Abstract
Abstract Watermelon [Citrullus lanatus (Thunberg) Matsumura and Nakai] juice samples of ‘Allsweet’ and ‘Crimson Sweet’ were stored at 0° and −30°C. Concentrations of fructose, glucose, and sucrose were determined by using HPLC over a period of 44 days at 2- to 7-day intervals. Changes in sugar concentrations suggest that sucrose is hydrolyzed to fructose and glucose within a period of 10 days for samples stored at 0°. A 19.6% decrease in total sugar concentration was observed after 37 days storage. A 17.8% sugar loss also was observed in samples stored at −30° for 37 days.
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