A case study on the flavor properties of melon (Cucumis melo L.) cultivars

Fruits

Volumn 61, Issue 5, 2006, Pages 333-339

  Albuquerque, Bárbara ^a   Lidon, Fernando C ^a   Barreiro, M Graça ^b  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b Estacao Agronomica Nacional   (Portugal)

Author keywords

Acidity; Cucumis melo; Flavor; Fruits; Portugal; Sweetness

Indexed keywords

CUCUMIS; CUCUMIS MELO;

EID: 33750897893     PISSN: 02481294     EISSN: 1625967X     Source Type: Journal    
DOI: 10.1051/fruits:2006032     Document Type: Article

References (33)

1. Seymour G.B., McGlasson W.B., Melons, in: Seymour G.B., Taylor J.E., Tueker G.A. (Eds.), Biochemistry of fruit ripening, 1st ed., Chapman and Hall, London, UK, 1993.
2. Pratt H.K., Melons, in: Hulme A.C. (Ed.), Biochemistry of fruits and their products, Vol. 2, Acad. Press, London, UK, 1971.
3. Hardenburg R.E., Watada A.E., Wang C.Y., The commercial storage of fruits and vegetables and florist and nursery stocks, USDA Agric. Handb. No. 66, Washington, USA, 1986.
4. Sykes S., Melons - new varieties for new and existing markets, Agric. Sci. 3 (1980) 32-35.
5. Liang C.P., Shewfelt R.L., Kays S.J., The effect of ethylene treatment on quality factors in honeydew melons (Cucumis melo var. inodorus Naud.), Inst. Food Tecnnol. Annu. Meet., 2002, online paper, http://ift.confex.com/ift/2002/ techprogram/paper_13585.htm.
6. Yamaguchi M., Hughes D.L., Yabumoto K.Y., Jennings W.G., Quality of cantaloupe muskmelons: variability and attributes, Scientia Hortic. 6 (1977) 59-70.
7. Gross K.C., Pharr D.M., A potential pathway for galactose metabolism in Cucumis sativus L., a stachyose transporting species, Plant Physiol. 69 (1972) 117-121.
8. Hubbard N.L., Huber S.C., Pharr D.M., Sucrose phosphate synthase and acid invertase as determinants of sucrose concentration in developing muskmelon (Cucumis melo L.) fruits, Plant Physiol. 91 (1989) 1527-1534.
9. Hubbard N.L., Pharr D.M., Huber S.C., Sucrose metabolism in ripening muskmelon fruit as affected by leaf area, J. Am. Soc. Hortic. Sci. 115 (1990) 798-802.
10. Albuquerque B., Avaliação da qualidade e regulação dos mecanismos de senescência durante a conservação do melão Tendral de Campo Maior, Univ. Nova Lisboa, Master Thesis, Lisboa, Portugal, 2004.
11. Pardo J.E., Alvarruiz A., Varón R., Gómez R., Quality evaluation of melon cultivars, J. Food Qual. 23 (2000) 161-170.
12. Barreiro M.G., Lidon F.C., Pinto M., Physicochemical characterization of the postharvest senescence of the winter melon Tendral, Fruits 56 (2001) 51-58.
13. Hudina M., Stampar F., Free sugar and sorbitol content in pear (Pyrus communis L) cv. Williams during fruit development using different treatments, Acta Hortic. 514 (2000) 269-274.
14. Smith S.M., Measurement of the quality of apples - Recommendations of an ECC Working Group, East Mailing Res. St., UK, 1986.
15. Whitney E.N., Hamilton E.M.N., Rolfes S.R., Understanding nutrition, 5th ed., West Publ. Co., Edinburg, UK, 1999.
16. Furukawa H., Saso H., Maeda S., Ninomiya T., Taste test of organic acids. Part I: Measurements of point of subjective equalities (PSE) on sourness of nine organic acids accepted as food additives, J. Jpn Soc. Food Ind. 16 (1969) 63-68.
