Effect of stage of maturity and storage on fruit quality and shelf-life of watermelons (Citrullus vulgaris)
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Date
1973-10-24
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Abstract
In this experiment, which was conducted at the Departments of Horticulture and Biochemistry, University of Science and Technology, Kumasi, the qualities of two cultivars of watermelon-Sugar Baby and Top Yield were examined during maturation, ripening and storage. It was observed that the value of total soluble solids, acidity, PH, Vitamin C and water increased gradually during maturation and ripening: the ash content decreased in relation to fruit size and weight. These increases continued during cool storage with the exception of the total soluble solids in the Sugar Baby cultivar which showed a reduction during storage. For storage purposes, fruits should be harvested about 3 days before they become fully mature: this period would normally be 30 days after flower anthesis
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A thesis submitted to the College of Agriculture and Natural Resources in partial fulfilment for the requirements of the degree of Master of Science (Horticulture), 1973