1 ) [29]. Six independent plant individuals each were used for both CT and VD fruits. ...
Vine decline (VD) is a recalcitrant syndrome of watermelon, melon, and other cucurbits, often associated with soil-borne pathogens such as Monosporascus cannonballus and characterized by root necrosis, leaf chlorosis, and wilting at the later stage of fruit maturation. The present study examined VD’s effects on watermelon fruits’ metabolism. The VD-affected watermelon fruits had significantly lower lycopene and total solid contents. Still, polyphenols content and total antioxidant activities were comparable with the controls, suggesting that VD inhibited the ripening processes but maintained defensive processes in the fruits. The VD fruits showed a lower calcium level than the controls, while the contents of other major nutrition minerals were not significantly altered. The VD fruits had a lower content of total amino acids, and their composition was characterized by an increase in the percentage fractions for several amino acids, including citrulline, which may reflect the physiological response to the VD-related water deficit condition. The principal component analysis distinguished amino acid profiles between the VD and control fruits, demonstrating that VD significantly influenced their amino acid metabolisms. The present study revealed that VD imposed characteristic impacts on the biochemical behaviors in the watermelon fruits.
... In another study, the lycopene content peaked for 7 days in grafted watermelon (Celebration, Gallery, Pegasus, and Torpilla) [64]. Seasons, cultivars, and production sources can affect the lycopene content [65]. ...
... In another study, the lycopene content peaked for 7 days in grafted watermelon (Celebration, Gallery, Pegasus, and Torpilla) [64]. Seasons, cultivars, and production sources can affect the lycopene content [65]. Anthocyanins are flavonoids commonly found in fruits that exert strong antioxidant activity. ...
Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.
... Carotenoids are responsible for the vibrant colors of cucurbit flowers. They constitute a polyene chain of 40 carbons with up to 15 conjugated double bonds, which functions as a chromophore and renders the bright yellow, orange and red colors in flowers (and fruits) of cucurbits (Fraser and Bramley, 2004;Perkins-Veazie et al., 2001;Rodriguez-Concepcion and Stange, 2013). A number of carotenoid compounds have been identified and reported from floral extracts of some cucurbit species. ...
... Detailed information is available on the genes involved in carotenoid formation in the fruits of cucurbits (Obrero et al., 2013;Xu et al., 2021) and several studies deciphered the core pathway genes and enzymes involved in the biosynthesis of carotenoids in various organs of non-cucurbit plants (Fraser and Bramley, 2004;Ruiz-Sola and Rodríguez-Concepción, 2012;. Given that fruits of cucurbits (Cuong et al., 2021;Liu et al., 2012;Perkins-Veazie et al., 2001;Xu et al., 2021) and different organs of other plants (Cazzonelli, 2011;Park et al., 2015;Ruiz-Sola and Rodríguez-Concepción, 2012) produce several carotenoids also identified from cucurbit flowers, and considering that the pathway of carotenoid formation is conserved among plant organs and species (Giuliano et al., 1993;Li et al., 2015;Tuan et al., 2012), we here present information available on the floral carotenoids in cucurbits based on biosynthetic studies in fruits of cucurbits and in various organs of other plants (Fig. 1). ...
Fruiting of most cucurbits, among them several commercially used species, relies on animals that transfer pollen
from male to female flowers. To attract their pollinators, many cucurbits produce large, colorful and scented
flowers, which, however, also attract florivores. Knowing the flower visitors and understanding the specific
signals, including their biosynthesis, attractive to pollinators and florivores might be useful when aiming to
increase pollination and fruiting by ecological measures, breeding and genetic engineering. This review summarizes
the knowledge available on floral pigments, scents and visitors of cucurbits. We also review the genetic
basis of floral pigment and scent production as well as the role of floral colors and scents in attracting pollinators
and florivores. Floral visitors and colors are quite well studied, but there is very limited knowledge on the
biosynthesis of the various floral scent compounds described and the cues used by the different flower visitors to
find cucurbit flowers.
... Watermelon (Citrullus lanatus) is a common, natural and safe fruit belonging to the family Cucurbitaceae (Edwards et al., 2003). Its pool of antioxidant constituents such as lycopene (Perkins-Veazie et al., 2001), betacarotene, vitamins C, E and specific amino acids -arginine and citrulline (Charoensiri et al., 2009;Ambreen, et al., 2013) has been reported to protect cells, deoxyribonucleic acid (DNA) and other tissues in the body from oxidative damage (Altas et al., 2011). Since the essence of the body's antioxidant defense system is to prevent oxidative stress and maintain redox balance between pro-oxidants and antioxidants (Srinivasan et al., 2009), returning animal's body to its physiological equilibrium is an expected outcome if any antioxidant supplement is said to be effective. ...
... The significantly best antioxidant effects of the supplement were recorded at 40% WJ supplementation level compared to 20% WJ and 200 mg/L AA supplementation. Watermelon juice is rich in antioxidant constituents such as lycopene (Perkins-Veazie et al., 2001), beta-carotene, vitamins C, E and specific amino acidsarginine and citrulline (Charoensiri et al., 2009;Ambreen, et al., 2013) which are potentially active in modulating activities of the endogenous antioxidant enzymes against negative effects of radicals. The importance of supplementing electrolytes and amino acids in the maintenance of physiological functions of chickens during hot weather has been documented (Brake et al., 1994). ...
High ambient temperature (≥30℃) is an important environmental stress factor confronting poultry industry in the tropical regions worldwide. It generates excess reactive oxygen species (ROS) to overwhelm endogenous antioxidant enzymes activities and induces oxidative stress which causes lipid peroxidation and cell damage. This study investigated the potentials of watermelon juice (WJ) and ascorbic acid (AA) in boosting antioxidant enzymes activities against oxidative stress and lipid peroxidation in heat-stressed layer chickens. A total of ninety-six ISA brown layers of 34 weeks old were randomly allotted into four groups each containing 24 birds with three replicates. The control group (C) was given water (non-supplemented), the test groups (T1 and T2) were supplemented with 20 and 40% WJ in water respectively and the reference group (R) was supplemented with 200mg AA/litre of water. Data generated were subjected to one-way ANOVA. Results revealed that supplementation with WJ and AA significantly (p<0.05) boosted activities of superoxide dismutase (C: 0.73U/ml, T1: 3.82U/ml, T2: 10.00U/ml and R: 9.27U/ml), catalase (C: 7.51nmol/min/ml, T1: 11.09nmol/min/ml, T2: 26.70nmol/min/ml and R: 18.20nmol/min/ml) and glutathione peroxidase (C: 6.11nmol/min/ml, T1: 47.88nmol/min/ml, T2: 93.53nmol/min/ml and R: 55.01nmol/min/ml) and significantly decreased malondialdehyde plasma concentrations (C: 0.52μM, T1: 0.33μM, T2: 0.01μM and R: 0.19μM). The effects were generally distinctive at 40% WJ supplementation level. Due to antioxidant effectiveness of WJ and AA recorded in this study. It was concluded that WJ be supplemented in water for combating heat stress in laying chickens.
... Salmon yellow watermelons contain small amounts of pro-lycopene and canary yellow watermelons contain trace amount of lutein and β-carotene. White-fleshed watermelons have no carotenoid content (Perkins-Veazie et al. 2001). ...
... It is largely consumed as a refreshing summer fruit, much appreciated because of its refreshing capability, attractive colour, delicate taste, and high water content to quench the summer thirst (Asfaw, 2022). The fruit is abundant in lycopene and possesses a total antioxidant capacity comparable to that of tomatoes (Perkins-Veazie et al., 2001). Additionally, the fruits serve as an excellent source of beta-carotene, vitamins (B, C, and E), minerals (K, Mg, Ca, and Fe), amino acid (citrulline) and phenolic compounds. ...
Watermelon is a popular and widely consumed fruit that is thirst-quenching and nutritious, containing abundant health-promoting phytonutrients, minerals, and antioxidants. The present study assessed the nutritional potential of twenty watermelon genotypes with different flesh colours, such as red, pink, orange, yellow, and white. This study was conducted in the experimental field of the Department of Vegetable Science at Kerala Agricultural University, Thrissur during two growing seasons (December-March) of 2021-2022 and 2022-2023. A significant variation (p=0.05) was seen in nutritional quality characteristics such as lycopene, beta-carotene, citrulline, and ascorbic acid levels across various watermelon genotypes with different flesh colours. Lycopene and beta-carotene content varied from 0.037 to 66.963 µg/g and 0.037 to 7.423 µg/g, respectively, based on fresh weight. Citrulline content ranged from 843.810 ppm to 2589.750 ppm. Ascorbic acid content ranged from 21.410 to 49.827 mg/kg on a fresh weight basis. The findings indicated that watermelon genotypes with red flesh are good source of lycopene and ascorbic acid. While the highest beta-carotene content was found in orange flesh genotypes. Both orange and yellow flesh watermelon genotypes exhibited supremacy of citrulline content compared to those with red and pink flesh. White-fleshed watermelon genotypes exhibited the lowest levels of lycopene and beta-carotene content. There were significant differences in the yield per plant among various flesh-coloured genotypes of watermelon. Therefore, the findings of this study are crucial for the development of nutritionally enhanced watermelon varieties. This will also help consumers in selecting different flesh-coloured watermelons based on their dietary preferences.
... The diversity of flesh colors of watermelon; red, pink, pale yellow, white and orange is underscored by carotenoid composition (Tadmor et al., 2005). In red-fleshed watermelons, α and β-carotene, phytofluene, phytoene, and lycopene are commonly reported carotenoids, with the latter being the most predominant (up to 97%) (Perkins-Veazie et al., 2001;Zhao et al., 2013;Ilahy et al., 2019). ...
Watermelon (Citrullus lanatus L.) fruit is widely consumed for its sweetness, flavor, nutrition and health-promoting properties. It is commonly commercialized in fresh-cut format, satisfying consumer demand for freshness and convenience, but its shelf-life is limited. Despite the potential for growth in fresh-cut watermelon sales, the industry faces the challenge of maintaining quality attributes during storage. Fresh-cut processing induces a series of physiological and biochemical events that lead to alterations in sensory, nutritional and microbiological quality. A signal transduction cascade involving increases in respiration and ethylene production rates and elevated activities of cell wall and membrane-degrading enzymes compromise cellular and tissue integrity. These responses contribute to the development of quality defects like juice leakage, firmness loss and water-soaked appearance. They also drive the loss of bioactive compounds like lycopene, affecting flesh color and reducing nutritional value, ultimately culminating in consumer rejection, food losses and waste. Although great research progress has been achieved in the past decades, knowledge gaps about the physiological, biochemical and molecular bases of quality loss persist. This review article summarizes the advances in the study of physicochemical, microbiological, nutritional, and sensory changes linked to the deterioration of watermelon after processing and during storage. Different technological approaches for quality improvement and shelf-life extension are summarized: pre- and postharvest, physical, and chemical. We also discuss the advantages, disadvantages and challenges of these interventions and propose alternative directions for future research aiming to reduce qualitative and quantitative fresh-cut watermelon losses.
