Marketting Of Watermelon Fruits

A basket of watermelons displayed in a Singapore supermarket.Watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.
Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste.
The amino acid citrulline was first extracted from watermelon and analysed.[9] Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorder.

Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US, Russia, Ukraine, Romania and Bulgaria.[citation needed] In the Balkans, especially Serbia, watermelon slatko is also popular.[13] Watermelon juice can also be

made into wine.

Watermelon is also mildly diuretic.
Watermelons contain large amounts of beta carotene.
Watermelon with red flesh is a significant source of lycopene.
A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

Varieties of Watermelon fruits

Watermelon with yellow fleshThere are more than twelve hundred varieties of watermelon ranging in size from less than a pound, to more than two hundred pounds with flesh that is red, orange, yellow, or white. Several notable varieties are included here.

Carolina Cross: This variety of watermelon produced the current world record watermelon weighing 262 pounds (119 kg). It has green skin, red flesh and commonly produces fruit between 65 and 150 pounds (29 and 68 kg). It takes about 90 days from planting to harvest. Yellow Crimson Watermelon: variety of watermelon that has a yellow colored flesh.

This particular type of watermelon has been described as "sweeter" and more "honey" flavored than the more popular red flesh watermelon. Orangeglo: This variety has a very sweet orange pulp, and is a large oblong fruit weighing 9–14 kg (20-30 pounds). It has a light green rind with jagged dark green stripes. It takes about 90–100 days from planting to harvest. The Moon and Stars variety of watermelon has been around since 1926. The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 9–23 kg (20-50 pounds). The flesh is pink or red and has brown seeds.

The foliage is also spotted. The time from planting to harvest is about 90 days.[25] Cream of Saskatchewan: This variety consists of small round fruits, around 25 cm (10 inches) in diameter. It has a quite thin, light green with dark green striped rind, with sweet white flesh and black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada by Russian immigrants. These melons take 80–85 days from planting to harvest.

Watermelon output in 2005Melitopolski: This variety has small round fruits roughly 28–30 cm (11-12 inches) in diameter. It is an early ripening variety that originated from the Volga River region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in summer. This variety takes around 95 days from planting to harvest.

Densuke Watermelon: This variety has round fruit up to 25 lb (11 kg). The rind is black with no stripes or spots. It is only grown on the island of Hokkaido, Japan, where up to 10 000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650 000 yen (6300 USD), making the most expensive watermelon ever sold. The average selling price is generally around 25 000 yen (250 USD).[28] Cultural uses and references Watermelon and other fruit in Boris Kustodiev's Merchant's Wife.In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, T?t, as a snack.

Stereotypical caricatures may depict African Americans as being inordinately fond of watermelon. The Oklahoma State Senate passed a bill on 17 April 2007 declaring watermelon as the official state vegetable, with some controversy as the watermelon is a fruit. The citrulline which exists in watermelon (especially in the rind) is a known stimulator of nitric oxide. Nitric oxide is thought to relax and expand blood vessels, much like the erectile dysfunction drug Viagra, and may even increase libido. Fans of the Saskatchewan Roughriders of the CFL started a tradition of hollowing out a watermelon and wearing it as a makeshift football helmet (the color of the Roughriders is green).

During the 2009 Grey Cup in Calgary (between the Montreal Alouettes and the Roughriders, thousands of watermelons had to be imported to Calgary supermarkets to prevent a shortage being caused by Rider fans. The town of Chinchilla in Queensland, Australia holds a biannual festival celebrating all things melon.

Purple Mangosteen Fruits

This may also refer to the entire genus Garcinia. Purple Mangosteen Mangosteen fruit Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Malpighiales Family: Clusiaceae Genus: Garcinia Species: G. mangostana Binomial name Garcinia mangostanaL. The Purple Mangosteen (Garcinia mangostana),

colloquially known simply as "the mangosteen", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (20–80 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture.
The Purple Mangosteen belongs to the same genus as the other — less widely known — mangosteens, such as the Button Mangosteen (G. prainiana) or the Lemondrop Mangosteen (G. madruno).

Taxonomy of Mangosteen Fruit

A description of mangosteen was included in the Species Plantarum by Linnaeus in 1753.
Maturation of the exocarp and edible arilThe juvenile mangosteen fruit, which does not require fertilization to form (see agamospermy), first appears as pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp color deepens to darker green. During this period, the fruit increases in size until its exocarp is 6–8 centimeters in outside diameter, remaining hard until a final, abrupt ripening stage.

The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenolic acids including xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Color changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds are finished developing.

Mangosteen produces a recalcitrant seed and must be kept moist to remain viable until germination. Mangosteen seeds are nucellar in origin and not the result of fertilization; they germinate as soon as they are removed from the fruit and die quickly if allowed to dry.

Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next color phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks.

Over days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially humidity. If the ambient humidity is high, exocarp hardening may take a week or longer when the aril quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrigerated, the arils inside the fruit might spoil without any obvious external indications. Using hardness of the rind as an indicator of freshness for the first two weeks following harvest is therefore unreliable because the rind does not accurately reveal the interior condition of the arils. If the exocarp is soft and yielding as it is when ripe and fresh from the tree, the fruit is usually good.

The edible endocarp of the mangosteen is botanically defined as an aril with the same shape and size as a tangerine 4–6 centimeters in diameter, but is white. The circle of wedge-shaped arils contains 4–8 segments, the larger ones harboring apomictic seeds that are unpalatable unless roasted.

Often described as a subtle delicacy, the arils bear an exceptionally mild aroma, quantitatively having about 400 times fewer chemical constituents than fragrant fruits, explaining its relative mildness. Main volatile components having caramel, grass and butter notes as part of the mangosteen fragrance are hexyl acetate, hexenol and a-copaene.

On the bottom of the exocarp, raised ridges (remnants of the stigma), arranged like spokes of a wheel, correspond to the number of aril sections. Mangosteens reach fruit-bearing in as little as 5–6 years, but more typically require 8–10 years.