For many people, there is no more beautiful than eating a slice of iced watermelon on a warm summer day. But scientists said the fluid-filled summer fruits are more nutritious and healthy when made at room temperature.
Nutrition scientists in the number of the ninth of August newspaper of Agriculture and Food Chemistry building their theories on the study compared the major antioxidants in watermelon iced and saved the other at room temperature for two weeks.
"Which we discovered was truly amazing." Said study author Penelope Perkins Fuzzy, a plant physiology laboratory of the South Central Research for Agriculture and Agricultural Research Service USDA nights in Oklahoma.
"The amount of lycopene in watermelon increased by about 20% full when he left the watermelon at room temperature, while doubling the amount of beta carotene," said the author.
The writer said that the color red inside the watermelon, such as tomatoes, due to the lack of color, lycopene, and organic material is from a family Alcartinoad and colors ranging from pale yellow to dark red.
Beta-carotene - another type of carotenoids - is also features food for watermelon, and also decreased significantly in the case cooling. Antioxidants Taatqom the establishment of the cancer-forming cells, which can destroy other cells.
Since it is known that minor changes in the air and humidity occur during harvesting and packing and canning can decrease the amount of lycopene with 10 to 20 percent, researchers found that they knew little about the damage to conservation that occurs once the fruit to enter the kitchen.
In order to Tmlae blanks, focused writer and her colleague Dr. Julie Collins on the types of watermelon seed-bearing and other non-carriers of the seeds.
Each melon beads that were studied were from farms in Oklahoma, and officials have admitted to harvest it all full maturity when requested. All of which did not mature berries left to go for a night in refrigerators at a temperature 68 degrees Fahrenheit before it is cut and examined to find out Alcartinoad quantities.
Twenty samples of each type of melon species used in the study were weighed and stored in refrigerators and temperature 41.55, and 70 degrees Fahrenheit.
After two weeks, students found that levels of lycopene were dependent on the degree of heat conservation.
Compared to standards specified when cut, Alcartinoad levels in watermelon is saved on the room temperature was higher by 11 to 40% based on the quality of watermelon.
As evidence of this development prig biochemical, scholars noted that after 14 days of conservation meat was all kinds of melons left at room temperature more redder than the color they were when the cut - and is a sign of tenderness pigments resulting from the high proportion of lycopene.
It was observed that melon beads that were left at room temperature have had more crust lifted from the cold and is a testament to the continuing maturity of the fruit.
It was noted that the melon that was saved at a temperature lower than room temperature did not gain any change in interest rates. These fruits either lost or retained the same color, which color it was when you picked and density of the crust has not changed.Scholars speculated that the lack of an enzyme carotenoids in the cold weather stop of maturity and currency that continues to build on building beneficial antioxidants.
"But we do not want people to believe that it is better to cut the watermelon and leave it at room temperature, Aha safety issue," said the author.
"If it was cut, leave it in the refrigerator," advised Dr. "If you did not cut it, it's excellent because the leave at room temperature for a day or two, and if you like cold watermelon like most people, it's very natural to enter the fruit into the fridge before he eats it directly."
Nutrition scientists in the number of the ninth of August newspaper of Agriculture and Food Chemistry building their theories on the study compared the major antioxidants in watermelon iced and saved the other at room temperature for two weeks.
"Which we discovered was truly amazing." Said study author Penelope Perkins Fuzzy, a plant physiology laboratory of the South Central Research for Agriculture and Agricultural Research Service USDA nights in Oklahoma.
"The amount of lycopene in watermelon increased by about 20% full when he left the watermelon at room temperature, while doubling the amount of beta carotene," said the author.
The writer said that the color red inside the watermelon, such as tomatoes, due to the lack of color, lycopene, and organic material is from a family Alcartinoad and colors ranging from pale yellow to dark red.
Beta-carotene - another type of carotenoids - is also features food for watermelon, and also decreased significantly in the case cooling. Antioxidants Taatqom the establishment of the cancer-forming cells, which can destroy other cells.
Since it is known that minor changes in the air and humidity occur during harvesting and packing and canning can decrease the amount of lycopene with 10 to 20 percent, researchers found that they knew little about the damage to conservation that occurs once the fruit to enter the kitchen.
In order to Tmlae blanks, focused writer and her colleague Dr. Julie Collins on the types of watermelon seed-bearing and other non-carriers of the seeds.
Each melon beads that were studied were from farms in Oklahoma, and officials have admitted to harvest it all full maturity when requested. All of which did not mature berries left to go for a night in refrigerators at a temperature 68 degrees Fahrenheit before it is cut and examined to find out Alcartinoad quantities.
Twenty samples of each type of melon species used in the study were weighed and stored in refrigerators and temperature 41.55, and 70 degrees Fahrenheit.
After two weeks, students found that levels of lycopene were dependent on the degree of heat conservation.
Compared to standards specified when cut, Alcartinoad levels in watermelon is saved on the room temperature was higher by 11 to 40% based on the quality of watermelon.
As evidence of this development prig biochemical, scholars noted that after 14 days of conservation meat was all kinds of melons left at room temperature more redder than the color they were when the cut - and is a sign of tenderness pigments resulting from the high proportion of lycopene.
It was observed that melon beads that were left at room temperature have had more crust lifted from the cold and is a testament to the continuing maturity of the fruit.
It was noted that the melon that was saved at a temperature lower than room temperature did not gain any change in interest rates. These fruits either lost or retained the same color, which color it was when you picked and density of the crust has not changed.Scholars speculated that the lack of an enzyme carotenoids in the cold weather stop of maturity and currency that continues to build on building beneficial antioxidants.
"But we do not want people to believe that it is better to cut the watermelon and leave it at room temperature, Aha safety issue," said the author.
"If it was cut, leave it in the refrigerator," advised Dr. "If you did not cut it, it's excellent because the leave at room temperature for a day or two, and if you like cold watermelon like most people, it's very natural to enter the fruit into the fridge before he eats it directly."
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