The sugar contents in different parts of seedless watermelon fruit were studied in seven different cultivars. The researchers found that the levels of fructose, glucose, sucrose, and total sugar varied among the cultivars and different parts of the fruit. The heart portion had higher sugar contents compared to the portion near the rind. After 2 months of storage at room temperature, the sugar contents in the fruits decreased, with fructose and total sugar showing the highest losses. The ratio of fructose, glucose, and sucrose in ripe yellow-flesh and red-flesh watermelon fruits was approximately 6:3:1 and 5:3:1, respectively.