... The total anthocyanin content was expressed in g of anthocyanins per 100 g. The lycopene analysis was performed according to Perkins-Veazie et al. (2001). ...
The juice of blood oranges, especially those of the Citrus sinensis variety Moro, cultivated in the region of Sicily (Italy), is an increasingly popular drink due to its beneficial health properties, such as its ability to reduce abdominal fat, related to its anthocyanin constituents, especially cyanidin-3-O-glycoside (C3G), as demonstrated in pre-clinical and clinical studies. However, the dry extract of C. sinensis juice currently available at compounding pharmacies in Brazil includes samples from various countries, some of which may not have adequate climatic conditions for the production of anthocyanins. In this work, we investigated samples from the three major suppliers (reference, A1, and A2). The composition of the samples was analyzed by LC-UV and LC-MS, total anthocyanin content (TAC), antioxidant activity (DPPH assay), and in vitro anti-inflammatory effect, by NO production in macrophages. C3G was detected only in the reference sample (1.6%), the TAC values were 1.45%, 0.1% and 0.01% in the reference, A1, and A2, respectively. The reference and A1 showed similar antioxidant activity (EC50 of 45.6 and 62.4 µg/mL, respectively), while A2 showed lower activity (EC50 315.1 µg/mL). Only the reference sample showed significant inhibition of NO release, demonstrating the need for quality control of these commercialized samples.
... Watermelon (Citrullus lanatus) is a vital crop in the cucurbit family, widely cultivated in temperate and tropical regions. Renowned for its refreshing taste, watermelon is a cultural emblem of hot summer and a nutritional powerhouse, offering an abundance of vitamins, minerals, and phytochemicals with significant health benefits [1][2][3]. With escalating global demand, safeguarding watermelon yield and quality against phytopathogenic diseases is crucial. ...
Background
Watermelon is a nutritionally and economically significant crop in the US and globally. Gummy Stem Blight (GSB), caused by three cryptic Stagonosporopsis species, is one of the most devastating diseases affecting watermelon in the US, impacting most of the plant’s above-ground parts. This study aimed to identify key Quantitative Trait Variants (QTVs) that include SNPs and In/Dels associated with GSB resistance in selfed derivatives of advanced multicross interspecific derivatives population derived from intercrosses between the most resistant lines of Citrullus amarus and highly susceptible cultivars of Citrullus lanatus.
Results
Resistant and susceptible bulks were created by combining equimolar DNA concentrations from 30 extremely resistant derivatives and 30 extremely susceptible lines. These bulks underwent whole-genome sequencing, generating over 1 billion reads per bulk to achieve comprehensive genome coverage. The mapping percentage of the bulks to the parental genomes ranged from 92 to 99%. More than 6 million SNPs and 1 million indels were identified from the resistant parental genome, compared to fewer than 2 million SNPs and 0.4 million indels from the susceptible parental genome. QTNs associated with GSB resistance were identified using single-nucleotide polymorphism-index and Gprime methods. Statistically significant variants/loci linked to GSB resistance were found on chromosomes 1, 2, 3, 5, 7, 10, and 11. Notably, the genes Lipase class 3 family protein, Ribosome hibernation promotion factor (CaU02G00010), Ubiquitin-like-specific protease 1D (CaU03G04260), and Zinc finger CCCH domain-containing 15 (CaU03G10970) harbored the highest delta SNPs. Several previously published genes, including Avr9/Cf-9 Rapidly Elicited Protein (CaU07G12990) on chromosome 7, were also identified.
Conclusions
Identifying significant loci associated with GSB resistance has facilitated the development of PACE assays, which will aid in breeding GSB-resistant watermelon cultivars. These findings provide critical insights into the genetic basis of GSB resistance and represent a significant step towards improving the resilience of watermelon crops against this devastating disease.
... Lycopene is a tetraterpenoid pigment and a needle crystal [18] found in various plants, including tomatoes [19], citrus fruits [20], watermelons [21], carrots [22], and grapefruits [23]. It is insoluble in water but soluble in chloroform and benzene oil. ...
Carotenoids are tetraterpene compounds acting as precursors to vitamin A, with functions that include protecting eyesight, enhancing immunity, promoting cell growth and differentiation, and providing antioxidative benefits. Lycopene, β-carotene, and astaxanthin are particularly critical for health and have diverse applications in food, health products, and medicine. However, natural carotenoids are encased within cell structures, necessitating mechanical methods to disrupt the cell wall for their extraction and purification—a process often influenced by environmental conditions. Thus, improving the efficiency of carotenoid extraction from natural resources is of great interest. This review delves into the research progress made on the extraction processes, structures, and biological functions of carotenoids, focusing on lycopene, β-carotene, and astaxanthin. Traditional extraction methods primarily involve organic solvent-assisted mechanical crushing. With deeper research and technological advancements, more environmentally friendly solvents, advanced machinery, and suitable methods are being employed to enhance the extraction and purification of carotenoids. These improvements have significantly increased extraction efficiency, reduced preparation time, and lowered production costs, laying the groundwork for new carotenoid product developments.
... Watermelon has become the leader among fresh fruits and vegetables in lycopene which has anti-cardiovascular and anti-cancer properties. Many recently developed red fleshed varieties of watermelon contain 60% more lycopene than tomato (Perkins-Veazie et al., 2001) [3] . Watermelon exceeds tomato in average lycopene content (49 μg/g vs 31 μg/g fresh weight) (USDA National Nutrient Database, 2003) [4] . ...
The present investigation was carried out in eighty different genotypes of watermelon including two wild species i.e C. lanatus var. citroides and C. colocynthis. The potential nutrient contents of the pulp, seeds and rind of watermelon were evaluated. The study was carried out dried samples. Results of the investigation revealed that potassium (369.93-8326.2), sodium (38.00-728.17), and zinc (0.03-18.11) has high amount in the most of the genotypes. Although some other minerals were also evaluated but then lower amount as compared to those nutrients. There is a huge variation in the nutrient composition in watermelon genotypes and content reflecting the high selection prospects for these traits to improve the performance through breeding programme.
... The determination of TCC was based on a previously reported procedure [33]. Details are given in Supplementary Materials. ...
Edible blossoms and extracted oils from various parts of plants have gained the interest of researchers in recent years due to their strong antioxidant activity and their high content of vitamins. In addition, they contain a plethora of polyphenols, and they do not have high caloric content. The blossoms of Prunus dulcis (i.e., almond tree) are edible; however, they have not been examined in terms of nutritional value. The present study aimed to examine the nutritional value of almond blossoms, as well as their extracted oil. The fat content of the blossoms was 1.75 g/100 g dry weight (dw), while the defatted blossoms were found to contain 1.34 g/100 g dw of crude protein and 29.97 g/100 g dw of carbohydrates. In addition, the blossom oil was tested for its composition of fatty acids, polyphenols, and total carotenoids. According to the results, several important fatty acids for human health were identified, such as oleic (25.17%), linoleic (15.64%), and linolenic (10.15%). Simultaneously, a low oxidation index (COX), i.e., 4.05, and many monounsaturated (25.17%) and unsaturated (67.56%) fats were detected, while both polyphenols (51.86 mg GAE/kg) and carotenoids were in abundance. Finally, the combination of simple stirring with ultrasound (a green extraction method) was found to be the most appropriate method to ensure maximum amounts of various antioxidant compounds in the blossom extracts (i.e., polyphenols and L-ascorbic acid). After optimization, the total polyphenol content increased by 23.98% and L-ascorbic acid content by 6.96%. In addition, antioxidant activity was tested by different antioxidant assays and specifically FRAP, DPPH, and H2O2, which showed a corresponding increase (14.46, 17.23, and 8.79%, respectively). Therefore, it can be concluded that Prunus dulcis blossoms, besides being edible, are also highly nutritious, and their oil has nutritional value and deserves further exploration.
... The production of watermelon is largely reserved for fresh consumption due to its pleasing sensory qualities of flavor, sweetness, succulence, and freshness. Watermelon pulp's red color is caused by Lycopene, a pigment with strong anti-oxidant properties [3]. So, watermelon is a promising raw material for the manufacturing of chemicals, especially natural colorants and antioxidants, due to its high productivity and unique chemical composition. ...
The industry is faced with the task of introducing novel products with significant added value due to the rising customer demand for ingredients derived from sustainable sources and organic processes. Lycopene, a red pigment with well-known antioxidant effects, is particularly abundant in watermelon. They are also a remarkable source of different nutrients, but because of a specific harvesting period, seasonal production in certain agro-climatic zones, watermelon fruit have a relatively short shelf life. Therefore, the fruits are processed into juice concentrates, which extends their shelf life, lowers the cost of transportation and storage, and makes the fruit available year-round, even when it is out of season. Evaporation is the typical process used for producing juice concentrates. The main drawbacks of various evaporators, however, include the increase in viscosity brought on by the concentration of the juice and the fouling of the heat transfer surface. In this study, concentration is achieved by stripping water from the juice by an unsaturated air stream, under a high centrifugal field in a rotating packed bed with wire mesh packing. The performance of the contactor is studied by varying the operating parameters (rotating speed, air flow rate, juice flow rate, and temperature). The highest concentration obtained in the study after two hours of operation is *21.9°Brix which is remarkable.
... For lycopene and β-carotene determinations, samples were prepared by the method described [71]. Briefly, a known quantity of dried rose hips was added to a mixture consisting of organic solvents (n-hexane ≥ 99%, acetone ≥ 99%, ethanol 96% from Sigma Aldrich, St. Louis, MO, USA in a volume ratio of 2:1:1) and 50 mg·L −1 butylated hydroxyl toluene (Merck, Darmstadt, Germany). ...
The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene—7.25 [mg/100 g fruit weight]; lycopene—2.34 (mg/100 g FW); total polyphenol content (TPC)—2980 [mg GAE/kg FW]; total flavonoid content (TFC)—1454 [mg CE/kg FW]; antioxidant activity—ABTS 12.3 [μmol/100 g FW], DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity—Staphylococcus aureus MIC/MMC 4/0 [mg∙mL⁻¹], Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.
