Low-sugar watermelons.

Consider new low-sugar watermelons that are the subject of research. These melons, which still maintain high lycopene levels, would be welcomed by diabetics. Scientists have found that watermelon is a high-lycopene food. Lycopene and beta-carotene are abundant in mini-watermelons, a niche product that's recently seen a surge in popularity. The low- sugar watermelons are similar to regular watermelons. They're crisp and refreshing, just like a melon should be. People can use artificial sweeteners if they wish to fully duplicate the taste found in regular watermelons. Conventional breeding techniques have increased the sugar content--the total soluble solids (TSS)--in watermelons up to 14% from around 10%. This has made watermelons off-limits to people concerned about dietary sugar intake. Now scientists have decreased the TSS to less than 6%. Future research will focus on methods of extracting lycopene from watermelons for use in dietary supplements or food colorants. Contact: Angela Davis, USDA-ARS South Central Agricultural Research Laboratory, Highway 3 W., Lane, OK 74555. Phone: [phone]. Fax: [phone]. Email: [e-mail].