• Journal of Environmental Science International
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• v.23 no.7
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• pp.1233-1239
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• 2014

Watermelon (Citrullus vulgaris L.) is a summer fruit typical to help fatigue systemic absorption is getting better. The goal of this study is to screen antioxidant activity to ensure the possibility as a functional material for exocarp of watermelon. Watermelon was extracted with 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v). Total phenol contents were 12.01 mg/g, 8.89 mg/g, 3.53 mg/g in the 70% methanol, 70% ethanol, CM, in that order, respectively. Total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power (FRAP), ${\beta}$-carotene bleaching assay were 70% methanol extract remarkably higher than the other extracts. And these results showed the same trend of total phenol content. From the above results shows that watermelon was effective on the antioxidative activity.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.322-328
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• 1999

Volatile flavor components of watermelon (Citrullus vulgaris S.) and oriental melon (Cucumis melo L.) obtained by simultaneous steam distillation and extraction apparatus were separated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Thirty seven and fifty five volatile flavor components were identified in watermelon and oriental melon, respectively. (Z)-3-Nonen-1-ol, (Z,Z)-3,6-nonadien-1-ol, (E,Z)-2,6-nonadienal and (E)-2-nonenal containing unsaturated nine carbon atoms were the characteristic flavor components of watermelon. $C_{9}-Unsaturated$ esters including (Z)-3-nonenyl acetate, (Z)-6-nonenyl acetate, (Z,Z)-3,6-nonadienyl acetate and thioester were important components in the flavor profile of oriental melon.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.200-205
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• 1996

This experiment was conducted to characterize and quantify the free sugars (glucose, fructose, sucrose, maltose) contained in many different portions of watermelon (Citrus vulgaris L.) and muskmelon (Cucumis melo var. reticulatus Naud.) fruits by High Performance Liquid Chromatography (HPLC). Free sugars were mainly fructose, glucose, sucrose, and their contents were variable among portions. Total free sugar contents were higher in the stylar end and side than in the stem end of both watermelon and muskmelon. Total free sugar contents increased from the periphery toward the central core in watermelon and except central core content seeds in muskmelon Ratio of nonreducing to reducing sugars [(fructose + glucose)/sucrose] was gradually decreased from the periphery toward the middle area in watermelon, though the central core showed higher value than the middle area. For the edible portion of muskmelon, the ratio was decreased toward middle area, and no significant difference was observed between the central core and the middle area. However, reducing sugars and nonreducing sugar were all increased from the periphery toward the central core in watermelon. In contrast with watermelon, reducing sugars were decreased in muskmelon.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.73-80
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• 2022

The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were 'Appearance', 'Color', 'Sweet taste', 'Nutty odor/flavor', 'Crispiness', and 'Familiarity'. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was 'Residual feel in the mouth'. In the correspondence analysis, attributes of 'Stale taste', 'Clean taste', 'Softness', 'Familiarity', 'Moistness', 'Color', 'Blandness' were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.

• Horticultural Science & Technology
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• v.33 no.1
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• pp.93-105
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• 2015

This study was performed to analyze genetic relationships of the four major cucurbitaceous crops including watermelon, melon, cucumber, and squash/pumpkin. Among 120 EST-SSR primer sets selected from the International Cucurbit Genomics Initiative (ICuGI) database, PCR was successful for 51 (49.17%) primer sets and 49 (40.8%) primer sets showed polymorphisms among eight Cucurbitaceae accessions. A total of 382 allele-specific PCR bands were produced by 49 EST-SSR primers from 24 Cucurbitaceae accessions and used for analysis of pairwise similarity and dendrogram construction. Assessment of the genetic relationships resulted in similarity indexes ranging from 0.01 to 0.85. In the dendrogram, 24 Cucurbitaceae accessions were classified into two major groups (Clade I and II) and 8 subgroups. Clade I comprised two subgroups, Clade I-1 for watermelon accessions [I-1a and I-1b-2: three wild-type watermelons (Citrullus lanatus var. citroides Mats. & Nakai), I-1b-1: six watermelon cultivars (Citrullus lanatus var. vulgaris S chrad.)] a nd C lade I -2 for melon and cucumber accessions [I-2a-1 : 4 melon cultivars(Cucumis melo var. cantalupensis Naudin.), I-2a-2: oriental melon cultivars (Cucumis melo var. conomon Makino.), and I-2b: five cucumber cultivars (Cucumis sativus L.)]. Squash and pumpkin accessions composed Clade II {II-1: two squash/ pumpkin cultivars [Cucurbita moschata (Duch. ex Lam.)/Duch. & Poir. and Cucurbita maxima Duch.] and II-2: two squash/pumpkin cultivars, Cucurbita pepo L./Cucurbita ficifolia Bouche.}. These results were in accordance with previously reported classification of Cucurbitaceae species, indicating that watermelon EST-SSRs show a high level of marker transferability and should be useful for genetic study in other cucurbit crops.

