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Qualité de la chair et stabilité du lycopène des pastèques fraîchement coupées.

Flesh quality and lycopene stability of fresh-cut watermelon.

Auteurs : PERKINS-VEAZIE P., COLLINS J. K.

Type d'article : Article

Résumé

Red fleshed watermelons are an excellent source of the phytochemical lycopene. However, little is known about the stability of lycopene in cut watermelon. In this study, lycopene stability and other quality factors were evaluated in fresh-cut watermelon. Twenty melons each of a seeded (Summer Flavor 800) and a seedless (Sugar Shack) variety were cut into 5 cm tubes and placed in unvented polystyrene containers, sealed, and stored at 2 °C for 2, 7 or 10 days.

Détails

  • Titre original : Flesh quality and lycopene stability of fresh-cut watermelon.
  • Identifiant de la fiche : 2005-0803
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 31 - n. 2
  • Date d'édition : 2004

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