Cucumis melo is a highly polymorphic taxon belonging to the
family Cucurbitaceae, with several varieties based on ovary pubescence. Fruit
cracking in melon is a major physiological disorder that adversely affects the
production of high-quality fruits, thereby reducing their consumer appeal and
commercial value. Consequently, farmers face significant challenges in
harvesting fruits at optimal ripeness before cracking occurs. Analysis of the
ripening process's physicochemical attributes and nutritional composition is essential
to understand and establish proper harvest management for the varieties.
Nevertheless, little is known about the changes in physicochemical properties
and nutritional composition of C. melo varieties at various stages of fruit
maturity. The aim of the current investigation is to understand the
fundamentals of dynamic fruit quality patterns and determine optimal harvest
maturity stages of C. melo varieties with higher quality and longer
marketability before fruit cracking. The current study was conducted in the
experimental field of the Department of Botany, University of Kerala, using two
different melon varieties, Cucumis melo var. momordica (Roxb.) Duthie &
Fuller (Snap melon) and Cucumis melo var. acidulus L. Naudin (culinary melon),
from January to October 2021. (S1 to S5) where S1 represent early premature
stage (5th DAP), S2 the late premature stage (10th DAP), S3 mature stage of
fruits (15th DAP), S4 is post mature stage (20th DAP) and S5 is cracking stage
of the fruits (25thDAP) of var. momordica whereas, for var. acidulus S5 is
ripening stage and analysed for physical and biochemical characters. Physical
parameters such as fruit length, fruit weight, total soluble solids (TSS), and
fruit firmness were evaluated. Results were analysed statistically by using
one-way ANOVA (P≤0.05). Among the two varieties of Cucumis melo selected for
the study, fruits of Cucumis melo var. momordica are highly perishable with a
shorter market and shelf life than those of Cucumis melo var. acidulus.
Pomological characteristics such as fruit weight and length at different
developmental stages showed a tremendous peak from S3 to S5 in both varieties.
At the S3, S4, and S5 stages, the fruit weight of C. melo var. momordica
increased by 42%, 67%, and 90%, respectively, while fruit weight increased by
42%, 48%, and 54% in the var. acidulus. However, the firmness of the fruits
decreased from the S4 to S5 stage in varieties, reducing sugar accumulated
sharply from the S2 to S3 stage. Titratable acidity content in Cucumis melo
fruits continuously increased from the S1 to S5 stage, rising from 5.5 ± 0.02
to 7.4 ± 0.05. On the other hand, the total carbohydrate, cellulose, protein,
and amino acid content increased from S1 to S2 but decreased sharply in S3 and
S5. Ascorbic acid, total phenolics, lipid peroxidation, and electrolyte leakage
levels declined with fruit ripening in Cucumis melo varieties. As a result of
all the quality parameters mentioned above, Cucumis melo fruit harvested at the
S4 maturity stage was the ideal harvest maturity for long-distance
transportation and had higher consumer acceptability before fruit cracking.
These findings showed that the physical-biochemical properties and nutritional
composition of Cucumis melo varieties change dynamically during ripening. The
study highlighted the significance of maturity stages for fruit quality and
provided critical information for optimal harvest management of the fruits of
Cucumis melo varieties. The fruit harvested before fruit cracking, the harder
the fruit is, the more suitable for long-distance transportation and the longer
its shelf life.
Author(s) Details
M. Lija
Department of Botany, University of Kerala, Kariavattom, 695 581, India.
S. Suhara Beevy
Department of Botany, University of Kerala, Kariavattom, 695 581, India.
Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7034
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