• Korean Journal Plant Pathology
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• v.1 no.3
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• pp.173-177
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• 1985

The objective of the study is to determine differences between cucurbits in the pathogenicity of Didymella bryoniae isolated from the naturally infected seeds of cucumber and pumpkin. Primary seedling infection of cucumber(Cucumis sativus L.), oriental melon(Cucumis melo var. makuwa Makino), pumpkin(Cucurbita pepo L.) and watermelon (Citrullus vulgaris Shrad.) occurred on the radicle, hypocotyl and cotyledons and symptoms on each crop were very similar. Infection of the radicle generally caused pre-emergence rot, while infection on the hypocotyl and cotyledons provided further inoculum for infection of the first true leaves and the stem. In cross inoculation tests, all isolates of D. bryoniae could infect cucumber, oriental melon, pumpkin and watermelon at different growth stages and there were not much differences in pathogenicity or susceptibility between isolates of the pathogen and crops tested. The susceptibility of cucumber and pumpkin was markedly influenced by prevailing humid conditions.

• Journal of Bio-Environment Control
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• v.8 no.1
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• pp.19-29
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• 1999

This experiment was conducted to compare with the growth and fruit quality of Citrullus lanatus cv. Mudeungsan and Citrullus vulgaris cv. Dalgona grown in fertigation and soilless culture. Seeds were sown on April 16 and transplanted on April 24, 1998. Cultural systems used in fertigation and soilless culture beds using mixed substrate, coir dust (50%) and perlite (50%). In the plot of fertigation system, the number of leaves of cv. Dalgona were increased more than that of cv Mudeungsan, but leaf area shown inversed trend. Plant growth shown greater in soilless culture than those of fertigation culture. In regardless of cultural systems, soluble solid content in fruit was higher in the cv. Dalgona than that of cv. Mudeungsan, but fruit fresh weight was greater in cv. Mudeungsan compare to the cv Dalgona. Nitrate content in petiole sap of watermelon in regardless of cultivars and cultural systems was 11.4∼13.4mg/gFW on 15 days after transplanting, and then increased to 17.1∼20.6mg/gFW on the fruit growth stage. Phosphorous content was 3.7∼5.7mg/gFW in the early growth stage while decreased to 0.6∼1.1mg/gFW from maturing stage to harvesting stage. Potassium content was increased to 5.8∼6.6mg/gFW in the early growth stage while decreased to 4.0∼4.8mg/gFW from pollination stage to harvesting stage. Calcium content in spa petiole of watermelon was higher in soilless culture as 3.4∼4.1mg/gFW than 2.5∼3.5mg/gFW of fertigation culture, but calcium content in fertigation culture during maturing stage was higher than that of soilless culture. The tendency of magnesium uptake was higher in fertigation culture than that of soilless culture, and was similarly absorbed in the range of 0.9∼1.3mg/gFW in regardless of cultural method after pollination. It was demonstrated that cv. Mudeungsan can be adapted to soilless culture and improved the fruit quality. Consequently, hydroponic possibility for year round culture in the greenhouse was recognized.

