Spatial accumulation pattern of citrulline and other nutrients in immature and mature watermelon fruits. (13th May 2016)

• Record Type: Journal Article
• Authors: Akashi, Kinya; Mifune, Yuki; Morita, Kaori; Ishitsuka, Souichi; Tsujimoto, Hisashi; Ishihara, Toshiyuki
• Is Part Of: Journal of the science of food and agriculture. Volume 97:Number 2(2017)
• Page Start: 479
• Page End: 487
• Publication Date: 2016-05-13
• Subjects: arid region -- citrulline -- fruit maturation -- lycopene -- soluble sugar -- watermelon; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7749
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Watermelon ( Citrullus lanatus L.) originates from arid regions of southern Africa, and its fruit contains a large amount of the amino acid citrulline, an efficient hydroxyl radical scavenger. Citrulline is implicated in the production of nitric oxide in human endothelium, and potential health benefits including vasodilatation and antioxidant functions have been suggested. However, citrulline metabolism in watermelon fruits is poorly understood. RESULTS: This study examined the accumulation pattern of citrulline and other nutrients in immature and mature watermelon fruits. In mature fruits, highest citrulline concentration was observed in the outer peel, followed by the central portion of the flesh and inner rinds, whereas the level was lower in the peripheral portion of the flesh. Citrulline content was generally low in immature fruits. Spatial and developmental patterns of citrulline accumulation were largely different from those of the antioxidant lycopene, total proteins, and soluble sugars such as glucose, fructose, and sucrose. Principal component analysis suggested a clear distinction of the central flesh and outer peels in mature fruits from other tissues in terms of the levels of major nutrients. CONCLUSION: These observations suggested that citrulline accumulation may be regulated in a distinct manner from other nutrients during watermelon fruit maturation. © 2016 Society of Chemical Industry