Abstract
Abstract Melons (Cucumis melo) of 3 cultivars (‘Gold Star’, ‘Saticoy’, and ‘Superstar’) were stored at 5° or 12.5°C for 2, 5, or 9 days and at 20° for 2 and 5 days. ‘Gold Star’ and ‘Superstar’ deteriorated less in storage than ‘Saticoy’. In general, levels of fructose and glucose decreased with an increase in storage time and temperature. The fructose : glucose ratio increased with storage. No change was detected in soluble solids content (SSC) or in sucrose concentration. Sensory evaluations of stored (7 days at 5° or 12.5°) vs. freshly harvested melons showed no difference in texture, flavor, off-flavor, sweetness, or overall acceptability. SSC and sucrose content correlated well with the latter 4 attributes only in ‘Gold Star’ melons.
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