... Carotenoid determination was performed as reported previously [31], but with modifications. A single drop of oil sample (~0.01 g) was filled with cyclohexane in a 5 mL volumetric flask. ...
Prunus avium L. and Prunus spinosa L. are valuable fruit-bearing trees known for their bioactive compounds and medicinal properties. However, limited research exists regarding their kernel oils. This study aimed to compare the chemical composition, quality parameters, and bioactive potential of the kernel oils extracted from Prunus avium L. and Prunus spinosa L. The kernel oils’ fatty acid and tocopherol profiles were characterized, and the presence of bioactive compounds were identified and quantified. Total polyphenol content (TPC) and antioxidant activity (AAC) were also measured, indicating the presence of bioactive compounds in both oils. Additionally, the main quality parameters, including oxidative status, were evaluated. The fatty acid analysis revealed a higher proportion of polyunsaturated fatty acids compared to monounsaturated fatty acids in both kernel oil samples. Linoleic acid (57–64%) and oleic acid (18–29%) were the major fatty acids in both Prunus avium L. and Prunus spinosa L. kernel oils. α-Eleostearic acid (11.87%) was quantified only in Prunus avium kernel oil. Furthermore, the α-, β-, γ-, and δ-tocopherol content were determined, and it was found that both kernel oils contained γ-tocopherol as the major tocopherol (~204–237 mg/Kg). TPC in Prunus avium L. kernel oil was measured at 9.5 mg gallic acid equivalents (GAE)/Kg and recorded as ~316% higher TPC than Prunus spinosa L. kernel oil. However, the recorded AAC were 11.87 and 14.22 μmol Trolox equivalent (TE)/Kg oil, respectively. Both oils recorded low peroxide values (~1.50 mmol H2O2/Kg), and low TBARS value (~0.4 mmol malondialdehyde equivalents, MDAE/Kg oil), but high p-anisidine value (23–32). The results indicated that both Prunus avium L. and Prunus spinosa L. kernel oils exhibited unique chemical compositions.
... Lycopene levels in different watermelon cultivars ranged from 0.2 to 10 mg/100 g (Perkins & Collins, 2004), which is consistent with the results of the present investigation. The red-fleshed New Dragon cultivar from the current study had the greatest lycopene content; this result supports Penelope et al. (2001) findings that numerous red-fleshed watermelons produced high lycopene contents. In this study, the lycopene concentration of the Golden pleasure cultivar yellow-fleshed watermelon and the New dragon cultivar red-fleshed watermelon varied substantially (Table 2). ...
Organic byproducts are seen to be a great alternative to organic fertilisers that are sustainable. Fruits grown organically had gained popularity across the globe. The current study compares the fruit quality of two watermelon cultivars (New dragon and Golden delight) grown organically in order to better understand the variability in mineral content, antioxidant capacity, TSS content (Total Soluble Solids), lycopene content, and other physiochemical properties. In terms of rind thickness, juice content, and lycopene concentration, there was the interaction between different cultivars and organic fertilisers. Results show that in the New dragon cultivar the poultry manure has the thinnest significant rind size (0.38cm). The result also demonstrated that in the New dragon cultivar seaweed extract had the significantly higher lycopene concentration (6.132). When tested with poultry manure, the new dragon cultivar displayed the highest significant percentage inhibitory activity of antioxidant (53.93). With mean values of 1389mg/100g, the Golden Delight cultivar treated with poultry manure produced the significantly higher K content. In both cultivars, poultry manure and seaweed extract continue to have higher significant Fe concentration. The control, in the Golden Delight cultivar, had the lowest Na level (58.97 mg/100 g), and other treatments had a significant effect. When the Mn content was measured, the control on both cultivars was much lower when compared to chicken dung and seaweed extract. Results later showed a strong positive correlation between the identified physiochemical properties. The New dragon cultivar had the best results when fertilised with poultry dung.
... In Ghana, cultivation of watermelon is concentrated around the Southern belt (Greater Accra, Ashanti region, Volta region, Western region, Central region and Eastern region) and in the Upper East and Upper West regions (Lamptey, 2013). Watermelon is well known for its rich source of lycopene and "thirst quenching" ability (Fish and Davis, 2003;Perkins-veazie et al., 2001). Earlier clinical studies have reported antioxidant activity of lycopene as a free scavenging property on biological systems (DeSteffani et al., 2000;Gann et al., 1999). ...
The research was conducted to determine the physicochemical characteristics of watermelon wine developed from four different Saccharomyces cerevisiae strains (Lalvin EC 1118, Lalvin QA 23, Redstar rouge and Redstar premier classique). The physicochemical characteristics of the treatments determined included pH, titratable acidity, °Brix, and ethanol content. The data obtained were subjected to two-way analysis of variance. The mean pH, titratable acidity, apparent °Brix and ethanol during fermentation ranged between 3.629-3.848, 1.090-1.85%, 17.69-8.13°Brix, and 1.530-7.545ABV% respectively. It was noticed that the fermentation time significantly influenced the physicochemical parameters examined irrespective of the yeast strain used. However, the physicochemical characteristics findings showed that all the yeast strains used were suitable for watermelon wine production.
... Conventional solvent extraction methods (Sadler et al., 1990;Perkins-Veazie et al., 2001) were employed for carotenoid extraction. 10 g of each sample (ketchup A or ketchup B) were added to a mixture consisting of 250 ml hexane, 125 mL of acetone, 125 mL of ethanol (2:1:1, V/V/V), and 0.05% (w/V) butylated hydroxytoluene (BHT). ...
The most famous of all forest fruits is pomegranate (Rosa carina), which is used to make extremely tasty jam and marmalade. Fruits that are collected for jam or marmalade and those that are collected for tea are in different stages of ripening. In addition to vitamin C, rosehip is rich in vitamins B2 and K as well as provitamin A (beta-carotene, E160a) and lycopene (E160d). A sample of dried rosehip was selected for qualitative and quantitative analysis of the content of E160a (β-carotene) and E160d (lycopene) dyes. Using UV-VIS spectrophotometric method and Beer-Lambert's law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations of E160a and E160d dyes. Antioxidant capacity of sample was determined by DPPH method. The E160a (β-carotene) and E160d (lycopene) content was 64.8326 ± 0.4128 µg/g and 20.9746 ± 0.459 µg/g in n-hexane extract of dry rosehip, respectively. Antioxidant activity of prepared fruit and rosehip leaves extracts was determined by DPPH method. Result of analysis expressed as EC50 (mg/mL) value was 1.87. Rosehip is mainly consumed as a tea for enjoyment and refreshment. It poses a beneficial effect on the heart and kidneys, and is ideal for preventing the formation of stones in the kidneys and urinary tract. There are no harmful effects for human health because it is a natural astringent, antibacterial agent, antioxidant, arteriosclerotic, antiscorbutic, antidiarrheal, diuretic, depurative, choleretic, so it can be taken in larger quantities.
... Lycopene, a natural carotenoid, is widely found in fruits as diverse as pink guavas, tomatoes and red-skinned watermelons [128,129]. In the clinic, lycopene is the subject of numerous studies investigating its anti-cancer, cardiovascular disease prevention, liver protection, and other alternative effects. ...
Natural bioactive compounds have recently emerged as a current strategy for Alzheimer’s disease treatment. Carotenoids, including astaxanthin, lycopene, lutein, fucoxanthin, crocin and others are natural pigments and antioxidants, and can be used to treat a variety of diseases, including Alzheimer’s disease. However, carotenoids, as oil-soluble substances with additional unsaturated groups, suffer from low solubility, poor stability and poor bioavailability. Therefore, the preparation of various nano-drug delivery systems from carotenoids is a current measure to achieve efficient application of carotenoids. Different carotenoid delivery systems can improve the solubility, stability, permeability and bioavailability of carotenoids to a certain extent to achieve Alzheimer’s disease efficacy. This review summarizes recent data on different carotenoid nano-drug delivery systems for the treatment of Alzheimer’s disease, including polymer, lipid, inorganic and hybrid nano-drug delivery systems. These drug delivery systems have been shown to have a beneficial therapeutic effect on Alzheimer’s disease to a certain extent.
... Lycopene content was analyzed spectrophotometrically using the method Sadler et al., [25], with modifications by Perkins-Veazie et al., [26], and Veljović et al., [27]. Each sample was prepared in 3 replicates. ...
Erosion of crops genetic resources is happening due to replacement of traditional landraces with high genetic diversity by modern commercial varieties with high genetic uniformity. Due to good resistance to climatic conditions and on the basis of previous pomological and sensory analyses, it is assumed that the tomato landraces have good quality of fruit and better taste compared to modern commercial varieties. Tomato landraces are characterized by high content of vitamins and minerals and other antioxidants.. The aim of this research was to determine differences in biochemical characteristics between different tomato landraces from Gene Bank of Republic of Srpska. The 2-year research (2018 and 2019) was conducted on 10 tomato landraces from the Gene Bank of Republic of Srpska: GB00874,
... Herein conventional solvent extraction methods were applied (Perkins-Veazie et al., 2001;Sadler et al.,1990). Specifically, 10 g of each sample (dried rosehip fruit -sample 1 and jam made of it -sample 2) were mixed with a solution consisting of 250 ml hexane, 125 ml of acetone, 125 ml of ethanol (2:1:1, v/v/v), and 0.05 % (w/v) butylated hydroxytoluene (BHT). ...
Rosehip is one of the richest sources of vitamin C, and the jam made from it tastes delicious. In this work, the content of food colors E160a (lycopene) and E160d (?-carotene) was determined, as well as the antioxidant capacity of these food products. By applying the UV-Vis spectrophotometric method and using the Lambert-Beer law, a system of two linear equations with two unknowns was set up, which was used to determine the concentrations for the colors E160a and E160d. The content of lycopene and ?-carotene in dried rosehip fruit and jam was 2.34 and 0.85, and 7.25 and 2.01 mg in 100 g of fruit/jam, respectively. The antioxidant capacity of the samples was determined by the DPPH test. The antioxidant capacity of fruit and rosehip jam was 6.84 and 4.17 ?mol of Trolox/100 g of fresh sample. Thermal processing affects the content of lycopene, ?-carotene, and antioxidant capacity. The obtained results reveal beneficial effects of the everyday consumption of dried rosehip fruit and jam.
