Evolution of watermelon fruit physicochemical and phytochemical composition during ripening as affected by grafting.

@article{Soteriou2014EvolutionOW,
  title={Evolution of watermelon fruit physicochemical and phytochemical composition during ripening as affected by grafting.},
  author={Georgios A Soteriou and Marios C. Kyriacou and Anastasios S. Siomos and Dimitrios Gerasopoulos},
  journal={Food chemistry},
  year={2014},
  volume={165},
  pages={282-9}
}
Flesh reflectance colorimetry, mechanical texture analysis, pH, titratable acidity (TA), and soluble solid (SS), soluble carbohydrate, lycopene and citrulline content of watermelon fruit were assessed throughout ripening (30-50 days post-anthesis; dpa) in grafted and self-rooted plants. Grafting increased firmness, TA, and lycopene content though it delayed its peak. Lycopene content was mostly ripening-dependant, highly correlated and synchronous with changes in pulp chroma (C) and colour a… CONTINUE READING
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