Can you freeze a whole watermelon?

By Dr Anny Manrich (PhD)

Page last updated: 02/25/2023 | Next review date: 02/25/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you freeze a whole watermelon?” and discuss how to freeze watermelon?

Presently, Asia accounts for more than 80% of worldwide watermelon production. China is the number one producer accounting for 67.6% worldwide. Africa, Europe, and North America have similar production output, around 3–4 million tonnes annually. In Africa, in 2017, watermelon accounted for 5.4% of the harvested area devoted to vegetable production, contributing 5% to world watermelon production (1).

Can you freeze a whole watermelon?

Yes, you can freeze a whole watermelon. However, it is not recommended, due to the time needed for the process. A slow freezing process leads to greater damage of the fruit tissue and greater drip loss, due to the growth of bigger ice crystals. Fast freezing and pre-treatments applied to the fruit may prevent these losses (2).

It is possible to have watermelon on hand all year long by freezing it. Dry freezing watermelon on a baking sheet is the most straightforward method. If you want to keep the watermelon’s sweetness after freezing, you may sprinkle it with sugar before putting it in the freezer.

Store watermelon in syrup or fruit juice to keep it as sweet and as fresh as possible. Despite the fact that watermelon loses part of its original feel when frozen, the chunks are still edible and may be used in a variety of dishes.

There is no question that watermelons will freeze since they are 92% water. The real question is what you’ll get after they’ve thawed. There is a change in texture: The flesh will no longer have the same toothsome bite it had before being frozen. It loses a bit of its sweetness.

After freezing-thawing, food presents some drastic changes and cumulative, gradual, and irreversible quality loss, mainly shown in drip loss (which is due to cell damage), texture alteration (loss of turgor during thawing, thus resulting in flaccidity and shrinking), lower volume and, in some cases, change in color, taste and aroma. During freezing, part of the aqueous content is frozen, thus creating ice crystals which damage cell tissues (3).

You may enjoy the frozen watermelon if you don’t need the syrupy sweetness of fresh watermelon during a picnic. In order to get the finest results, use only the freshest watermelons that are as ripe as possible.

When you lightly tap on them, a good candidate for freezing should have a firm rind and a beautiful, hollow-sounding middle. Avoid any melon that has black stains or rotting areas. Juicy and firm, the meat should be full-bodied and well-colored.

Because you’ll have to remove the seeds before freezing, go for a seedless watermelon if you’re pressed for time. Farmers’ markets are a good place to get locally produced watermelons. In addition, you may raise your own. Make sure the vines have plenty of areas to grow.

Watermelons may be frozen by slicing them open. You may use a melon baller or a spoon to make little balls, or you can cube the melon and freeze it in large pieces. Cut the melon in half and remove the seeds. A baking sheet should be used for the melon slices.

The frozen pieces may be more easily removed if the tray has been lined with parchment or wax paper beforehand. If you cut the watermelon into smaller pieces, this is very critical.

Think about how you’ll utilize the watermelon you’ve frozen before you buy it. For a mid-afternoon pick-me-up, you may freeze individual portions in zipper bags that can be sucked into bigger freezer bags.

Adding a little amount of sugar to the melon before it is frozen may help keep its original characteristics,such as color and texture. . Ice cube trays may be used to store melon puree once it has been blended. To preserve the contents of the freezer, put the frozen food in freezer bags. The ice cubes may be used to cool fruit teas or wine spritzer cocktails.

Because watermelon contains a high concentration of water, there will be significant changes on the texture of the fruit, due to freezing and thawing procedures. Pre-treating the fruits with syrup or solution of high concentrations of sugar prior freezing may help prevent these changes. A study showed that pre-treated sliced watermelon showed better characteristics of firmness, color and lower loss of volume than the non-treated samples, probably because of their lower freezable water content and, consequently, lower cell damage in the product (3).

Just keep in mind that the watermelon will be in a season by the time you run out of the frozen kind. This is a simple process that should take no more than 10 minutes to complete. Using this flash-freezing technique, you may easily freeze fruit into individual pieces that can be stored and used as required.

Pull out four or five pieces and put the container back together when you’re ready to make a smoothie. You may freeze your watermelon by following these easy instructions:

Cut the melon into cubes or balls and place them in a bowl.
Once the seeds have been eliminated, go to step 2.
On a baking sheet, spread the pieces out so that they don’t touch each other
If necessary, flash-freeze for a few hours or until the pieces are solid.
Put the watermelon pieces in a freezer-safe container or bag and keep them there until you’re ready to serve.

Flash-freezing watermelon has several advantages.

Fresh watermelon pieces placed in a container will freeze together, requiring chiseling to separate. A little more effort, in the beginning, is worth it, because it may be a lot of work.

Watermelon is a juicy and sweet treat.

Pack your watermelon with sweetness or juice and freeze the whole jar as an alternative to chunks. To sweeten your watermelon, combine granulated sugar with simple syrup. If you want to utilize the fruit in sweets or for beverages after the watermelon season is ended, this is a good alternative. This is how you sweeten watermelon:

Make pieces of watermelon and remove the seeds.
Keep approximately half an inch of space at the top of the container for the pieces (watermelon expands as it freezes).
Simple syrup or sugar may be used to coat the watermelon.
Seal the container and keep it in the freezer until you’re ready to use it again.

To learn more about freezing a whole watermelon click here