Compositional changes during ripening of two cultivars of muskmelon fruits

• Published in: Food chemistry Vol. 87; no. 2; pp. 179 - 185
• Main Authors: Villanueva, M.J, Tenorio, M.D, Esteban, M.A, Mendoza, M.C
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2004; Elsevier
• Subjects: Approximate composition; Biological and medical sciences; Changes ripening; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; Muskmelon; Soluble sugars; Changes ripening; Muskmelon; Approximate composition; Soluble sugars; Cheese ripening; Fruit; Cucurbitaceae; Dairy product; Ripening; Dicotyledones; Angiospermae; Spermatophyta; Chemical composition; Cucumis melo; Sugar; Cultivar
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2003.11.009

Chemical composition changes during ripening of the fruit of the muskmelon ( Cucumis melo L.) were evaluated. Two cultivars, Piel de Sapo and Rochet, were studied in five different stages of maturity. Weight, soluble solids, pH, total carbohydrates, proteins and ash increased up to the full-ripe stage of both melon types, while a decrease in moisture occurred in the same period. Neutral Detergent Fiber (NDF) and pectins decreased continuously during the ripening process in the two cultivars of melon. The sugars were isolated, identified, and quantified using HPLC. The results showed that sucrose was the predominant sugar in ripe fruits, while glucose and fructose were higher in immature fruits. Analysis of variance confirmed significant differences ( p<0.05) between the different stages in each cultivar for every parameter. A two-way ANOVA test showed significant interactions in the behavior of all the compounds between cultivars during ripening.