(186) Fresh-cut Chunks of a New Orange-fleshed Melon Genotype: Analytical and Sensory Comparisons to Its Inbred Parents, and to Commercial Cantaloupe and Green-fleshed Honeydew Harvested in Winter (original) (raw)
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HortScience
New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of ora...
Substantial differences exist in muskmelons regarding flavor and fresh-cut processing quality. We are attempting to discriminate volatile compounds that can be used as reliable breeding indicators for melon quality. Analysis of commercially available cultivars and their male and female inbred breeding lines may indicate hereditary linkages and help pinpoint desirable flavor attributes. Cantaloupes were grown commercially on raised beds with standard cultural practices and furrow irrigation. 'Athena' and 'Sol Real' fruit and both homozygous parental male and female breeding lines were harvested (3/4-slip) in early summer or fall and analyzed for volatiles. Cubes from numerous fruit per cultivar were randomized and roughly 300 g was placed into 24 ounce clamshell containers that were stored at 4 °C. Volatiles were determined in rapidly homogenized juice via solid phase micro-extraction (SPME) by GC-MS. Commercial and male lines often had substantially higher esters (R–(C=O)–O–R alcohol) and S-compounds, whereas females generally had higher acetate esters (CH 3 –(C=O)–O–R alcohol) and aldehydes. Cantaloupes harvested in fall generally have inferior quality compared with the summer season, and inconsistencies in fall volatile trends were also apparent. Results indicate that distribution of key desirable volatile compounds may be related to male versus female inheritance. More commercial cultivars and parental breeding lines need to be investigated and statistically analyzed to ascertain if these relationships are authentic.
Postharvest Biology and Technology, 2009
A novel hybrid muskmelon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut pieces from the hybrid were compared to those of its inbred parental lines and to those of a commercial netted muskmelon (cantaloupe) and a non-netted muskmelon (honeydew) fruit available in winter. Pieces from hybrid and female line fruit had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations compared to those from the male line fruit. Pieces from hybrid fruit also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit available during the winter, and had twice the aromatic volatile concentration of commercial honeydew and a more intense orange hue than commercial muskmelon. Consumers rated the flavor, texture, sweetness and overall eating quality of the hybrid higher than its inbred parents and winter-available honeydew and as well as or better than winter-available muskmelon. Hybrid fruit stored 5 weeks at 1 • C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 • C maintained good quality (firmness = 51 N, SSC > 12%, -carotene and ascorbic acid concentrations = 18 and 182 mg kg −1 , respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations >11 log 10 kg −1. The results indicate that the novel hybrid muskmelon is a promising new melon type for fresh-cut processing and marketing, at least during the winter season.
Postharvest Biology and Technology, 2006
Maintaining the sensory, microbial and postharvest quality of fresh-cut fruit after processing and throughout distribution and marketing is a major challenge facing the fresh-cut fruit industry. Fresh-cut chunks of orange-fleshed honeydew ('Honey Gold', 'Orange Dew', 'Temptation' and three breeding lines) and green-fleshed honeydew ('Honey Brew') and an orange-fleshed cantaloupe ('Cruiser') harvested at commercial and full-slip maturities were compared after storage for 0-11 days in air at 5 • C. Fresh-cut cantaloupe had higher respiration and ethylene production rates, aromatic volatile concentrations, and -carotene/chroma and orange hue (except 'Orange Dew') than those of honeydew whereas honeydew chunks generally had higher soluble solids content (SSC), Kramer firmness and lower microbial counts than cantaloupe chunks. All genotypes had similar ascorbic acid levels. During storage, analytical quality characteristics of fresh-cut chunks from all genotypes were well maintained even though microbial populations increased especially on cantaloupe chunks. Consumers liked the flavor, texture, sweetness and overall eating quality of the orange-fleshed honeydew genotypes as well as or better than those of cantaloupe and green-fleshed honeydew. 'Orange Dew' scored highest in appearance and had the highest -carotene concentration, chroma and orange hue among orangefleshed honeydew genotypes whereas 'Temptation' generally scored highest for flavor intensity and acceptability and overall eating quality; and it had the highest aromatic volatile concentrations among the orange-fleshed honeydews. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly 'Temptation', were distinctive from cantaloupe and green-fleshed honeydew in having relatively high levels of various nonenyl and nonadienyl acetates having honeydew-like or uncharacterized aromas. Fresh-cut chunks from full-slip melons generally had higher analytical and sensory quality characteristics but higher microbial counts and lower shelf stability compared to those from commercially mature fruit. The results indicate that orange-fleshed honeydews are a promising new melon type for fresh-cut processing.
Quality Parameters in Four Melon Hybrids Stored at Different Temperatures
HortScience, 1996
Melon fruit (Cucumis melo L.) from Chando, Concorde, Explorer, and Durango hybrids, collected from a Sante Ines farmer from Rio Tocuyo, were stored at 5, 10, and 18°C and room temperature for 7, 14, and 21 days with the objective of getting the response of melon hybrids in relation to quality characteristics. The soluble solids content and dry matter were not significant in the studied hybrids, titratable acidity was higher at 5°C, Chando had the highest values. Explorer had the highest pH values and soluble solids: titratable acid ratio at room temperature. Reducing and total sugars had the lowest values at 18°C and room temperature, Chando had the highest values. Concorde had the highest values for fresh weight loss at room temperature during 21 days of storage.
