Table 4.

L-ornithine 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	1.06 ± 0.13	1.17 ± 0.28	1.43 ± 0.18	1.11 ± 0.16	0.99 ± 0.15	0.44 ± 0.18
	4 °C		1.07 ± 0.19	0.88 ± 0.57	1.18 ± 0.38	1.05 ± 0.28	0.49 ± 0.39
	− 20 °C		0.93 ± 0.21	0.94 ± 0.23	0.99 ± 0.11	1.20 ± 0.41	0.47 ± 0.28
WPP	25 °C	0.13 ± 0.06	0.16 ± 0.02	0.17 ± 0.01	0.17 ± 0.06	0.17 ± 0.00	0.37 ± 0.29
	4 °C		0.20 ± 0.03	0.18 ± 0.00	0.14 ± 0.03	0.14 ± 0.03	0.51 ± 0.38
	− 20 °C		0.15 ± 0.03	0.13 ± 0.03	0.14 ± 0.04	0.14 ± 0.04	0.52 ± 0.42
WRJ	25 °C	0.19 ± 0.04	4.08 ± 2.19*	3.93 ± 1.75***	2.26 ± 0.38	0.84 ± 0.78	1.82 ± 0.77*
	4 °C		0.24 ± 0.09	0.20 ± 0.13	3.04 ± 3.21	2.59 ± 2.55	0.67 ± 0.49
	− 20 °C		0.21 ± 0.09	0.25 ± 0.03	0.20 ± 0.07	0.24 ± 0.12	0.09 ± 0.05
WPJ	25 °C	0.02 ± 0.00	1.83 ± 0.60***	2.21 ± 0.73*	2.50 ± 1.62*	3.28 ± 2.18*	3.02 ± 2.36*
	4 °C		0.03 ± 0.00	0.02 ± 0.00	0.08 ± 0.03	0.75 ± 0.25	0.33 ± 0.32
	− 20 °C		0.02 ± 0.01	0.02 ± 0.01	0.03 ± 0.01	0.04 ± 0.00	0.08 ± 0.06

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)