... Spectrophotometrical method was used for total lycopene content determination as described (11). A 1 g of sample (fruit material) was added to a mixture consisting of 25 ml of hexane, 12.5 ml of acetone, 12.5 ml of ethanol and 0.05% (w/v) butylated hydroxytoluene. ...
... Charoensiri et al. (2009) looked at 37 different fruits and found red watermelon to be one of the best suppliers of lycopene. Perkins-Veazie et al. (2006) examined 50 different watermelon cultivars and found lycopene levels ranging from 3.52±2.30 to 11.20±2.0 ...
Watermelon is mostly eaten in fresh form due to its high moisture content which is responsible for its deterioration within a short time. Foam-mat drying of watermelon was carried out using a mechanical dryer. In the foam mat drying experiments, 10% egg albumen and 2% carboxyl methylcellulose were used as the foaming agent and stabilizing agent, respectively. Thin layer drying was carried out in the mechanical dryer under temperatures of 60 and 70C. Some nutritional qualities and chemical compositions of the watermelon were determined before and after drying. The result of the phytochemical properties revealed that the watermelon flakes have a high value of flavonoid content of 1.18±0.02 and 1.09±0.00 mg 100 g-1 with low terpenoid contents of 0.10±0.00 and 0.11±0.00 mg 100 g-1 for the sample dried using 60 and 70C respectively. High ferric ion reducing antioxidant power (FRAP) value of 38.73±0.90 and 41.25±0.90 mg g-1 with low lycopene value of 0.312±0.00 and 0.323±0.01 mg g-1 was observed for the antioxidant properties of watermelon dried at 60 and 70⁰C. The vitamin content shows that the flakes are highly rich in vitamin C (46.26±0.03 and 47.35±0.02 mg g-1 for 60 and 70C, respectively) and had a low vitamin B1 content (0.15±0.01 and 0.13±0.00 mg g-1 for drying temperature of 60 and 70C, respectively). Therefore, the results of the foam-dried watermelon flakes showed that the qualities of the watermelon were preserved during drying and safe for consumption.
... To monitor the carotenoid and crocin content from saffron control and SA treated cells, the methods described by Sadler et al. [20] and Perkins-Veazie et al. [21] were optimized to extract simultaneously carotenoids and crocin. Briefly, 200 mg cell samples were extracted with 5 mL (0.05% w/v) of butylated hydroxytoluene (BHT) in acetone, 5 mL 95% ethanol, and 10 mL hexane for 15 min after stirring at 180 rpm. ...
A cell suspension culture of saffron (Crocus sativus L.) was previously established from style-derived calli to obtain an in vitro system for crocin, an uncommon and valuable water-soluble apocarotenoid, and carotenoid production suitable for future scaling up. To shed more light on the correlation between apocarotenoid biosynthesis and key-gene expression, in this study, SA was used at 0.5 mM concentration to elicit crocin production and the effects on carotenoid production were analyzed after 6, 12, 24, and 48 h. HPLC-DAD analysis was used for total crocin quantification as well as the other carotenoids zeaxanthin, β-carotene and lutein. Quantitative RT-PCR was used to analyze the transcript levels of saffron apocarotenoid biosynthetic key genes PSY (phytoene synthase), BCH1 (β-carotene hydroxylase), and CCD2 (carotenoid cleavage dioxygenase) after SA elicitation. In saffron suspension-cultured cells elicited by SA, the carotenoid biosynthetic pathway was mostly enhanced toward crocin biosynthesis, known to exert strong biological activity and therapeutic effects, rather than lutein or xanthins. SA increased BCH1 and CCD2 gene expression 15.6 and 3.3 times, respectively, compared to the control at 24 h after elicitation. Although a dynamic change of metabolite contents and gene expression was observed during the 48 h time course in response to SA elicitation, the changes of zeaxanthin and crocin were consistent with the regulation of the corresponding genes BCH and CCD2 during the time course. In conclusion, the effects of SA on regulation of gene expression in the apocarotenoid pathway could be successfully applied for the biotechnological production of crocin.
... Matsum. & Nakai), taze ağırlık olarak ortalama 48.7 mg likopen içerirken, çekirdeksiz karpuzların taze ağırlığında ise daha yüksek oranda (50 mg) likopen bulunmaktadır [7]. Karpuzun 100 gramında 26 ile 29 kalori arasında enerji, % 89-94 arasında su, % 7-11 arasında şeker, A vitamini, B vitamini kompleksi, C vitamini, 12 mg fosfor, 2.5 mg potasyum, 0.2 mg demir ve 7 mg kalsiyum bulunur [8]. ...
z: Yürütülen çalışmada Crimson Sweet (Citrillus lanatus Thunb.) karpuz çeşidi kullanılmıştır. 3 farklı organik materyal (vermikompost, gidya, leonardit) ve bunların farklı dozları (% 3, % 6, % 9) ile bahçe toprağının kullanıldığı kontrol grubunun, karpuzda iyon alımına etkisi incelenmiştir. Karpuz fideleri, her biri 3 kilogramlık hacme sahip olan saksılarda büyütülmüştür. Uygulamalar 5 tekerrürlü olup, her saksıda 1 adet bitki olacak şekilde toplam 50 adet karpuz fidesi kullanılmıştır. Çalışmanın sonunda bitki yapraklarından alınan örneklerde iyon miktarları (N, K, Ca, Mg, Cu, Fe, Zn, Mn), içeriğine bakılmıştır. Yapılan analiz sonunda gerek uygulamalar arasında, gerekse uygulamaların dozları arasında farklılıkların olduğu görülmüştür. Abstract: In the study, the variety of watermelon Crimson Sweet (Citrillus lanatus Thunb.) was used. The effect of on the ion uptake of watermelon 3 different organic materials (vermicompost, gidya, leonardite) and their different doses (3%, 6%, 9%) and the control group using garden soil was investigated. Watermelon seedlings were grown in pots each having a volume of 3 kilograms. Applications 5 replicates, each plant in a pot of 1 plant in a total of 50 watermelon seedlings were used. At the end of the study, the content of ions (N, K, Ca, Mg, Cu, Fe, Zn, Mn) in the leaves of plants were examined. At the end of the analysis, it was found that there were differences between the application doses. *İlgili Yazar, email: halidetuga@yyu.edu.tr 1. Giriş Karpuz, Citrullus cinsine ait Citrullus lanatus (Thunb.) Matsum. & Nakai olup, Cucurbitaceae familyasında yer almaktadır [1]. Dünyada özellikle sıcak ve ılıman iklim bölgelerinde yetiştirilmektedir [2]. Karpuz, ülkemizde orijini olmamasına karşın, Akdeniz'den, Karadeniz bölgelerine kadar uzanan ve Hakkari'den Edirne'ye komşu olan Bulgaristan ve Yunanistan'a kadar Türkiye'nin farklı bölgelerinde ortaya çıkmıştır [3,4]. Türkiye'nin güneyinde bulunan Çukurova bölgesinde, karpuz, erken üretim amacı ile çoğunlukla alçak tüneller altında uzun yıllardır yoğun bir şekilde yetiştirilmektedir [5]. Türkiye'de 863 bin ha alanda yaklaşık 4 milyon ton karpuz yetiştiriciliği yapılmaktadır [6]. En fazla yetiştiriciliği yapılan yerler ise; Adana (1 milyon ton), Antalya (498 bin ton), Bursa (177 bin ton), Şanlıurfa (171 bin ton) ve Diyarbakır'dır (165 bin ton) [6]. Karpuz (Citrullus lanatus (Thunb.) Matsum. & Nakai), taze ağırlık olarak ortalama 48.7 mg likopen içerirken, çekirdeksiz karpuzların taze ağırlığında ise daha yüksek oranda (50 mg) likopen bulunmaktadır [7]. Karpuzun 100 gramında 26 ile 29 kalori arasında enerji, % 89-94 arasında su, % 7-11 arasında şeker, A vitamini, B vitamini kompleksi, C vitamini, 12 mg fosfor, 2.5 mg potasyum, 0.2 mg demir ve 7 mg kalsiyum bulunur [8]. Son yıllarda tarımda organik materyal kullanımına ilgi artmıştır. Kullanılan organik maddeler, birçok bitki besin maddelerinin esas kaynağını oluşturmaktadır. Farklı organik maddelerin bitki besin içeriği değişmekle birlikte, dışarıdan suni gübreler ilave edilmiyorsa toplam toprak azotunun % 90-99'u toprak fosforunun % 33-37'si ve topraklardaki kükürdün % 70-80' ini toprak organik maddesi sağlamaktadır. Bunlarla beraber toprak organik
... Fruits total soluble solids was expressed as a percent. 4. Fruit Lycopene content; Fruit lycopene content was extracted using a mixture of hexane, acetone and ethanol (2:1:1), 0.05% (w/v) butylated hydroxyl toluene (BHT) and photometrical measured by modified method of [15] at wave length of 503 nm. The lycopene content was expressed as mg g -1 fruit. 5. Fruit firmness; determined by fruit firmness tester with a plunger 6 mm diameter Model 53200 fruit penetrometer, range till 13 kg (T. ...
The aim of this trial was to investigate the pre-harvest foliar application of calcium chloride and potassium thiosulfate each at 0.0, 0.2 and 0.4 % on some quality of tomato fruit (hybrid 65010) during cold storage. The experimental layout of cold storage experiments was a split-split-plot based on Randomized Complete Blocks design with three replications. Time of cold storage, calcium chloride and potassium thiosulfate levels were randomly distributed in the main, sub-and sub-sub plots, orderly. At the termination of cold storage, effect on tomato fruit titratable acidity, vitamin C and lycopene contents while, negative impact on firmness and total soluble sugars contents was obtained. At termination of cold storage, pre-harvest foliar calcium chloride at 0.2 and/or 0.4 % caused increments in fruit titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. In addition, pre-harvest foliar potassium thiosulfate at 0.4 % enhanced fruit vitamin C, total soluble sugars, lycopene and firmness contents and also increased titratable acidity content. Generally, the interaction between cold storage × pre-harvest foliar calcium chloride or potassium thiosulfate at 0.2 and/or 0.4% increased fruit total titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. Also, the interaction between pre-harvest calcium chloride × potassium thiosulfate at 0.4 % was distinguished and increased all studied fruit quality at the end of cold storage. The interaction treatment of cold storage × calcium chloride at 0.4 % × potassium thiosulfate at 0.4 % was the best that improved fruit quality more than others.
