Rind thickness of watermelon cultivars for use in pickle production

Abstract

Salted and sweet watermelon rind pickles are commonly produced in North America, Europe, and Asia using traditional recipes. Homeowners and small industries use the leftover watermelon crop, especially from cultivars having thick and crisp rind, to produce pickles. Recently, we classified rind thickness for a set of obsolete and heirloom cultivars used by home gardeners and heirloom collectors in the United States. In this study, we used elite cultivars for growers interested in high yield, fruit quality, adaptability, and disease resistance. The objective of this study was to classify modern cultivars (nine inbreds and 103 F1 hybrids) of watermelons available to growers for use in production of watermelon rind pickles. Based on the data, cultivars were divided into three groups of rind thickness and categorized according to pedigree (inbred or F1 hybrid), fruit type (seeded or seedless), and flesh color (red, orange, or yellow). Most of the cultivars tested (109 of 112) had rind thicker than 10 mm and could be used for pickle production.