QUALITY FACTORS IN FOUR VARIETIES OF MELON (<i>CUCUMIS MELO</i>, L.)

Abstract

ABSTRACT Four of the most widely produced cultivars ofmuskmelon in Spain (“Piel de Sapo,”“Amarillo,”“Galia” and “Tendral”) were characterized using the quality factors at harvest of: weight, calibers, shape, peel thickness, edible portion, firmness, soluble solids content, pH, titratable acidity, reducing and nonreducing sugars, formal index, mineral nutrients and respiration rate. “Piel de Sapo” fruits were highest in weight, caliber and edible portion and were the most oval shaped. “Amarillo” fruits were highest in soluble solids and nonreducing sugars and had the lowest respiration rate, “Galia” offered the lowest weight, pulp firmness and acidity and high values of reducing and nonreducing sugars and mineral nutrients, with the most spherical shape. “Tendral” presented highest values of peel thickness, pulp firmness acidity and respiration rate and the lowest values of soluble solids and mineral nutrients.