Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Cristina TOMA (VAPOR), Gheorghița HOZA, Radu-Andrei STERIAN, Simona POPESCU, Dorel HOZA
The efficiency of utilizing watermelon rind has made the study presented in this paper spark interest in the potential of valorising watermelons rich in citrulline in various food products, as well as addressing a management and environmental issue. Consumers are becoming increasingly health-conscious and are showing interest in various new food products. The proposed objective was to create two different products based on watermelon rind. The resulting products fall into the categories of “Jam” and “Pickled vegetable preserves (in vinegar)”. Fresh watermelon rind (Citrullus lanatus) was washed, the green outer layer was removed, and the rind was cut into uniformly sized pieces. For the jam, blanched rind was used, over which syrup (water, sugar, and lemon juice) was added and left to infuse. For the vegetable mix, the raw rind was used, mixed with vegetables (carrot, celery, green tomatoes, bell pepper, celery leaves) in a vinegar solution.
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