Abstract
ABSTRACTThe physical‐chemical quality (pulp firmness, soluble solid content, sucrose, D‐glucose and D‐fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. Thetriploid (3n) varieties, Apirena, AR‐3404 and AR‐3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.
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