QUALITY EVALUATION OF MELON CULTIVARS. CORRELATION AMONG PHYSICAL‐CHEMICAL AND SENSORY PARAMETERS

Abstract

ABSTRACTSoluble solid content, pH, firmness and color as measured by tristimulus colorimetry of nine cultivars of melon (Cucumis melo L.) were correlated with external appearance, texture and flavor. The Piel de Sapo type cultivars, RQ‐200 and Sancho, were the most appreciated for their external appearance, and MTV, a Rochet type cultivar, was preferred for its texture and flavor. ACL, a Yellow type cultivar, showed the highest pH and soluble solids (SS) content, while the Tendral type cultivars were the firmest. Flavor was positively correlated with pH and SS content, which confirms consumers’ preference for fruits with a high pH and high sugar content. The negative correlation between firmness and texture suggests that consumers prefer tender fruit. The colorimetric parameters served to differentiate three groups of cultivars as regards external color: Yellow type cultivars, Tendral type cultivars and Piel de Sapo and Rochet type cultivars. As regards internal color, none of the parameters clearly discriminated between the types of cultivars considered.