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Effects were investigated of certain physical and chemical characteristics on muskmelon texture as described by sensory evaluation. Turgor pressure, moisture content and concentrations of total sugars, alcohol insoluble solids, three pectin fractions, starch and cellulose were determined in 50 melons purchased randomly from a retail market. Sensory assessments included crispness, fibrousness, and resistance to cutting, biting and crushing. Results indicated that the texture of muskmelon is determined largely by the type and amount of cell wall constituents. Maturity, inferred from starch and protopectin content, also affected sensory panel scores. Moisture, alcohol insoluble solids, total sugars and pectic substances, except protopectin, were not reliable texture indicators. Although turgor pressure was not related significantly to any textural characteristics, a trend was observed suggesting that this variable warrants further investigations.

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