Table 1 Carotenoid content during watermelon fruit ripening

nd^A

0.070 ± 0.010^A

0.410 ± 0.100^B

0.970 ± 0.100^C

0.010 ± 0.005^A

0.040 ± 0.010^A

0.330 ± 0.100^B

0.810 ± 0.100^C

0.020 ± 0.005^A

0.016 ± 0.005^A

0.050 ± 0.009^A

0.070 ± 0.058^A

nd^A

nd^A

0.050 ± 0.025^B

0.130 ± 0.026^C

nd^A

0.010 ± 0.005^A

0.060 ± 0.005^B

0.130 ± 0.030^C

0.030 ± 0.005^A

3.950 ± 0.750^A

28.080 ± 4.700^B

50.540 ± 8.800^C

nd^A

0.010 ± 0.005^A

0.350 ± 0.220^A

1.420 ± 0.600^B

nd^A

0.100 ± 0.019^A

0.490 ± 0.110^B

1.160 ± 0.260^C

0.040 ± 0.005^A

0.020 ± 0.013^A

0.020 ± 0.012^A

0.023 ± 0.016^A

1.5

32.4

34.7

20.2

0.100 ± 0.020^A

4.216 ± 0.817^A

29.840 ± 5.281^B

55.253 ± 9.990^C