... Lycopene is found in a broad range of plants, mostly in mature fruits. In addition to ripe tomatoes [37] and watermelon [38], lycopene is also found in plants such as guavas [39], grapefruit [40], mango [18], and papaya [41]. Previous research has shown that lycopene content can affect fruit color changes. ...
To explore the mechanisms of the color formation of different colored persimmon fruits, we used two different colored persimmon cultivars (yellow-peeled persimmon fruit ‘Zhongshi No.6’ and red-peeled persimmon fruit ‘Hongdenglong’) as materials to study the synthesis and accumulation of carotenoids in three stages (full green, color transition, and full yellow or red) using targeted metabolomic and transcriptomic methods. A total of 14 carotenoids and 30 carotenoid lipids were identified in the peel of the two persimmon cultivars. After analysis, it was found that the total carotenoid content of the red persimmon cultivar was higher than that of the yellow persimmon cultivar. The contents of lycopene, α-carotenoid, β-carotenoid, (E/Z)-phytoene, and β-cryptoxanthin are the main reasons for the difference in total carotenoid content between the two persimmon cultivars, especially lycopene. Twelve structural genes involved in the metabolism of carotenoids were also found in this study. In comprehensive metabolome and transcriptome analysis, we found that, between the two persimmon cultivars, lycopene was the key metabolite responsible for the color difference, and PSY, LCYE, and ZDS were the key genes that regulated the differences in lycopene accumulation. The results of this study provide us with new information regarding persimmon fruit synthesis and accumulation. In addition, they also provide a theoretical foundation for improving persimmon fruit germplasm.
... There is also a negative correlation between L* and lycopene content as reported. [30] Indeed, according to the literature, the red color of watermelon pulp is mainly related to its carotenoid composition, especially lycopene. [31] The titratable acidity and the pH are some parameters with show the different organic acid content of watermelon samples. ...
Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is a cucurbit with high value in Burkina Faso. It is appreciated for its fruits, which are widely consumed. In the literature, watermelon is described as an important source of bioactive compounds beneficial to health. There is very little scientific data on this supposed nutraceutical potential of the watermelon. This study aimed to characterize the nutraceutical and antioxidant potential of the pulp of five watermelon cultivars grown in Burkina Faso to identify the best cultivars for consumers. The study focused on the physicochemical, nutraceutical, and antioxidant activity characterization of the cultivars using standard methods. This study revealed a significant variation in total phenolics, flavonoids, β-carotene, and lycopene contents between the five cultivars while the color did not show significant variation. The color parameters with ΔE ranging from 40.62 ± 4.87 (SB cultivar) to 48.90 ± 15.81 (KK cultivar) determined did not reveal any significant difference between cultivars. For the phytochemical parameters: total phenolic compounds, total flavonoids, β-carotene, and lycopene, the cultivars KK and KA showed the highest content. The statistical analysis of the results shows positive correlations between phytochemical composition and pulp color. The color could thus, depending on the cultivar and its maturity, constitute a preliminary indicator of choice for the estimation of the content of bioactive compounds.
... Certain cultivated varieties are differentiated based on flesh color. Differences between cultivars may also be based on genotype, environmental situations, preharvest and postharvest factors, and maturity stage(Leskovar et al., 2004;Perkins- Veazie et al., 2012;Perkins-Veazie et al., 2001). ...
The first primitive watermelon domestication has been reported more than 5,000 years ago in Northeast Africa. Watermelon is recognized all over the world as a delicious fruit that quenches the thirst that many people consume in the summer heat. There are about 1,200 varieties of watermelon. Watermelons are loaded with plentiful nutrients, such as vitamin C, pantothenic acid, copper, biotin, vitamin A, and vitamins B 6 & B 1. Watermelon is processed to manufacture various value-added foods, such as cookies, cakes, juice, jam, cadies, and biscuits. In this review, we discuss pre-and postharvest factors affecting watermelon nutritional concentration and antioxidant profile. Prominent factors comprise genetic and environmental constraints, processing and postharvest storage conditions, chemical treatments, temperature and humidity, packaging, and food processing conditions. This review summarizes the available literature on watermelon processing into different valuable products, pre-and postharvest factors affecting nutritional concentration, and antioxidant activity.
Traditional methods for fruit juice preservation use high temperatures, which degrade beneficial compounds like vitamins and antioxidants. Membrane filtration provides a gentler alternative, preserving nutrients through mild operating temperatures. This study assessed the temperature and pressure influence on watermelon juice microfiltration, focusing on permeated flow, lycopene, sugars, phenolic compounds, and flavonoids. Using a 22 composite design with central values, optimal conditions were determined by the desirability function, with pressure at 1.0 bar and temperature at 37ºC, maximizing these response variables. Resistance to permeated flux was primarily due to fouling, with an initial 25% flux reduction. The process effectively concentrated lycopene, sugars, phenolic compounds, and flavonoids, although mineral content decreased in both concentrated and permeated juice, with potassium being the most abundant mineral. The concentrated juice showed greater mineral loss than pasteurized due to retention during microfiltration. Under optimized conditions, microbial load reduction allowed the concentrated juice a shelf life comparable to pasteurized juice (14 days). Sensory analysis showed strong consumer acceptance, with 64% of tasters expressing purchase intent. These results suggest commercial viability for the concentrated juice; moreover, its high carotenoid retention could serve as an industrial ingredient for functional foods.
Iodine is not considered an essential nutrient for terrestrial plants like tomato. However, it can increase the concentration of secondary metabolites as a reactive mechanism to oxidative stress in tomato fruit. In humans, iodine is essential for thyroid metabolism and the development of cognitive abilities, being associated with lower risks of certain types of cancer. The objective of this research was to evaluate the effect of foliar applications of iodine on the yield, commercial and nutraceutical quality, and iodine concentration in tomato fruits. The treatments were five increasing concentrations of potassium iodide (0, 5, 10, 15 and 20 uM L-1). The results showed that the foliar application of high doses of iodine improved crop yield, but had no influence on some commercial quality variables, such as soluble solids and firmness. Nutraceutical quality concentrations improved, except for lycopene content, which decreased with foliar applications of iodine. Therefore, iodine biofortification can be a viable alternative to improve the nutritional quality of tomato fruits, being a potential strategy to reduce or prevent iodine deficiency.
Iodine is not considered an essential nutrient for terrestrial plants like tomato. However, it can increase the concentration of secondary metabolites as a reactive mechanism to oxidative stress in tomato fruit. In humans, iodine is essential for thyroid metabolism and the development of cognitive abilities, being associated with lower risks of certain types of cancer. The objective of this research was to evaluate the effect of foliar applications of iodine on the yield, commercial and nutraceutical quality, and iodine concentration in tomato fruits. The treatments were five increasing concentrations of potassium iodide (0, 5, 10, 15 and 20 µM L-1). The results showed that the foliar application of high doses of iodine improved crop yield, but had no influence on some commercial quality variables, such as soluble solids and firmness. Nutraceutical quality concentrations improved, except for lycopene content, which decreased with foliar applications of iodine. Therefore, iodine biofortification can be a viable alternative to improve the nutritional quality of tomato fruits, being a potential strategy to reduce or prevent iodine deficiency.
Since the recycling of composites from plant tissues is difficult, extraction of bioactive compounds from plant sources requires pre‐treatment by new technology such as pulsed electric fields (PEF). Due to the reduced consumption of organic solvents, the extractive techniques such as using supercritical CO2 (SC‐CO2) are of interest to researchers. This work aimed to investigating the influences of different parameters of SC‐CO2 (pressure, modifier volume, temperature, and dynamic time) and PEF (frequency and field strength) treatments on the amount extraction of β‐carotene, lycopene, lutein, β‐cryptoxanthin, total phenol content (TPC), and also antioxidant activity percentage of tomato to obtain the optimum circumstances extraction via PEF and SC‐CO2 methods. PEF data showed that treatments with moderate intensity (1 Hz and 0. 25 kV/cm) enhanced the extractability of lycopene (88%), β‐carotene (69%), and β‐cryptoxanthin (24%). The maximum recovery in total polyphenols was achieved at a 1 Hz and 1.75 kV/cm, leading to a 41.68% growth. The SC‐CO2 results showed that extraction at 55°C and 35 MPa, and in a short time of 20 min (without any modifier: methanol) resulted in the highest levels of carotenoids (100% recovery), especially lycopene, and antioxidant activity. Largest value of total polyphenols was obtained at 35 MPa, 35°C, during 30 min, and 250 μL methanol as a modifier (58.79% recovery). Results showed that the extraction of polyphenols, unlike carotenoids, required a modifier. Organic solvents, often called modifiers, are sometimes added to the supercritical fluid to increase the polarity range of the extraction process and to help overcome analyte retention in the matrix. In this study, methanol was used as a modifier in different volumes. Therefore, the SC‐CO2 gentle processing conditions, compared with PEF, improved the recovery of tomato bioactive compounds and antioxidant activity. Nevertheless, further studies are needed to optimize such treatments.
Watermelon suffers substantial post-harvest losses owing to strict quality standards, resulting in 20–30% of the crop being left unharvested. This study investigated the potential of valorizing dried watermelon pomace (DWP), a byproduct of watermelon juice extraction, focusing on its lycopene content—a potent antioxidant. This study assessed lycopene stability in DWP from four watermelon cultivars (Perla Nera®, Gavina®, Crimson Sweet, and Asahi Miyako) under different storage conditions (vial-sealed and vacuum-sealed). The lycopene content in freshly prepared DWP samples ranged from 0.734 to 1.572 mg/g db. The results indicated that vacuum-sealed samples exhibited significantly slower lycopene degradation than vial-sealed samples, highlighting the impact of air exposure on lycopene stability. After 90 days of storage, lycopene content in vacuum-sealed samples ranged from 0.214 to 1.234 mg/g db, while that in vial-sealed samples ranged from 0.013 to 0.731 mg/g db. Furthermore, this study assessed the effect of pretreatments with ascorbic acid (pretreatment A) and a mixture of ascorbic and citric acids (pretreatment B) on lycopene stability. Pretreatment B showed superior effectiveness, yielding higher lycopene levels than pretreatment A (p < 0.05). The stabilizing effects of ascorbic acid and citric acid were attributed to their antioxidant properties and their roles as pH regulators and chelators.