17. Mackey A.C., Hard M.M., Zaehringer M.V., Measuring textural characteristics of fresh fruit and vegetables - Apples, carrots, and cantaloupes. A manual of selected procedures, Agric. Exp. St., Techn. Bull. 123, Oregon State Univ., Corvallis, OR, USA, 1973.
18. Johnson A.M., Resurreccion A.V.A., Consumer acceptance of Georgia cantaloupes grown by various irrigation and cooling methods, Inst. Food Technol. Annu. Meet., 2002, online paper http://ift.confex.com/ift/2002/techprogram/ paper_11611.htm
19. Senesi E., Cesare L.F., Prinzivalli C., Scalzo R., Influence of ripening stages on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (Cucumis melo L. var. reticulatus Naud.), J. Sci. Food Agric. 85 (2005) 1241-1251.
20. Baldwin E., Flavour, in: Gross K.C., Wang C.Y., Salveit M.E., The commercial storage of fruits, vegetables and florist and nursery stocks, Agric. Handb. No. 66, Washington, USA, 2002.
21. Lamikanra O., Chen J.C., Banks D., Hunter P.A., Biochemical and microbial changes during the storage of minimally processed cantaloupe, J. Agric. Food Chem. 48 (2000) 5955-5961.
22. Villanueva M.J., Tenório M.D., Esteban M.A., Mendoza M.C., Compositional changes during ripening of two cultivars of muskmelon fruits, Food Chem. 87 (2004) 179-185.
23. Chrost B., Schmitz K., Changes in soluble sugar and activity of α-galactosidases and aid invertase during muskmelon (Cucumis melo L.) fruit development, J. Plant Physiol. 151 (1997) 41-45.
24. Lester G.E., Arias L.S., Lim M.G., Muskmelon fruit soluble acid invertase and sucrose phosphate synthase activity and polypeptide profiles during growth and maturation, J. Am. Soc. Hortic. Sci. 126 (2001) 33-36.
25. Zhang M.F., Li Z.L., Chen K.S., Qian Q.Q., Zhang S.L., The relationship between sugar accumulation and enzymes related to sucrose metabolism in developing muskmelon fruits, Chin. J. Plant Physiol. Mol. Biol. 29 (2003) 455-462.
26. Baldwin E.A., Scott J.W., Einstein M.A., Malundo T.M.M., Carr B.T., Shewfelt R.L., Tandon K.S., Relationship between sensory and instrumental analysis for tomato flavor, J. Am. Soc. Hortic. Sci. 12 (1998) 906-915.
27. Malundo T.M.M., Shewfelt R.L., Ware G.O., Baldwin E.A., Sugars and acids influence flavor properties of mango, J. Am. Soc. Hortic. Sci. 126 (2000) 115-121.
28. Welles G.W.H., Buitelaar K., Factors affecting soluble solids content of muskmelon (Cucumis melo L.), Neth. J. Agric. Sci. 36 (1988) 239-246.
29. Miccolis V., Saltveit M.E. Jr., Morphological and physiological changes during fruit growth and maturation of seven melon cultivars, J. Am. Soc. Hortic. Sci. 116 (1991) 1025-1029.
30. Artés F., Escriche A.J., Martinez J.A., Marin J.G., Quality factors in four varieties of melon (Cucumis melo L.), J. Food Qual. 16 (1993) 91-100.
31. Hartwing P., McDaniel M., Flavor characteristics or lactic, malic, citric and acetic acids at various pH levels, J. Food Sci. 60 (1995) 384-388.
32. Martens M., Risvik E., Martens H., Matching sensory and instrumental analyses, in: Piggot J.R., Paterson A. (Eds.), Understanding natural flavours, Blackie Acad. Prof., Chapman and Hall, UK, 1994, pp. 60-76.
33. Shewfelt R.L., Ware G.O., Baldwin E.A., Sugars and acids influence flavor proprieties of mango (Mangifera indica), J. Am. Soc. Hortic. Sci. 126 (2000) 115-121.