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

Table 1

Effects of pasteurization treatment (80°C for 40 s or 90 s) and storage (4°C for 30 days) on lycopene and L-citrulline content of watermelon juice enriched with L-citrulline.

Storage time; (days)	Lycopene (mg kg^−1)			L-citrulline (g kg^−1)
	UPWJ	PWJ-40 s	PWJ-90 s	UPWJ	PWJ-40 s	PWJ-90 s
0
5
10
15
20
25
30

UPWJ, unpasteurized watermelon juice. PWJ-40 s, pasteurized watermelon juice for 40 s. PWJ-90 s, pasteurized watermelon juice for 90 s. Values correspond to measurements () ± SE. Different capital letters in the same row show significant differences between treatments. Different lower case letters in the same column show significant differences between storage times. Control samples were only evaluated to test significant differences between pasteurized treatments at 0 days.