Objective: This study was conducted to evaluate the antioxidant properties of watermelon juice preserved with citric acid extracted from June plum. Materials and Methods: The Box-Behnken experimental design of response surface methodology was employed in the experimental design. The independent variables for watermelon juice preserved with citric acid were citric acid concentration (0.5-10 g), pasteurization time (10-20 sec), storage temperature (0-30EC) and pasteurization temperature which was kept constant at 75EC. To make watermelon juice, the fruit was washed, diced, juiced and pasteurized (75EC) to ensure safety and extend shelf life. As part of the production process for citric acid crystals from June plum, pH was adjusted, filtration was performed, CaCl2 was added, heating, acidification and evaporative crystallization occurred. Results: The dependent variables: phenolic acid, flavonoid, vitamin A, Vitamin C and E and lycopene ranged from 0.54-1.14 mg GAE/100 mL, 3.15-3.84 µg QE mLG1, 1.71-1.87 mg, 8.10-9.66 mg, 3.06-3.37 mg, 3.80-4.56 mg LG1, respectively. Conclusion: The research findings revealed that the antioxidant properties of the watermelon juice were strongly affected by citric acid extracted from June plum.
Watermelon beverages such as juice, ready-to-serve (RTS) and nectar were prepared with pectin as suitable stabilizing agent in order to overcome the problem of sedimentation and cloud separation of its beverages. The process technologies for preparation of watermelon beverages were also established. Physico-chemical characterization of the prepared beverages was undertaken by evaluating suspension stability index, turbidity loss rate, total soluble solids, lycopene content as well as sensory analysis. The numerical optimization results indicated that the overall optimum region for watermelon RTS beverage was predicted to be at the combined level of watermelon juice 16.33%, brix: acid ratio of 13.03 and stabilizer pectin at 0.76% level. Whereas, overall optimum region for watermelon nectar beverage was evaluated to be the combined level of watermelon juice 30%, brix: acid ratio of 19.75 and stabilizer pectin at 0.28% level.
The waste rate of watermelon juice by using the white part of the rind was in the range of 20 to 30% at all days after pollination (DAP), which was lower than the 40% listed in the Standard tables of food composition in Japan. The color of the juice fluctuated with a peak at 40 DAP, based on L＊ and a＊ values. The brix of the juice stabilized after 40 DAP, when the fruit was fully ripe, and was maintained at about 10°Bx, suggesting that the juice could be used. Each 100g of the juice contained 164.7mg of citrulline (40 DAP), 41.9mg of arginine (50 DAP), 16.5mg of γ-aminobutyric acid (50 DAP), 3.34mg of lycopene (40 DAP), and the singlet oxygen absorption capacity value was 8.62μmol α-tocopherol equivalent/mL (40 DAP). The correlation between singlet oxygen absorption capacity values (y) and a＊/b＊ values (x) was strong (correlation coefficient = 0.915), and a regression equation (y = 5.824x − 4.448) was obtained, suggesting the possibility that the a＊/b＊ values can predict singlet oxygen absorption capacity values.
The juice of blood oranges, especially of the Citrus sinensis variety Moro, cultivated in the region of Sicily, Italy, is an increasingly popular drink due to its beneficial health properties, such as its ability to reduce abdominal fat, related to anthocyanin constituents, as demonstrated in pre-clinical and clinical studies. However, the dry extract of C. sinensis juice currently available on the compounding pharmacies in Brazil includes samples from various countries, some of which may not have adequate climatic conditions for the production of anthocyanins. In this work, we investigated three different samples (reference, A1 and A2) marketed in Brazil. We analyzed the composition of the samples by LC-UV and LC-MS, including determining the cyanidin-3- O -glycoside (C3G), total anthocyanin content (TAC), lycopene assay, antioxidant activity (DPPH assay) and in vitro anti-inflammatory effect, by NO production in macrophages. C3G was detected in the reference sample (1.6%) and absence in A1 and A2, similar to the TAC values of 1.45%, 0.1% and 0.01%, in reference, A1 and A2, respectively. The reference and A1 showed similar antioxidant activity with EC 50 of 45.6 and 62.4 µg/mL, respectively, while A2 showed lower activity (EC 50 315.1 µg/mL). Only the reference sample showed significant inhibition of NO release, demonstrating the necessity of quality control of these commercialized samples.
In this study, an ultrasonic-thermal concentrator under vacuum conditions was fabricated and the effect of concentration variables for watermelon juice concentration was optimized. Concentration temperature process in three levels (40, 50 and 60°C), vacuum pressure in three levels (20, 40 and 60kPa) and ultrasonic waves power in three levels (36, 60 and 84W) were conducted. Statistical analysis of data and optimization of concentration process were performed using response surface method and central composite design. Results showed that the increase of concentration temperature has a positive effect on concentration process time and total energy consumption and negative effect on lycopene content and the total color difference. Decrease of vacuum pressure to caused increased lycopene content and decrease the total color difference, concentration process time and total energy consumption. Also increased ultrasonic waves power caused increase in lycopene content, total color difference, total energy consumption and decrease in concentration process time. Optimization of watermelon juice concentration point was obtained on concentration temperature 40°C, vacuum pressure 20 kPa and ultrasonic waves power 46.5W. Optimal values of response variables in this condition include lycopene content, the total color difference, concentration process time and total energy consumption in equal order 238 mg/kg, 25.7, 94.5 min and 0.727 kWh. The use of ultrasound waves along with the concentration temperature and vacuum pressure could have positive results on the watermelon juice concentration process.
Watermelon (Citrullus lanatus) is an economically important crop belonging to cucurbitaceae family grown throughout the world and considered healthyl as it is almost free from fat, sodium and cholesterol. It is known as a ‘mood food’ because of its levels of Vitamin B6 and its rind contains an important natural compound called citrulline, an amino acid that the human body makes from food. Watermelon has evolved from wild watermelons having small fruits containing hard, pale-coloured, bitter-or bland-tasting flesh to present-day watermelon with a greater number of fruits containing crisp, sweet and red flesh with a thin peel, due to domestication and contemporary breeding. The loss of bitterness traits associated with the convergent domestication of wild watermelon may be due to a syntenic gene cluster of transcription factors that regulates the tissue-specific production of cucurbitacins. The fruits show great diversity in fruit size, shape, rind thickness, colour, flesh, texture, sugar content, carotenoids, flavonoids and nutritional value. Many cultivars have been developed through traditional breeding efforts all over the world but many of them have a common genetic background. The limited genetic base of dessert watermelon cultivars makes improving disease resistance a constant problem for researchers and breeders. Primitive landraces and related materials could be a good source of genes for improving genetic diversity and hybrid vigour in seedless watermelon cultivars, especially in diploid and triploid types. Recent developments in molecular biology have been used in examining genetic diversity, population structure and identifying gene loci that contribute to heterosis as well as those that confer resistance to biotic and abiotic stresses.
The topical consumer interest for natural, healthier, safer and nutritinal juice, has intrigued the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can inactivate microorganisms, and enzymes and produce fresh-like products. In line with this, watermelon ( Citrullus lanatus ) juice is one of the common fruit juices that is desired by consumers due to its desirable color, pleasant odor, sweet taste and low calories. However, this fruit juice is highly perishable and is thermo-sensitive, it degrades quickly under thermal processing. Therefore, this study aimed to identify optimal thermosonication processing conditions to retain the critical quality parameters of watermelon juice. Response surface methodology (RSM) employing a central composite design was used to determine the effects of temperature (25–52 º C), processing time (2–10 min) and amplitude level (24–60 µm) to retain the quality parameters (total polyphenolic content, lycopene, β-carotene and ascorbic acid) of watermelon juice. The optimum conditions obtained were 125 º C, 2 min, and 24 µm and were experimentally validated. These conditions resulted in lycopene of 7.4 mg/100 g, β-carotene of 0.15 mg/100 g, ascorbic acid of 2.86 mg/100 g and total polyphenolic content of 21.32 mg/100 mg/ GAE with desirability of 0.81. The proposed model was adequate (p < 0.0001) with a satisfactory determination coefficient (R ² ) less than 0.8 for all phytochemicals. The proposed conditions provided better preservation of the quality characteristics of watermelon juice.
The fattening of broilers in Serbia is partially organized through contract production in small family farms that fatten broilers for the needs of large companies. The article contains an economic analysis of this small family farm, which produces about 12 000 kg of chicken meat per year on a small area of 120 m2, with one family member involved all the time and other members helping as needed. Fattening broilers on the farm is organized in two ways: contract fattening up to 1 kg for 25 days and fattening up to 3.5-4 kg for 56 days. In the case of fattening broilers up to 25 days of age, on average, feed costs account for 45%, day-old chicks for 26%, and labor costs for 22%. For broilers up to 56 days of age, the largest average share is feed costs 62.4% and labor costs 26.2%. The price of fattened broilers did not change during the fattening period, so the realized production value was the same in one fattening method and similar in the other fattening method, while cost of production increased in each fattening round, which affected the reduction of contribution margine. In addition to the increase prices of feed mixtures, positive economic results were achieved on the farm, and with contract production, secure purchasing was ensured and risks in production were reduced.
Changes in color parameters (L*, a*, b*, and a*/b* values), carotenoid content, and singlet oxygen absorption capacity (SOAC) value were investigated at ripening of 'Matsuribayashi777', a large red-fleshed watermelon cultivar. The L* value decreased and the a* value increased up to 30 days after pollination, indicating that the flesh color turned reddish black rapidly, and the L* value increased from 40 to 50 days after pollination, indicating a slight fading of the color. The carotenoid content increased from 20 to 30 days after pollination, was high at 30 to 40 days after pollination, and decreased at 50 days after pollination. β-carotene content increased with days after pollination. The SOAC value increased from 20 to 30 days after pollination, with the highest value (12.55 µmol α- tocopherol equivalent/mL) at 30 days after pollination, and decreased at 50 days after pollination. Single correlation analysis of carotenoid content and color parameters showed a correlation of 0.898 between lycopene content and a* value. The carotenoid content has been reported to be closely related to SOAC value, and the same trend was confirmed in this study. The correlation between a* values and SOAC value at 20 to 40 days after pollination, when lycopene content decreases and β-carotene content increases, was 0.940, y = 0.9761x-13.626 (R² = 0.8838). These results suggest that the SOAC value of 'Matsuribayashi777' can be predicted from the fruit juice color measurement.
