Table 3.

L-arginine stability of the WRP, WPP, WRJ and WPJ during 32 days storage at 25, 4 and −20ºC

		Day 0	Day 2	Day 4	Day 8	Day 16	Day 32
WRP	25 °C	19.84 ± 4.38	19.90 ± 3.68	19.78 ± 2.75	18.95 ± 2.63	16.79 ± 1.73	12.90 ± 1.31
	4 °C		19.71 ± 2.39	16.94 ± 7.45	23.62 ± 7.30	19.23 ± 4.46	12.98 ± 2.67
	− 20 °C		20.20 ± 5.44	18.54 ± 4.70	22.45 ± 2.49	21.15 ± 5.72	14.00 ± 2.12
WPP	25 °C	21.52 ± 2.58	23.74 ± 3.76	23.59 ± 1.83	27.13 ± 0.78	22.16 ± 1.63	15.22 ± 4.22
	4 °C		26.72 ± 4.15	24.63 ± 3.49	24.34 ± 5.02	27.01 ± 3.79	18.85 ± 7.28
	– 20 °C		27.36 ± 2.22	27.36 ± 2.22	27.28 ± 3.03	29. 79 ± 2.66	18.26 ± 4.77
WRJ	25 °C	3.47 ± 0.93	1.31 ± 0.56***	0.71 ± 0.35*	0.49 ± 0.01	0.66 ± 0.43	0.11 ± 0.04*
	4 °C		3.90 ± 1.34	3.14 ± 1.70	1.60 ± 1.53	1.48 ± 1.40	1.46 ± 1.53
	− 20 °C		3.90 ± 1.36	3.90 ± 1.36	4.06 ± 1.09	4.00 ± 1.40	2.58 ± 0.23
WPJ	25 °C	4.15 ± 0.06	1.99 ± 1.33*	1.80 ± 1.58*	0.13 ± 0.04*	0.15 ± 0.04*	0.09 ± 0.04*
	4 °C		4.37 ± 0.19	4.63 ± 0.16	4.85 ± 0.66	2.48 ± 2.71	2.48 ± 2.85
	− 20 °C		4.37 ± 0.20	4.16 ± 0.10	5.87 ± 2.93	4.67 ± 0.21	3.08 ± 1.10

WRP, watermelon rind powder; WPP, watermelon pulp powder; WRJ, watermelon rind juice; WPJ, watermelon pulp juice. Data are expressed as means of 4 replicates (± standard deviation).*(p < 0.05) and ***(p < 0.001) denote significant difference from day 0. Degree of freedom = F(2, 9)