Journal of Agricultural Science and Food Research
Open Access
ISSN: 2593-9173
ISSN: 2593-9173
Citrullus lanatus, commonly known as watermelon, is most nutritious fruit belong to Cucurbitaceae family. Being comprises of more than of 92% water, it is considered as a refreshing, thirst-quenching appetizer with significant nutrient balance. Watermelon is edible in various forms, directly in the form of fruit, formulated into beverage, incorporation into deserts. Major portion of watermelon utilized is its fleshy edible portion and least attention is gathered towards its peel. Various studies have reported that the peel of watermelon is rich source of fibers and nutrients and possess ability to be utilized in various food products. The purpose of this review is to highlight the underutilized portion of watermelon with its chemical properties and provide way for future research with it.
Published Date: 2023-10-31; Received Date: 2021-08-02