Three gummy stem blight (GSB) resistant watermelon (Citrullus lanatus var. citroides) genotypes (IIHR-82, IIHR-617 and BIL-53), two resistant bottle gourd (Lagenaria siceraria) genotypes (BG-95, BG-77-6-1) and three hybrid combinations based on watermelon genotypes (IIHR-617 × Arka Manik, IIHR-82 × Arka Manik and IIHR-82 × IIHR-617) were evaluated as rootstocks for yield, quality and GSB incidence in a sick plot during spring 2019, spring 2020 and spring 2021 at Indian Institute of Horticultural Research, Bangalore. The commercial watermelon hybrid NS-295 was used as a scion for grafting onto these rootstocks. Significant differences were observed among the grafted entries and checks in terms of disease incidence (PDI). Among agronomic traits, grafting significantly affected plant growth, earliness and yield in a desirable direction. The grafted scion onto the hybrid rootstocks and BG-95 could maintain its oblong fruit shape compared to those onto IIHR-82 and BIL-53, whereas BG-77-6-1 produced spherical fruits. Quality traits showed an improvement in terms of total soluble solids (TSS), flesh colour, total carotenoids and lycopene content among the grafted entries as compared to non-grafted controls. Overall, the use of hybrid rootstocks i.e. IIHR-82 × IIHR-617 and IIHR-82 × Arka Manik was found to be advantageous in managing GSB apart from imparting desirable agronomic and fruit quality traits.
Lycopene is one of the major carotenoids in Western diets and is found almost exclusively in tomatoes and tomato products. It accounts for about 50% of carotenoids in human serum. Among the common dietary carotenoids lycopene has the highest singlet oxygen quenching capacity in vitro. Other outstanding features are its high concentration in testes, adrenal gland and prostate. In contrast to other carotenoids its serum values are not regularly reduced by smoking or alcohol consumption but by increasing age. Remarkable inverse relationships between lycopene intake or serum values and risk have been observed in particular for cancers of the prostate, pancreas and to a certain extent of the stomach. In some of the studies lycopene was the only carotenoid associated with risk reduction. Its role in cancer risk reduction still needs to be clarified. Patients with HIV infection, inflammatory diseases and hyperlipidemia with and without lipid lowering treatment may have depleted lycopene serum concentrations. Before embarking on large-scale human trials the distribution of lycopene and its biological functions need to be further evaluated.
The test of the association between dietary intake of specific carotenoids and disease incidence requires the availability of accurate and current food composition data for individual carotenoids. To generate a carotenoid database, an artificial intelligence system was developed to evaluate data for carotenoid content of food in five general categories, namely, number of samples, analytic method, sample handling, sampling plan, and analytic quality control. Within these categories, criteria have been created to rate analytic data for beta-carotene, alpha-carotene, lutein, lycopene, and beta-cryptoxanthin in fruits and vegetables. These carotenoids are also found in human blood. Following the evaluation of data, acceptable values for each carotenoid in the foods were combined to generate a database of 120 foods. The database includes the food description; median, minimum, and maximum values for the specific carotenoids in each food; the number of acceptable values and their references; and a confidence code, which is an indicator of the reliability of a specific carotenoid value for a food. The carotenoid database can be used to estimate the intake of specific carotenoids in order to examine the association between dietary carotenoids and disease incidence.
Chromaticity values (L*, a*, b*) of tomato (Lycopersicon esculentum Mill. `Celebrity', `Early Pick', and `Mountain Delight') were measured using a Minolta CR-200b tristimulus colorimeter. Lycopene concentrations in acetone extracts of skin disks or pericarp plugs were measured spectrophometrically at 503 nm. The L* or a* value was related to lycopene concentration in all the cultivars; however, the ratio of (a*/b*) provided the best R for all cultivars (0.75). These relationships allow the use of a portable colorimeter for rapid, nondestructive estimation of tomato fruit lycopene concentrations in laboratory or in situ studies.
A review of the principles of colour measurement—with particular requirements for its application to flower material—and of the different equipment available is provided to propose the best type of instrument for this purpose, namely spectrocolorimeters. Then, using a measurement procedure carefully standardized for each material, highly precise and reproducible colorimetric values are obtained for use by breeders (for selection process) and protection authorities (in the protection scheme for breeders’ rights). Colour measurement has been used on a collection of 32 carnation cultivars and the RHS Colour Chart (yellow and cyanic colours groups), using the CIE [1976] L*a*b* system. In both cases, from spectral readings, CIELab values (L*C*h notation) enable an objective and independent determination of the three visual attributes of colour: hue (h), saturation (Chroma, C*) and Lightness (L*). For carnation cultivars, their colour (especially in the range of pink tones in which most general colour names are inappropriate) are discussed according to the respective values and range of these three parameters. The arrangement of colour patches and sheets in the RHS Chart is also discussed using a similar approach, along with a colorimetric comparison of cultivars colours and their corresponding reference code. A model colorimetric report and a correlative set of standard conditions are also proposed for a more definitive description of flower colour; they include all the spectral and colorimetric values of the sample examined, along with those of the corresponding RHS reference code which can be impartially and automatically retrieved using colorimetric database management systems, handling colour differences (CMC differences especially). Finally, as colour expression in the CIELab system is gaining worldwide acceptance, it would provide an easy, efficient and reliable definition of flower colour which can be precisely communicated.
This Scientific Status. Summary addresses the primary plant and animal foods that have been linked with physiological benefits.
In this study 69 items of vegetables, fruits, berries, mushrooms, and their respective products were analyzed for carotenoids by a high-performance liquid chromatographic (HPLC) method. Lutein and β-carotene were the predominant carotenoids in all samples except rutabaga, celeriac, mushrooms, and raisins. The amount of lutein (possibly containing some zeaxanthin) was at its highest in the green vegetables parsley, celery, dill, and spinach (≥4400 μg/100 g). Carrot, parsley, dill, spinach, broccoli, leek, celery, sweet red pepper, tomato ketchup, and chantarelle were very rich in β-carotene (1000-7600 μg/100 g), and thus these items also contribute significantly to the vitamin A activity expressed as retinol equivalents (RE). α-Carotene (range 12-530 μg/100 g) was present in carrot, bean, sweet yellow pepper, orange, mandarin, banana, avocado, cloudberry, raspberry, frozen corn, and prune, with traces found in many other samples. γ-Carotene was found only in tomato, where lycopene was the predominant carotene as it was in tomato ketchup. Small amounts of cryptoxanthin were present in some vegetables, fruits, berries, and their products. In sweet red pepper capsanthin was also quantified. The variation in β- and α-carotene, lutein, and lycopene was studied by analyzing carrot, lettuce, and tomato bought from retail food stores at different seasons of the year.
Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which. are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Limited analytical data on the carotenoid content of tomato-based products are available in food tables and data bases; however, they are usually reported only in terms of vitamin A activity. In this study name-brand and store-brand tomato-based food products purchased in three major U.S. cities were extracted and carotenoids were individually identified and quantified by reversed-phase HPLC according to methodology developed in our laboratory. The carotenoids that were detected and quantified included lycopene, lycopene-5,6-diol, lutein, alpha-, beta-, gamma-, and zeta-carotenes, neurosporene, phytoene, and phytofluene. As expected, lycopene was the most abundant carotenoid, ranging in concentration from 0.3 mg/100 g in vegetable beef soup to 55 mg/100 g in tomato paste. The concentration of beta-carotene ranged from 0.23 mg/100 g in tomato soup to 1.51 mg/100 g in vegetable beef soup. Lutein was found at very low concentrations (less than 0.2 mg/100 g) in all products analyzed except tomato paste, which contained 0.34 g/100 g.
The physical-chemical quality (pulp firmness, soluble solid content, sucrose, D-glucose and D-fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. Thetriploid (3n) varieties, Apirena, AR-3404 and AR-3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.
The effect of food factors on health status has been recognized since antiquity. More recently, epide-miological studies have led to fundamental research for unraveling the chemistry and mechanism of action of dietary phytochemicals and bioactives. Functional foods and natural health products encompass a wide range of food and ingredients, with a variety of bioactives responsible for their efficacy in health promotion and disease prevention. Phenolic and polyphenolic compounds constitute an important class of secondary plant metabo-lites that act as free radical scavengers and inhibitors of LDL cholesterol oxidation and DNA breakage, among others. Thus, the role of food phenolics and polyphenolics in the prevention of cardiovascular disease and certain types of cancer is well recognized. In addition, certain marine foods have often been considered as "heart food" because of their omega-3 constituents which are known to lower blood triacylglycerol and, possibly, cholesterol levels. Thus, food factors from both plants and animals may be participating in human health promotion.
Samples were extracted in Erlenmeyer flasks with hexane-ethanol-acetone (50:25:25). After extraction, 15 mL of water were added to separate the solution into polar and nonpolar layers. Lycopene was concentrated in the upper nonpolar phase while other components and polar pigments were contained in the lower polar phase. The lycopene phase was analyzed using isocratic HPLC with a C-18 column and methanol-THF-water (67:27:6) mobile phase. Lycopene and (β-caro-tene eluted as chromatographically pure peaks.
The β-carotene contents of forty vegetables and fourteen fruits were determined using the AOAC open-column (magnesia and Hyflo Super Cel mixture) chromatographic method and compared with a newly developed reverse-phase HPLC method, in which carotenoids were separated isocratically on an octadecylsilane (C18) column using a ternary mixture of acetonitrile, methanol and ethyl acetate. Results obtained showed that the AOAC method gave falsely elevated results for samples containing α-carotene, as well as those with very low β-carotene concentrations. On the other hand, the HPLC method successfully separated and quantitated the major carotenoids present; namely, lutein, cryptoxanthin, lycopene, γ- and α-carotenes in addition to β-carotene. The carotenoid composition of most of the green vegetables was rather consistent, comprising only lutein and β-carotene. In contrast, there was no clear pattern of carotenoids present in the other vegetables and fruits, where several other carotenoids were detected in varying proportions. The vitamin A activity, expressed as μg of retinol equivalent (RE), was calculated on the basis of all pro-vitamin A carotenoids (cryptoxanthin, γ-, α- and β-carotenes) detected. Most of the green leafy vegetables, including several local vegetables, had high RE. Several green non-leafy and other vegetables were found to have low and medium RE. None of the fruits studied may be said to have high vitamin A activity. RE calculated on the basis of results from the AOAC method was found to be erroneously low for samples with significant proportions of pro-vitamin A carotenoids other than β-carotene, and falsely elevated for those with α-carotene. Total carotenoid concentrations can be estimated by taking absorbance readings of sample extracts directly in a spectrophotometer or by the HPLC method.
