Effect of Sunlight on the Vitamin C Content of Watermelons

Abstract

The study was carried out to investigate the effect of sunlight on the vitamin C content of watermelons. Nine
watermelons were selected from a farm in Greater Accra for vitamin C analysis at the Food Research Institute in
Accra. The factorial experimental design was used to determine the amount of vitamin C in sliced and unsliced
watermelons kept at room conditions and those exposed to sunlight. Among the findings were that the loss of
vitamin C from whole and sliced watermelons under room temperature and when exposed to sunlight ranged
between 12.2% and 66.2%. The loss was greater when the watermelons were sliced and exposed to direct rays
of the sun. It is recommended that watermelons should be kept in cool temperatures and should be consumed
immediately once they are sliced so as to limit vitamin C losses to some extent. Again, it is recommended
that traders and consumers should be educated on the importance of vitamin C for health, its instability as
well as factors that cause the losses so as to help avoid keeping watermelons in the scorching sun, whether
sliced or whole.