Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Figure 1

Effect of pasteurization treatment (80°C for 40 s or 90 s) and storage (4°C for 30 days) on hue (°) and color index (CI) of watermelon juice enriched with L-citrulline. LSD values are shown for interaction and both factors. st, storage time; pt, pasteurized treatment. UPWJ, unpasteurized watermelon juice. PWJ-40 s, pasteurized watermelon juice for 40 s. PWJ-90 s, pasteurized watermelon juice for 90 s.