Lycopene content, antioxidant capacity and colour attributes of selected watermelon (Citrullus lanatus(Thunb.)Mansfeld) cultivars grown in India

Nagal, Shweta; Kaur, Charanjit; Choudhary, Harshawardhan; Singh, Jashbir; Singh, Braj Bhushan; Singh, Kuldeep

doi:10.3109/09637486.2012.694848

Cited by 20 publications

(11 citation statements)

References 18 publications

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“…Nagal et al. () examined the antioxidant capacities of 12 watermelon cultivars and reported that they ranged from 0.399 to 0.752 mmol TE/kg, which is only slightly higher than our value of 0.109 ± 0.090 mM TE.…”

Section: Resultscontrasting

confidence: 77%

“…The formulations with 0.04% EOC blend had higher antioxidant capacities than the other formulations, but they were not statistically significant from the other formulations. Nagal et al (2012) examined the antioxidant capacities of 12 watermelon cultivars and reported that they ranged from 0.399 to 0.752 mmol TE/kg, which is only slightly higher than our value of 0.109 ± 0.090 mM TE.…”

Section: Total Phenolic Content and Antioxidant Capacitycontrasting

confidence: 79%

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Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

Yen

Kitts

Pratap-Singh

2018

Journal of Food Science

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This research proposes using a unique method for organic preservation of juices using very small amounts of essential oil constituents and acidification. Off-flavors that may arise can be mitigated without the use of chemical additives, but rather with a blend of tart fruit juices, such as apple and lemon juices. The EOCs and the acidulant act synergistically as a hurdle to inhibit microbial growth, so that thermal processing does not need to be employed.

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Section: Resultscontrasting

confidence: 77%

Section: Total Phenolic Content and Antioxidant Capacitycontrasting

confidence: 79%

Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

Yen

Kitts

Pratap-Singh

2018

Journal of Food Science

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“…For example, xanthophylls (lutein, violaxanthin and neoxanthin) are key components in light harvesting complexes (Woitsch and Römer 2003). Lycopene and β-carotene were found commonly to occur in chloroplasts and chloroplast, respectively, and to affect the color of some fruits and flowers (Jabeen et al 2013;Jarquín-Enríquez et al 2013;Nagal et al 2012). In recent years, carotenoids were also found to play important roles in various types of cleavage products in plants, bacteria, fungi, and animals (Heo et al 2013;Huang et al 2009;Ilg et al 2010;Liang et al 2011;Sui et al 2013).…”

Section: Introductionmentioning

confidence: 96%

A Comprehensive Analysis of Carotenoid Cleavage Dioxygenases Genes in Solanum Lycopersicum

Wei

Wan

et al. 2015

Plant Mol Biol Rep

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Carotenoid cleavage dioxygenases (CCDs) in plant species is one of the most important enzymes in the carotenoid metabolism. In this study, we performed a comprehensive analysis for the CCDs family in Solanum lycopersicum based on the whole tomato genome sequences and explored their expression pattern. At least seven CCD genes were discovered in the tomato genome sequence. Two pairs of them were arranged in tandem. The tandem duplication events could be dating to approximately 14 and 21 Mya, and the tandem duplication genes experienced a purifying selection during the course of evolution after diversification. Additionally, subcellular localization revealed that four members were predicted to be cytoplasm-localized and the three remaining members plastids-localized. Subsequently, a number of cis-regulatory elements, which were involved in light responsiveness, hormone regulation, and abiotic and biotic stresses, were identified in the promoter sequences of SlCCD genes. Phylogenetic tree revealed that the CCDs from Solanaceae crops have a closer genetic relationship. The difference in abundance and distinct expression patterns during the vegetative and reproductive development suggests different functions for these seven SlCCDs. Our findings suggest that SlCCDs family play important roles throughout the whole life course and will lay the foundation for further elaborating the regulatory mechanism of each member in tomato.

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“…Perkins-Veazie et al (2016) found great variation in lycopene among 50 watermelon cultivars, ranging from 33 to 100 mg/kg. Yoo et al (2012) and Nagal et al (2012) both reported high variation in lycopene among cultigens.…”

Section: Discussionmentioning

confidence: 95%

Citrulline and Arginine Are Moderately Heritable in Two Red-fleshed Watermelon Populations

Hartman¹,

Perkins-Veazie²,

Wehner³

2019

horts

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Watermelon fruit [Citrullus lanatus (Thumb) Matsum & Nakai] is a natural source of phytonutrients, including lycopene, citrulline, and arginine. Two segregating, highly outcrossed North Carolina watermelon populations, NC High Yield (NCHYW) and NC Small Fruit (NCSFW), were evaluated for these traits and for indicators of ripeness (pH and soluble solids content). Parents tested in 2015 (N SF = 300, N HY = 300) were sampled for the above and offspring were tested in 2016 if the sampled fruit of the parents were of qualifying ripeness [soluble solids concentration (SSC) ‡8, pH 5.5-6.5], resulting in 251 families (N SF = 72, N HY = 175). Narrow-sense heritability was estimated in each of the populations using the methods of 1) parent-offspring regression and 2) variance of half-sibling family means. Heritability for citrulline in NCHYW was moderate in both parent-offspring and half-sibling estimations (38% and 43%), as was arginine (40% and 44%) and lycopene (46% and 47%, respectively). Estimates for these traits in NCSFW were considerably different, with parent-offspring and half-sibling estimations for citrulline (65% and 22%), arginine (9% and 20%), and lycopene (44% and 68%). In NCHYW, moderate phenotypic correlations were found between SSC and citrulline (0.40), arginine (0.40), their combination (0.45), and lycopene (0.30) all of which were significant, except lycopene. Lycopene was significantly and weakly correlated to citrulline (0.22), but was not correlated to arginine (0.06). Similar correlations were found in NCSFW; SSC was significantly correlated to citrulline (0.24), arginine (0.18), and their combination (0.23), whereas lycopene was slightly correlated to citrulline (0.15) and not significantly correlated to arginine. Based on these heritabilities and phenotypic correlations, tandem selection for high lycopene and citrulline content may be accomplished efficiently using progeny rows with minimal replication using the NCSFW population, whereas replication with multiple years, rows, and locations may be necessary for creating stable lines using the NCHYW population.

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Lycopene content, antioxidant capacity and colour attributes of selected watermelon (Citrullus lanatus(Thunb.)Mansfeld) cultivars grown in India

Cited by 20 publications

References 18 publications

Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

A Comprehensive Analysis of Carotenoid Cleavage Dioxygenases Genes in Solanum Lycopersicum

Citrulline and Arginine Are Moderately Heritable in Two Red-fleshed Watermelon Populations

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