Muskmelon quality characteristics—their variability and interrelationships

Plant growth as a function of soil texture in the Hanford series

“…The soil was slowly washed away by spraying to note root distribution. Fruit quality measurements were made as described by Davis, Baker and Kasmire (1964).…”

Developmental aspects of field-to-field variations in selected cantaloupe characteristics (Cucumis meloL. var.reticulatusNaud.)

“…These differentiated stripes of surface tissue, 10 in number, running longitudinally, are associated with the vascular strands, 10 in number, in the receptacular tissue which envelops the carpels; not with the carpels, which are 3 in number. The unnetted breadth of these differentiated tissues is positively correlated with fruit size (Davis et al, 1964). There are important deviations from this relationship, however, and largerthan-expected sutures are occasionally associated.…”

“…Since netting as a quality feature per se is not an important variant so long as it covers the fruit surface uniformly, a simple uniformity rating may be the best for the immediate future. A great deal of attention commonly is paid to net characteristics as indicators of internal eating quality, but the slight association which the size of interspaces (net tightness) and net height have with flesh concentration of soluble solids is so variable as to have no predictive value (Davis et al, 1964). For a field to have many cantaloupes with poor and nonuniform coverage with net is practically positive evidence of substandard eating quality.…”

“…THE VARIATIONS in cantaloupe characteristics in response to environmental variation may be considerable and complex (Davis et al, 1964).8 Factors causing some of the variations in a few characteristics, such as fruit size, are. discerned without great difficulty.…”

Chemical and Physical Attributes of Muskmelon Related to Texture

“…Previous investigations of muskmelon quality have been confined to measurements of appearance and flavor. Davis et al (1964) related net tightness, shape and background color of outer skins to soluble solids content. Pectin and sugar components were described by Rosa (1928), while Currence and Larson (1 941) demonstrated the variability of chemical attributes within melons.…”