• Food Science and Preservation
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• v.17 no.4
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• pp.547-554
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• 2010

We developed watermelon (Citrullus vulgaris Schrad) wine to increase the market for the fruit, which is currently sold only in fresh form. The pH of watermelon wine was pH 2.8~3.4, the total acid level 0.48~0.55%, and the soluble solid $5{\sim}6^{\circ}brix$ alcohol content was 9.5~10.5%. Fermentation of watermelon juice was satisfactory at both 20C and 25C. All of citric acid, malic acid, and oxalic acid were detected in watermelon wine citric acid was the most abundant. All of glucose, fructose, sucrose, and maltose were present in juice, and both fructose and glucose were used in fermentation. Electron-donating ability (EDA) was high, being 80% of the control value when watermelon wine was diluted to $400\;{\mu}l/ml$. SOD-like activities were present in both watermelon juice and wine, being 55.2% and 49.2% of control values, respectively. Nitrite-scavenging ability (NSA) was 70.2% and 53.2% of control values in undiluted juice and wine, respectively. Watermelon juice showed higher activation than did wine, but functionality neither fell nor rose after fermentation. In sensory evaluation of wine, the overall score was better than average, at 4.15, thus establishing the commercial potential of watermelon wine.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.151-160
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• 2010

Objectives : The purpose of this research was to examine dietary therapy on the edema based on the literary findings, for clinical treatment and prevention of the edema. Methods : This Research was examined on histories, compositions, applications, and effects of dietetic treatment about 100 cases of dietary therapy of the edema from Chinese literatures. Results : 1. Various vegetables and animals including herbs, grains, vegetables, fruits, food and drink were used for the dietary therapy. 2. Methods of the preparation for use as therapeutics were decoction, pulvis, gruel, cake, tea, paste, gelatin and etc. 3. Frequently used materials were Cyprinus carpio Linnaeus, Cucumis sativus L. Coix lachrymajobi var. mayuen, Zea mays, Maydis Stigma, Citrullus vulgaris, Zingiber officinale, Cinnamomum cassia Blume, Allium scorodorpasum var. viviparum Regel, Camellia sinensis, Armeniacae amarum Semen, Phyllostachys bambusoides, Luffa cylindrica, Dioscorea batatas Decne, Panax ginseng, Brassica oleracea and Raphanus sativus. Conclusion : Though dietary therapy for the edema is not based on clinical or experimental data, but through experience. It is mostly based on Yin-Yang and five elements, visceral manifestation, channels and their collateral channels and Oriental herbal medicine theories. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the edema.

• The Korean Journal of Pesticide Science
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• v.5 no.2
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• pp.18-25
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• 2001

Ethanol extracts from 46 vegetables were tested their insecticidal activities toward five agricultural insect pests and four stored-product insect pests. The efficacy varied with both agricultural insects/stored-product insects and vegetable species used. Potent insecticidal activities, at the concentration of 5,000 ppm, were produced from extracts of Nelumbo nucifera and Ulva lactuca against Myzus persicae, Zea ways and Z. mays (leaf) against Nilaparvata lugens, Citrullus vulgaris (seed) and U. lactuca against Plutella xylostella, N. nucifera, Z. mays, and Z. mays (leaf) against Spodoptera litura, and C. vulgaris (seed), Daucus carota, Helianthus annuus (leaf), H. annuus (flower), Lactuca sativa, and Zingiber officinale against Tetranychus urticae. Potent insecticidal activities at the concentration of 2,500 ppm were exhibited from the extracts of N. nucifera and U. lactuca against M. persicae, Z. mays against N. lugens, C. vulgaris (seed) and U. lactuca against xylostella, N. nucifera and Z. mays against S. litura, and C. vulgaris (seed), H. annuus (flower), and L. santiva against T. urticae. Against four stored-product insect pests at 50 ppm, extracts of C. vulgaris (seed) and Cucurbita moschatla (seed) against Sitophilus oryzae and C. vulgaris (seed), H. annuus (seed), and Z. officinale against Plodia interpunctellfa revealed potent insecticidal activities over 80% mortality. In tests with Callosobruchus chininsis and Lasioderma serricorne, extracts of all vegetables tested exhibited meager and no activity.