Influence of Organic Fertilization on Nutritional Characteristics and Antioxidant Capacity of Melon Fruits

Abstract

This study aimed to investigate the influence of organic fertilization on nutritional characteristics and antioxidant capacity of three melon varieties fruits (Cucumis melo L.) - Hybrid 15 F1, Desserten 5, and Galia. The trials were carried out under greenhouse conditions in the infested with root-knot nematodes soil. Galia was grown with mineral fertilization. The other two varieties were treated with organic fertilizers - Liquid “Humus Active” during vegetation and Neem cake twice - before planting and during flowering. The dry matter, ash, titratable acidity, pH, carbohydrate, protein, lipid content, pigments, total phenols, and total flavonoids, and the antioxidant capacity were evaluated. Desserten 5 demonstrated the highest sugars content – sucrose (5.32 g/100 g), glucose (1.35 g/100 g) and fructose (2.51 g/100 g), as well as the highest carotenoids (90 μg/100 g fw), total phenols (540 mg GAE/100 g fw), and total flavonoids content (73 mg QE/100 g fw) and antioxidant capacity(25 mM TE/100 g). The results revealed that the nutritional value of melon fruits could be improved by using organic fertilization for the production of foods for healthy nutrition.

Calidad poscosecha del melón (Cucumis melo L.) por efecto de los complejos de quitosán yodados

“…Mientras que García-Villela et al, (2020) indican que los tratamientos de fertilización durante el desarrollo de los cultivos dan como resultado el incremento en la composición nutraceútica de los frutos de melón, donde el contenido de compuestos fenólicos incrementa de manera considerable. Sobre lo mismo Bileva et al (2020) observaron también un incremento en el contenido de compuestos fenólicos en frutos de melón por efecto de la fertilización orgánica en los cultivos. Sin embargo, no se encontraron resultados sobre el efecto del yodo durante el desarrollo de los cultivos y su efecto en la poscosecha de melón.…”