Watermelon nutrition profile, antioxidant activity, and processing

Muhammad Nadeem; Maham Navida; Kashif Ameer; Farzana Siddique; Aqsa Iqbal; Faiqa Malik; Muhamad Modassar Ali Nawaz Ranjha; Zarina Yasmin; Rabia Kanwal; Sadaf Javaria

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저자정보: Muhammad Nadeem (University of Sargodha) Maham Navida (University of Sargodha) Kashif Ameer (University of Sargodha) Farzana Siddique (University of Sargodha) Aqsa Iqbal (University of Sargodha) Faiqa Malik (University of Sargodha) Muhamad Modassar Ali Nawaz Ranjha (University of Sargodha) Zarina Yasmin (Ayub Agricultural Research Institute) Rabia Kanwal (Ayub Agricultural Research Institute) Sadaf Javaria (Gomal University)

저널정보: 한국식품저장유통학회 Food Science and Preservation 한국식품저장유통학회지 제29권 제4호

발행연도: 2022.7

수록면: 531 - 545 (15page)

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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<SUB>6</SUB> & B₁. 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.

#watermelon #cultivars #processing #affecting factors #antioxidant activity

Abstract
1. Introduction
2. Watermelon fruit
3. Varieties of watermelon
4. Cultivars
5. Watermelon importance
6. Watermelon nutritional profile
7. Pre- and postharvest factors affecting watermelon nutritional concentration
8. Factors affecting watermelon antioxidant activity
9. Watermelon processing
10. Novel thermal and non-thermal watermelon juice processing
11. Conclusions
References

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