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Related Concept Videos

Adaptations that Reduce Water Loss01:57

Adaptations that Reduce Water Loss

Though evaporation from plant leaves drives transpiration, it also results in loss of water. Because water is critical for photosynthetic reactions and other cellular processes, evolutionary pressures on plants in different environments have driven the acquisition of adaptations that reduce water loss.
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Pigmentation

The color of the skin is influenced by a number of pigments, including melanin, carotene, and hemoglobin. Recall that melanin is produced by cells called melanocytes, which are found scattered throughout the stratum basale of the epidermis. The melanin is transferred to the keratinocytes via melanosomes.
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Related Experiment Video

Updated: Jun 24, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Carotenoid changes of intact watermelons after storage.

Penelope Perkins-Veazie1, Julie K Collins

  • 1South Central Agricultural Research Laboratory, Agricultural Research Service, US Department of Agriculture, Lane, Oklahoma 74555, USA. pperkins-usda@lane-ag.org

Journal of Agricultural and Food Chemistry
|August 3, 2006
PubMed
Summary

Storage temperature significantly impacts watermelon

Area of Science:

  • * Food Science
  • * Plant Physiology
  • * Nutritional Biochemistry

Background:

  • * Watermelon is a rich source of lycopene, an antioxidant pigment.
  • * Previous research has not detailed carotenoid changes in whole watermelon during storage.
  • * Understanding these changes is crucial for maintaining nutritional value.

Purpose of the Study:

  • * To investigate the effects of storage temperature on watermelon carotenoid content.
  • * To compare carotenoid changes across different watermelon varietals (seeded and seedless).
  • * To assess the impact of storage duration and temperature on flesh color and composition.

Main Methods:

  • * Three watermelon types (open-pollinated seeded, hybrid seeded, seedless) were stored at 5°C, 13°C, and 21°C for 14 days.

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  • * Carotenoid content (lycopene, beta-carotene), flesh color, and pH were measured and compared to fresh, un-stored fruit.
  • * Controlled storage conditions were maintained to isolate temperature effects.

    • Main Results:

    • * Watermelons stored at 21°C showed increased pH, chroma, and carotenoid content compared to fresh fruit.
    • * Fruit stored at 21°C exhibited an 11-40% increase in lycopene and a 50-139% increase in beta-carotene.
    • * Carotenoid content remained relatively stable in watermelons stored at 13°C.

    Conclusions:

    • * Storage temperature significantly influences carotenoid biosynthesis in watermelon.
    • * Warmer storage temperatures (21°C) promote an increase in lycopene and beta-carotene.
    • * Optimal storage conditions are necessary to preserve or enhance watermelon's nutritional profile.