Abstract:
The post harvest losses due to watermelons bruises or strains. Nevertheless, the product can be used for the
extraction of lycopene, as the outward appearance has no effect on the nutrient content. Watermelon is the fruit
that contains more water, the pink color of its pulp is due to the presence of the pigment lycopene, a substance with
antioxidant capacity. Therefore the aim of this study was to extract lycopene from watermelon for rejection for food
application. A study on watermelon crops, post harvest handling on the production to find the closest points to
stock up on fruit and also know the seasonal period of the fruit in Ecuador on the pigment to be extracted. Existing
methods for extracting lycopene to choose one according to the possibilities available in the environment, taking
into account a process without levels of chemical contaminants, mainly organic solvents that affect people, and
then to determine their performance and how to purify if necessary.
