Watermelon is a rich natural source of iycopene. a carotenoid of great interest because of its antioxidant activity and potential health benefits. Watermelon is consumed mainly in its whole or fresh-cut form. There are little works on processing of watermelon into different products. Our objective was to produce watermelon juice. concentrate and syrup and study the physical. chemical and rheological properties of these products. The results showed that watermelon Juice had a low acidity and high iycopene (2.75 mg 100g“) content and non-Newtonian flow behavior. Concentration process led to decrease the iycopene content to 1.3? mg 1009'1 for 23.0 “Brix concentrate. but it increased with concentration to 3.03 mg 1009'1 for 56.0 “Brix concentrate. The acidity. pectins and color index value of waterrneion juice significantly increased with concentration. Concentration process and syrup production had a pronounced effect on the color attributes of the products. Watermelon concentrates had non-Newtonian flow behavior (pseudoplastic). Plastic viscosity. consistency coefficient and viscosity at 10 rpm values increased with concentration. while Ea decreased. Keywords: Watermelon juice. concentration. rheological properties. physical properties. chemical properties. syrup. icpene.