Physico-chemical changes during growth and development of ‘Galia’ cantaloupes. II. Chemical changes

Abstract

Chemical changes during growth and development of fruits of three 'Galia' melon cultivars were evaluated. The respiration curves of the three cultivars exhibited a typical climacteric pattern, with peak of respiration coinciding with full maturity (44 DAA) and then decreased. Fruit flesh firmness slightly decreased up to the mature-green stage and then sharply declined during the ripening phase (44-48 DAA). Rind color, total soluble solids (TSS) and total sugars progressively increased during growth and development of the three cultivars. Reducing sugars and titratable acidity progressively increased, reaching a peak at 42 DAA and subsequently decreased. Total protein and ascorbic acid content increased steadily in the three cultivars, reaching a peak at 44 DAA, which coincided with the climacteric peak of respiration and then declined. Phenolic compounds progressively decreased with growth and development in the three cultivars. Galia cantaloupes should be harvested at least at physiological maturity, where the fruit attains maximum size and weight, rind color develops, TSS reaches 10%, total sugars above 8%, proteins and ascorbic acid at maximum levels, titratable acidity starts to decrease, phenolics are reasonably low and the fruit is still firm.

Modification of Growing Medium for Container Melon (Cucumismelo L.) Production Using Goat Manure and Dolomite

“…The linear response on SSC due to the increasing dose of goat manure incorporated into the growing media was also revealed from the previous research [7]. Another experiment carried out by [16] explained that total soluble solid increased as melon fruit developed and the maximum at 48 days after anthesis of flowers, while the total sugar reached the highest at 44 days after anthesis. At the maximum level of fruit maturity usually, it is characterized visually by full slip at the basal peduncle and the strong aroma of the fruit.…”

Changes in lycopene, total carotenoid and anti-radical activity in teasel gourd [Momordica subangulata ssp. renigera (G. Don) de Wilde] fruit fractions at different stages of maturity

“…3a-b). Similarly, progressive decrease in phenolics compounds throughout growth and development of fruit was reported in cantaloupe (Abu-Goukh et al, 2011), guava (Bashir and Abu-Goukh, 2003), papaya (Abu-Goukh et al, 2010), maoluang (Butkhup and Samappito, 2011), and pomegranate (Fawolea et al, 2013), however, the observations in present study are in partial agreement with the findings of Ding et al (2001) Decrease in flavonoids content was also reported in pomegranate (1480-220 mg/100 ml juice) by Fawolea et al (2013), in guava (from 28.82-46.08 mg/100 g to 18.65-31.1 mg/100 g DW) by Gull et al (2012) and in strawberry fruit from un-ripe stage (795 mg kg −1 ) to ripe stage (576 mg kg −1 ) by Shin et al (2008). Ilahy et al (2011) reported that during ripening process the flavonoids content increased in tomato cultivars during green to red-ripe stage from 14.1% (Lyco 2) to 27.9% (HYL 13) but their change during orange red to red ripe was negative (in Lyco 2) or remained almost unchanged (in Rio Grande).…”

Morphological and Biochemical Changes During Muskmelon (<i>Cucumis melo</i> var. Tibish) Fruit Maturation

“…Rowan et al [38] observed an increase in the proteins content of the melon fruit during maturation. Changes in the proteins content during the fruit development would be linked to various metabolic activities that occur during the plant growth [39,40].…”