Abstract
Abstract Watermelon tissue was frozen in an effort to obtain an edible and acceptable product when defrosted. Crimson Sweet, Charleston Gray and Shipper varieties, field grown in the area of Manhattan, Kansas, were harvested and held at 2°C for one to three days before being processed for freezing. A completely randomized block design, with eight replications, was used to process samples and to evaluate data. Balls of Us inch diameter were cut, avoiding seeds as much as possible. Ten balls per polyethylene bag were packaged in a single layer to allow for even defrosting. After freezing 24 hrs, the packages were stored at -1 5 (±5)°C until evaluated. Evaluation occurred prior to freezing and after 10 days, 6 and 12 weeks of frozen storage. Packages were defrosted at 20°C for 90 minutes.
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