About Authors:
Kambham Venkateswarlu1*, N.Devanna2, Gurrapu Lalitha3, Revanuru Sukanya4
1M.Pharm Scholar, Department Of Pharmaceutics,
2Director Of JNTUA-Otri,
3,4M.Pharm Scholar, Department Of Pharmaceutical Analysis
JNTUA-Oil Technological Research Institute,
Beside Collector Office, Anantapur, Anantapur District, Andhra Pradesh, India. Pin Code: 515001
k.v.reddy9441701016@gmail.com
Abstract:
The aim of this review is to provide information about nutritional values, what are the special considerations should take while harvesting, and world production of Watermelon fruit. Watermelon is an ancient fruit. The ancestors of the watermelon called the Tsamma melon, which are still found in the Kalahari Desert even today. This review alo gives the information about what are the constituents present in the Watermelon fruit.
REFERENCE ID: PHARMATUTOR-ART-2077
1. Introduction:
Watermelon (Citrullus lanatus) is a tropical fruit, belongs to family Cucurbitaceae is a flowering plant originally from south Africa. It is a fruit, which is a special kind referred by botanists as a pepo, a berry that has a thick rind (exocarp) and flesh mesocarp and endocarp. Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon although not in the genus, Cucumis has a smooth exterior rind (green, yellow and sometimes pale green) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly used to make a variety of salads, mostly notably fruit salad.[1]
Watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C. Watermelon rinds, usually a light green or pale green color, are also edible and contain many hidden nutrients, but most people avoid eating them due to theirunappealing flavor. They are some times used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chilli peppers, Scallions, Sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can also be made into wine (National watermelon Promotion Board Jul. 17, 2005).[1]
2. Common Names of Watermelon:
English: Watermelon
Tamil: Kumatipalam
Indonesian: Semangka Tagalog.
2.1. Scientific classification watermelon:
Kingdom: Plantae
(Unranked): Angiosperms
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Citrullus
Species: C.lanatus[2]
3. Origin and History of Watermelon:
The watermelon originated in the deserts of Kalahari in Africa. Even today, it grows abundantly in this region. However, watermelon is an ancient fruit. The ancestors of the watermelon called the Tsamma melon, which are still found in the Kalahari Desert even today. Biologists claim that the fruit has to be the native of the African continent only. Some of the African slaves who went to the United States brought along the Tsamma melon, and that is how it started growing in Baja in California. Watermelon was being cultivated in the African continent as early as 2000 B.C. Some of the hieroglyphics found in the pyramids of Egypt show watermelon as a fruit. It was taken to china at the end of the 9th century. The Chinese also started cultivating it rapidly, and it soon became a preferred fruit. Today, China is the top producer of Watermelon in the entire world. Throughout history, several other Asian countries like Pakistan and India have cultivated watermelon. It is largely found in the northern parts of India.
Watermelon have been cultivated at least as early as 2000 B.C. It appears this fruit was largely unknown in other Mediterranean cultures of the time, but they were certainly cultivated in Asia (China in particular) by the end of the 9th century, and the word “watermelon” was present in English dictionaries in 1615. Several other Asian regions have cultivated watermelons in ancient history. Watermelonhas been introduced to North America in, and Indians were found cultivating them by French explorers in the Mississippi valley.[2]
4. Modern Variations:
Watermelons have been crossbred and modified to yield more fruit and be more resistant to wilt and disease. This variety has a long shape, with a hard rind that is easier to ship and store, and it was so versatile it could be grown in very different climates, while producing good yields and being resistant to the most dangerous watermelon pests such as anthracnose and fusarium wilt.[2]
5. Botany:
Watermelon of standard size grows into long, rambling vines. There are smaller, hybrid vines, which only spread to a diameter of 5 or 6 feet. Watermelon vines are clothed with a large leaves and light yellow flowers, which are followed by the juicy fruit. Watermelons are grown for their sweet, juicy interiors and in China, for edible seeds. They range in size from very large and heavy to moderate size and small hybrids. The rind is hard, green and usually striped. The flesh may be pink, red, or yellow. Seedless Watermelons are also available but expensive. The fruit may be round, oval or cylindrical, depending on the variety, and weigh from 3 to 25kg. The colour of the skin may vary from white through shades of green and may be mottled or striped. Flesh colour varies from yellow through to red. Red-fleshed varieties are the most popular. The flesh is about 90%water and 8 to 12%sugar.[4]
