PROCESS FOR PILOT-PRODUCTION OF SEED AND ASCORBIC-ACID FORTIFIED WATERMELON JUICE

Studies were conducted on the compositional and sensory qualities of j uice from two new watermelon cultivars, H-23 and Shipper with and with out added ascorbic acid. Bottled juice stored well over a period of si x months under room temperature (12-40-degrees-C) and remained highly acceptable throughout. Improvement of inspid taste of fresh juice thro ugh sugar, acid adjustment was prerequisite to processing. Fortified j uices showed losses of ascorbic acid during pasteurization, processing and storage. Study indicated the potential for commercial production and marketing of quality seed and vitaminized watermelon juice.