Figure 1.

The fermentation at pH 3 of watermelon juice and its partially processed states. Closed diamonds = total fermentable sugars from whole watermelon juice of the 2008 Louisiana, USA crop; open diamonds = ethanol from whole watermelon juice of the 2008 Louisiana, USA crop; closed circles = total fermentable sugars from watermelon juice minus chromoplasts processed from the 2007 Hinton, OK, USA crop; open circles = ethanol from watermelon juice minus chromoplasts processed from the 2007 Hinton, OK, USA crop; closed triangles = total fermentable sugars from watermelon juice minus both chromoplasts and free amino acids processed from the 2007 Hinton, OK, USA crop; open triangles = ethanol from watermelon juice minus both chromoplasts and free amino acids processed from the 2007 Hinton, OK, USA crop; closed squares = total fermentable sugars from 2007 Hinton, OK, USA watermelon crop juice minus chromoplasts and free amino acids, but supplemented with 975 mg N/L; open squares = ethanol from 2007 Hinton, OK, USA watermelon crop juice minus chromoplasts and free amino acids, but supplemented with 975 mg N/L. Other conditions for the fermentations are described in the text.