Abstract
The ripening speed of the melon cultivar ‘Miyabi-Haruaki’ was determined by monitoring its elasticity index (EI) with a nondestructive acoustic vibration method. EI was determined by the formula EI = f 2 2 ⋅ m 2 / 3 , where f 2 is the second resonance frequency of a melon sample, and m is the mass of the sample. The speed of ripening, i.e., ΔEI/day, was determined to be 0.36 × 10 4 kg 2/3 Hz 2 d −1, which was lower than the ripening speeds of previously studied melon cultivars ‘Andes’ and ‘Quincy’ (0.39 × 10 4 kg 2/3 Hz 2 d −1 and 0.50 × 10 4 kg 2/3 Hz 2 d −1, respectively). Using a sensory panel test, the period of optimum ripeness of the melons was determined to be 5.3–7.1 × 10 4 kg 2/3 Hz 2. Nondestructive determination of the period of optimum ripeness in terms of the EI can be useful for estimating the shelf-life of melons. In addition, by determining the ripening speed, the time required for a melon to reach optimum ripeness can be predicted.
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