Scientia Horticulturae, 2020
A melon non-climacteric near-isogenic line (NIL) SC10-2 and its parental 'Piel de Sapo' (PS) line were studied in two different seasons to analyse the seasonal effects of an introgression (located in LG X) on texture and aroma volatiles at harvest. Several univariate and multivariate statistical techniques were used to determine the association between the aroma volatile levels and differences in melon texture. Three methodologies involving different treatments of null values were applied to analyse the effects of introgression on volatile organic compounds (VOCs). Substitution of the zeros with the minimum value of the same VOC variable per season and line is proposed for the analysis of VOC data. SC10-2 showed higher whole fruit hardness, flesh firmness, and fibrousness, but lower juiciness than PS. One hundred sixteen VOCs were identified to evaluate the introgression effect, in which 60 VOCs were detected in two seasons with very different climatic conditions during fruit set and ripening; twenty-eight VOCs were involved in the differences on aroma production in the comparison of the NIL SC10-2 with PS. The environmental effects were more significant than the introgression effect. The environment particularly affected VOCs rather than textural traits, and at least one potential VOC quantitative trait locus (QTL) located in LG X alone and another interacting with the environment are proposed to affect VOC fruit metabolism.
Comparison of the Functional Components in Netted and Cantaloupe Melons
Journal of Agriculture & Life Science
This study assessed the utility of netted melon 'Top Earl's' and cantaloupe melon 'Alex' as functional fruits by analysing their moisture content, vitreous sugar, folic acid, citric acid, and beta-carotene levels. High-performance liquid chromatography (HPLC) was used to analyse the free sugar, folic acid, citric acid, and beta-carotene levels. The moisture content was not significantly different between 'Top Earl's' and 'Alex.' The glucose, sucrose, and fructose contents were three, two, and one-and-a-half fold higher in 'Alex' than in 'Top Earl's.' Moreover, citric acid was approximately three times higher in 'Alex' than that in Top Earl's.' However, the folic acid content was higher in 'Top 'Earl's' than 'Alex,' and the amount was 124 μg / 100 g FW and 112 μg / 100 g FW respectively. 'Beta-carotene was undetectable in 'Top Earl's,' whereas it was 1000 μg / 100 g FW in 'Alex.' β-carotene, a substance that is converted in the body into vitamin A and acts as an antioxidant, is an important component in healthy food. These results suggested that the cantaloupe melon 'Alex' has a higher free sugar content and functional ingredients, such as antioxidants, including citric acid and beta carotene, than the netted melon 'Top Earl's.'
HortTechnology
Orange-fleshed honey dew (Cucumis melo L., Inodorus group) fruit are known for having superior food-safety, food-quality, and fruit-marketability attributes compared with orange-fleshed netted muskmelon (C. melo, Reticulatus group) and to green-fleshed honey dew (C. melo, Inodorus group) fruit. However, little is known about the production market attributes and postharvest quality comparisons of the leading orange-fleshed honey dew cultivars. Five orange-fleshed honey dew genotypes (‘Honey Gold’, ‘Orange Delight’, ‘Orange Dew’, ‘Temptation’, and a breeding line) were glasshouse-grown in both fall and spring, harvested at abscission (full-slip), and compared after storage for 3–24 days in air at 5 or 10 °C. Fruit maturity (full-slip) was between 31 and 38 days after anthesis, with maturation dependent on genotype. Days to maturity were slightly longer in the fall than in the spring. Fruit size (number of fruit per standard commercial shipping box) was between four and six fruit per b...
Food Chemistry: X, 2020
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5 °C plus one day at room temperature. Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavorrelated descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.
Consumer Preference Quality Attributes of Melon Fruits
Acta Horticulturae
Sweet melons (Ciicumis melo L. plus Citrullus lanatus L.) are the most popular fresh fruit, based on per capita consumption, in the U.S.A. Cucurnis inelo (muskmelons) are the only fruits in the U.S.A. to have a 2.3 fold increase in consumer demand over the past 35 years. Preference attributes expressed by consumer panelists of whole, fully mature muskmelon cultivars, following harvest and commercial storage, evaluated for appearance, color, flavor, odor, sweetness, texture, and overall acceptability are highly discernable for specific sensory attributes. Muskmelon attributes that correlated most strongly with overall fruit acceptability were flavor (r = 0 .97**) coupled with fruit sweetness (r = 0 .97**) followed closely by fruit texture (r = 0 .95**). Flavor was highly correlated with fruit sweetness (r = 0 .99**) and fruit sweetness was highly correlated with soluble solids concentration (r = 0 . 61**). Fruit flavor is the first quality attributes to be altered during whole muskmelon fruit storage, and in the now popular fresh-cut product. Maintaining desirable muskmelon fruit sensory attributes along with microbial safet y and human wellness compounds (e.g. D-carotene, folic acid, vitamin C, and potassium) in whole as well as fresh-cut fruit throughout distribution and marketing is a challenge. But these attributes can be managed through cultivar selection (orange-flesh honey dew better than orange-fleshed netted melon), production location (clay better than sandy soil), enclosed in plastic, and storage temperatures (4°C better than 10°C).