Citrulline Content in Different Parts of Seedless Watermelon Fruit
WAN Xue-shan1,2, LIU Wen-ge1, YAN Zhi-hong1, ZHAO Sheng-jie1, HE Nan1, LIU Peng1, DAI Junwei2 (1. Zhengzhou Fruit Research Institute, CAAS, Zhengzhou, Henan 450009, China; 2. Sanya Science and Technology Academy for Crop Winter Multiplication, Sanya, Hainan, 572000, China)
In order to investigate citrulline content in different parts of watermelon fruit,7 triploid seedless watermelon cultivars(6 red flesh and 1 yellow flesh)were sampled to determine their citrulline content. The citrulline content of three red flesh seedless watermelon cultivars was determined after 60 days storage at room temperature. The results showed that citrulline content varied significantly among different cultivars and different parts of seedless watermelon fruits. The citrulline content in the central of watermelon fruit was higher than that of near skin. The citrulline content of seedless watermelons increased 6%-28% after 60 days storage at room temperature.