Sensory Evaluation of Muskmelon: Is Soluble Solids Content A Good Quality Index?1

‘Edisto’ and ‘Saticoy Hybrid’ muskmelon (Cucumis melo L.) were grown at 2 soil moisture levels. Soil moisture was negatively correlated with soluble solids content (SSC) in the fruit of both cultivars and negatively correlated with dry matter, ascorbic acid, β-carotene, and sucrose content in ‘Edisto’ and with ascorbic acid content in ‘Saticoy’. In both cultivars, SSC was highly correlated with ascorbic acid, sucrose, and dry matter content. The SSC, a commonly used measure of fruit quality, may be misleading unless the effect of soil moisture is considered.

Section: Hortscience 15(3):258-259 1980mentioning

confidence: 99%

Effect of High Soil Moisture on Quality of Muskmelon1

Wells

Nugent

1980

“…However, this treat ment results in yellowing of leaves, early fruit abscission, premature ripening, and low soluble solids content (SSC) (4). Recent researchers, based on taste panel scores, have questioned the use of SSC as the sole criterion for evaluation of melon quality (1,8,9). Consequently, we evaluated the effects of preharvest ethephon sprays on muskmelon by testing the SSC, taste, and some quality attributes.…”

Section: Literature Citedmentioning

confidence: 99%

Preharvest Ethephon Application Reduces Muskmelon Quality1

Yamaguchi

Hughes

Tyler

et al. 1977

Preharvest application of (2-chloroethyl)phosphonic acid (ethephon) to muskmelon (Cucumis melo L., Reticulatus group) significantly reduced the soluble solids content and the sucrose concentration of fruits harvested at the full-slip stage. Texture and flavor ratings were also reduced. During 5 days at 20°C, the flesh of fruits from treated plants softened more rapidly and was more aromatic than the fruits from untreated plants.

“…Maximum SSC gen erally occurred at this stage (Table 1) (6 ). SSC is used commercially as an index of fruit quality, although its relationship to sweetness and flavor is tenuous at best (2,3). Green full-slip melons scored as well as yellow fullslip melons when tasted 2 days after harvest.…”

mentioning

confidence: 99%

Effects of Maturity at Harvest, Storage Temperature, and Cultivar on Muskmelon Quality

Evensen

1983

Six cultivars of cantaloupe-type muskmelon (Cucumis melo L.), grown in central Pennsylvania, were harvested at the yellow full-slip, green full-slip, or half-slip stages of maturity and evaluated for quality after storage at 0° or 4.5°C. Fully ripe (yellow full-slip) melons had excellent appearance and flavor at harvest, but they deteriorated rapidly in storage, as shown by loss of flavor and ascorbic acid, development of stem-end cracks and decay, and water-soaking of the flesh. Of the 3 maturity stages, green full-slip melons had the highest soluble solids and ascorbic acid content and excellent flavor at harvest, and maintained flavor and appearance best in storage. Halfslip melons maintained a good appearance during storage, but were slightly inferior in flavor to full-slip melons. No evidence of chilling injury was found for melons harvested at any of the maturity stages and stored up to 2 weeks at 0° plus 1 day at 13°; in fact, melons stored at 0° were superior to those stored at 4.5° because less decay was evident.