World Production of Watermelon fruit
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Country Production in Share
MT in 2010 (%)
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China 5,66,49,725.00 63.54
Turkey 36,83,100.00 4.13
Iran 34,66,880.00 3.89
Brazil 18,70,400.00 2.10
USA 18,66,660.00 2.09
Egypt 16,37,090.00 1.84
Uzbekistan 11,82,400.00 1.33
Russian 11,51,580.00 1.29
Mexico 10,36,800.00 1.16
Algeria 9,46,200.00 1.06
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Total 7,34,90,835.00
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(Source: Food and Agricultural Organization (FAO 1997)
6. Special Considerations:
Special care should be given to avoid rough handling injury of watermelon fruit during harvesting and handling. Fruit that are inadvertently dropped during harvest or handling should not be shipped. Injury that may not be obvious now it occurs can develop into bruised areas and damage to the flesh in-transit. Watermelon is diuretic and contains large amounts of beta-carotene and the red flesh is a significant source of lycopene. [4]
6.1. Lycopene:
Lycopene(from the new Latin word lycopersicum for the tomato species name) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas (but not strawberries or cherries). Although lycopene is chemically a carotene, it has no Vitamin A activity. [3]
Lycopene is an important intermediate in the biosynthesis of many carotenoids, including B-caotene, responsible for yellow, orange or red pigmentation, photosynthesis, and photo-protection. Like all carotenoids, lycopene is a polyunsaturated hydrocarbon (unsubstituted alkenes). Structurally, it is a tetra terpene assembled from eight isoprene units, composed entirely of carbon and hydrogen, and is insoluble in water. Lycopene’s eleven conjugated double bonds give it its deep rd color and are responsible for its antioxidant activity. Due to its strong color and non-toxicity, lycopene is a useful food coloring (registered as E160d) and is approved for usage in the USA, Australia and the EU.[3]
Lycopene is not essential nutrient for humans, but is commonly found in the diet, mainly from dishes prepared from tomatoes. When absorbed from the stomach, lycopene is transported in the blood by various lipoproteins and accumulates in the liver, adrenal glands and testes.[3]
There are more than 1200 varieties of watermelon, ranging in weight from less than a pound to more than two hundred pounds, with flesh that is red, orange , yellow or white.[3]
7. Nutrional value and Health benefits of watermelon:
Watermelon is rich source of carotenoids. Some of the carotenoide in watermelon include lycopene, phytofluene, phytoene, beta-carotene, lutein, and neurospirene. Lycopene makes up the majority of the carotenoids in watermelon. The carotenoid content in red fleshed watermelon varies from 37-121 mg/kg fresh weight, where as lycopene varies from 32-112 mg/kg fresh weight.
Carotenoids have antioxidant activity due to the free radical scvenging property. Several researches have reported an association between dietary lycopene consumption and lower incidence in diseases such a sprostrate and oral cancers. Lycopene may also help reduce risks of cardiovascular disease.
Watermelon seeds are excellent sources of protein (both essential and non-essential amino acids) and oil. Watermelon seed is about 35% protein, 50% oil, and 5% dietary fiber. Watermelon seed is also rich in micro and macro – nutrients such as magnesium, calcium, potassium, iron, phosphorous, zinc etc.
Nutritional value of watermelon fruit per100g
8. Conclusion:
Watermelon fruit is a good source of nutrients such as Carotenoid pigments. The fruit is relished for its delicate flavour and thirst quenching properties. The changes in composition and sensory quality of the developed processed products need to be investigated.
9. References:
1. Collins JK, Wu G, Perkins-Veazie P, Spears K, Claypool PL, Baker RA, Clevidence BA. Watermelon consumption increases plasma arginine concentrations in adults.Nutrition. 2007; 23(3):261- 266.
2. Mandel H, Levy W, Dzkovitch S, Korman SH. Elevated Plasma Citrulline and Arginine due to Consumption of Citrullus vulgaris (watermelon Berichte der DeutshenChemischenGesellschaft 28/4). 2003; 467-472.
3. Arora R, Kaur M, Gill NS. Antioxidant Activity and Pharmacological Evaluation of Cucumismelo var. agrestisMethanolic Seed Extract. Research Journal of Phytochemistry.2011; 5:146-155.
4. Wada M. uberCitrullin, eineneueAminosaure in Pressaft der Wasswemelone, Citrullus vulgaris schrad” BiochemZeit. 1930;224:420
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