Physical and Chemical Properties of Watermelon: A Comprehensive Review

Amit Kumar Mandusiya; Kusum Meghwal; Deepak Rajpurohit; Ranjeet Sindal; Vikram Seervi; Sanwal Singh Meena

Physical and Chemical Properties of Watermelon: A Comprehensive Review

Author(s)	Amit Kumar Mandusiya, Kusum Meghwal, Deepak Rajpurohit, Ranjeet Sindal, Vikram Seervi, Sanwal Singh Meena
Country	India
Abstract	Watermelon (Citrullus lanatus) is one of the world's most widely cultivated and consumed cucurbit crops, valued not only for its refreshing taste and high water content but also for its diverse nutritional and functional attributes. This review paper systematically examines the physical, morphological, chemical, and mechanical properties of watermelon, encompassing its fruit, flesh, rind, and seeds. Physical characterization of fruit reveals wide genotypic variation in weight (0.11–9.32 kg), diameter (5.5–27.8 cm), rind thickness (0.1–2.8 cm), soluble solids content (3.9-13.2%), and CIE Lab* flesh colour parameters. Seed engineering properties including geometric mean diameter, sphericity, bulk and true density, porosity, terminal velocity, and rupture force-are significantly influenced by moisture content and variety. Chemical composition analysis demonstrates that watermelon flesh is predominantly water (93–95%), with the rind being a comparatively richer source of carbohydrates, vitamin C, and dietary fibre. The mineral profile reveals iron as the most abundant element in the pulp, followed by magnesium, potassium, calcium, sodium, and zinc. Bioactive constituents, notably lycopene, beta-carotene, citrulline, and ascorbic acid, confer antioxidant, cardioprotective, and anti-inflammatory properties. Mechanical characterization of the flesh shows non-elastic, visco-plastic behaviour under static loading, with a Poisson's ratio far exceeding unity, highlighting its complex cellular architecture. These findings collectively underscore the multidimensional value of watermelon and its by-products-rind and seed-as underutilized sources of nutrition, nutraceuticals, and industrial raw materials. The review provides a consolidated scientific resource for researchers, food technologists, and agricultural engineers involved in watermelon processing, utilization, and value addition
Keywords	Citrullus lanatus, watermelon, physical properties, chemical composition, lycopene, citrulline, seed engineering, rind nutrition.
Field	Biology > Agriculture / Botany
Published In	Volume 7, Issue 4, July-August 2026
Published On	2026-08-14

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Advanced International Journal for Research

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Physical and Chemical Properties of Watermelon: A Comprehensive Review

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