Lycopene, a biologically occurring carotenoid, exhibits the highest physical quenching rate constant with singlet oxygen (kq = 31 X 10(9) M-1 s-1), and its plasma level is slightly higher than that of beta-carotene (kq = 14 X 10(9) M-1 s-1). This is of considerable general interest, since nutritional carotenoids, particularly beta-carotene, and other antioxidants such as alpha-tocopherol (kq = 0.3 X 10(9) M-1 s-1) have been implicated in the defense against prooxidant states; epidemiological evidence reveals that such compounds exert a protective action against certain types of cancer. Also, albumin-bound bilirubin is a known singlet oxygen quencher (kq = 3.2 X 10(9) M-1 s-1). Interestingly, those compounds with low kq values occur at higher plasma levels. When these differences are taken into account, the singlet oxygen quenching capacities of lycopene (0.7 microM in plasma), beta-carotene (0.5 microM in plasma), albumin-bound bilirubin (15 microM in plasma), and alpha-tocopherol (22 microM in plasma) are of comparable magnitude.
Several human studies have observed a direct association between retinol (vitamin A) intake and risk of prostate cancer; other studies have found either an inverse association or no association of intake of beta-carotene (the major provitamin A) with risk of prostate cancer. Data regarding carotenoids other than beta-carotene in relation to prostate cancer risk are sparse.
We concluded a prospective cohort study to examine the relationship between the intake of various carotenoids, retinol, fruits, and vegetables and the risk of prostate cancer.
Using responses to a validated, semiquantitative food-frequency questionnaire mailed to participants in the Health Professionals Follow-up Study in 1986, we assessed dietary intake for a 1-year period for a cohort of 47,894 eligible subjects initially free of diagnosed cancer. Follow-up questionnaires were sent to the entire cohort in 1988, 1990, and 1992. We calculated the relative risk (RR) for each of the upper categories of intake of a specific food or nutrient by dividing the incidence rate of prostate cancer among men in each of these categories by the rate among men in the lowest intake level. All P values resulted from two-sided tests.
Between 1986 and 1992, 812 new cases of prostate cancer, including 773 non-stage A1 cases, were documented. Intakes of the carotenoids beta-carotene, alpha-carotene, lutein, and beta-cryptoxanthin were not associated with risk of non-stage A1 prostate cancer; only lycopene intake was related to lower risk (age- and energy-adjusted RR = 0.79; 95% confidence interval [CI] = 0.64-0.99 for high versus low quintile of intake; P for trend = .04). Of 46 vegetables and fruits or related products, four were significantly associated with lower prostate cancer risk; of the four--tomato sauce (P for trend = .001), tomatoes (P for trend = .03), and pizza (P for trend = .05), but not strawberries--were primary sources of lycopene. Combined intake of tomatoes, tomato sauce, tomato juice, and pizza (which accounted for 82% of lycopene intake) was inversely associated with risk of prostate cancer (multivariate RR = 0.65; 95% CI = 0.44-0.95, for consumption frequency greater than 10 versus less than 1.5 servings per week; P for trend = .01) and advanced (stages C and D) prostate cancers (multivariate RR = 0.47; 95% CI = 0.22-1.00; P for trend = .03). No consistent association was observed for dietary retinol and risk of prostate cancer.
These findings suggest that intake of lycopene or other compounds in tomatoes may reduce prostate cancer risk, but other measured carotenoids are unrelated to risk.
Our findings support recommendations to increase vegetable and fruit consumption to reduce cancer incidence but suggest that tomato-based foods may be especially beneficial regarding prostate cancer risk.
The test of the association between dietary intake of specific carotenoids and disease incidence requires the availability of accurate and current food composition data for individual carotenoids. To generate a carotenoid database, an artificial intelligence system was developed to evaluate data for carotenoid content of food in five general categories, namely, number of samples, analytic method, sample handling, sampling plan, and analytic quality control. Within these categories, criteria have been created to rate analytic data for beta-carotene, alpha-carotene, lutein, lycopene, and beta-cryptoxanthin in fruits and vegetables. These carotenoids are also found in human blood. Following the evaluation of data, acceptable values for each carotenoid in the foods were combined to generate a database of 120 foods. The database includes the food description; median, minimum, and maximum values for the specific carotenoids in each food; the number of acceptable values and their references; and a confidence code, which is an indicator of the reliability of a specific carotenoid value for a food. The carotenoid database can be used to estimate the intake of specific carotenoids in order to examine the association between dietary carotenoids and disease incidence.
To identify the main sources of serum carotenoids (lutein, zeaxanthin, lycopene, beta-cryptoxanthin, alpha-carotene and beta-carotene) among the fruits and vegetables in the Spanish diet, to be used in the design of food questionnaires and to provide useful information for epidemiological and comparative studies.
A Family Budget Survey from the National Institute of Statistics (1990-1991); an open questionnaire dealing with foods consumed over a one-week period; physical amounts consumed annually and during three-month periods. Calculation of the percentage contribution of each food on the basis of a standard portion as well as the carotenoid concentrations previously reported by our laboratory.
Nationwide (urban and rural).
Twenty-one thousand, one hundred and fifty-five (21 155) randomly selected, private households throughout Spain (72279 subjects).
Nine vegetables (potato, tomato, green bean, green and/or red pepper, carrot, artichoke, spinach, lettuce and beet) and five fruits (orange, tangerine, banana, peach and watermelon) account for more than 96% of the intake of the major six carotenoids in serum, both on a yearly and on a seasonal basis. Fruit and vegetables provide between 3.0mg (in autumn) and 4.3mg (in summer) of these carotenoids per day.
In our population, a small number of fruits and vegetables can provide significant information on carotenoid intake (both annually and seasonally) to be used in the design of questionnaires for epidemiological studies, minimizing misclassification and errors. The marked seasonality of some products causes wide differences in the supply of, above all, beta-cryptoxanthin and lycopene.
Lycopene is a carotenoid present in human blood (approximately 0.5 micromol/liter plasma), and the tissue levels vary from 1 nmol/g wet wt in adipose tissue to up to 20 nmol/g wet wt in adrenals and testes. Its biological activities include antioxidant activity (singlet oxygen quenching and peroxyl radical scavenging), induction of cell-cell communication, and growth control, but no provitamin A activity. Epidemiological studies suggest protective effects of lycopene on some types of cancer, e.g., prostate cancer. In vitro and in vivo studies on growth of tumor cells support this conclusion. The major sources of lycopene for the human are tomatoes and tomato products, and bioavailability from different food items varies considerably. Lycopene oxidation products have recently been identified in human serum. Suggested health effects of lycopene require further investigation.
Oxidative stress is recognized as one of the major contributors of increased risk of cancer. Many recent population studies have established a close link between dietary intake of tomatoes, a major source of the carotenoid antioxidant lycopene, and lowered risk of cancer. A study was conducted on 19 healthy human subjects to evaluate the uptake and in vivo antioxidant properties of lycopene, using a randomized, crossover design. Dietary lycopene was provided by tomato juice, spaghetti sauce, and tomato oleoresin for a period of one week each. Blood samples were collected at the end of each treatment. Serum lycopene was extracted and measured by high-performance liquid chromatography using an absorbance detector. Serum thiobarbituric acid-reactive substances, protein thiols, and 8-oxodeoxyguanosine contents of lymphocyte DNA were assayed to measure lipid, protein, and DNA oxidation. Lycopene was the major carotenoid present in the serum. Dietary supplementation of lycopene resulted in a significant increase in serum lycopene level and diminished amounts of serum thiobarbituric acid-reactive substances. Although not statistically significant, a tendency of lowered protein and DNA oxidation was observed. There was also indication that the lycopene levels increased in a dose-dependent manner in the case of spaghetti sauce and tomato oleoresin. These results indicate that lycopene is readily absorbed from tomato products and may act as an in vivo antioxidant. It may, therefore, play an important role in the prevention of cancer.
The epidemiologic literature in the English language regarding intake of tomatoes and tomato-based products and blood lycopene (a compound derived predominantly from tomatoes) level in relation to the risk of various cancers was reviewed. Among 72 studies identified, 57 reported inverse associations between tomato intake or blood lycopene level and the risk of cancer at a defined anatomic site; 35 of these inverse associations were statistically significant. No study indicated that higher tomato consumption or blood lycopene level statistically significantly increased the risk of cancer at any of the investigated sites. About half of the relative risks for comparisons of high with low intakes or levels for tomatoes or lycopene were approximately 0.6 or lower. The evidence for a benefit was strongest for cancers of the prostate, lung, and stomach. Data were also suggestive of a benefit for cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast, and cervix. Because the data are from observational studies, a cause-effect relationship cannot be established definitively. However, the consistency of the results across numerous studies in diverse populations, for case-control and prospective studies, and for dietary-based and blood-based investigations argues against bias or confounding as the explanation for these findings. Lycopene may account for or contribute to these benefits, but this possibility is not yet proven and requires further study. Numerous other potentially beneficial compounds are present in tomatoes, and, conceivably, complex interactions among multiple components may contribute to the anticancer properties of tomatoes. The consistently lower risk of cancer for a variety of anatomic sites that is associated with higher consumption of tomatoes and tomato-based products adds further support for current dietary recommendations to increase fruit and vegetable consumption.
Tomatoes (Lycopersicon esculentum cv. Laura) were separated, according to the ripening stage, by a sensory panel into seven groups, and color was measured on the tomato surface with a Minolta Chroma meter. The L, a, b, hue, chroma, and lycopene content were plotted against the maturity stages of the tomatoes, and several good correlations were found. The a/b ratio and the lycopene content were the parameters that allowed six of seven maturity groups in the tomato to be statistically distinguished. The lycopene content, measured by HPLC, was also correlated with the color measurements, and the a, a/b, and (a/b)(2) color factors produced the best regressions. An estimation of the lycopene content in tomatoes can be achieved by using a portable chroma meter, with a possible field usage application. Equations to calculate the lycopene content of tomatoes based on the color readings are reported.
The color properties (CIE Lab, hue, and chroma) of 90 red grapefruit juices were studied by tristimulus reflectance measurement for two growing seasons. Juices were prepared from six red grapefruit cultivars including Ruby Red, Rio Red, Star Ruby, Ray Ruby, Flame, and Marsh Red grown in Florida. Very wide varietal and seasonal variations on juice color were observed, and most notably, CIE a values varied widely from -1.41 to 9.06 (CV = 82.6%). Lycopene is the major colored pigment in red cultivars with lesser amounts of beta-carotene as determined by HPLC on a carotenoid C(30) column with gradient elution using MeOH and MTBE. The highest correlation coefficients (r = 0.963) found between CIE a values and lycopene contents in juices from all cultivars combined suggest the possibility that the CIE a value would be a good indicator for pigmentation in red grapefruit juice.
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