Variation in solids of the juice from different regions in melon fruits

Scott, G. W.; MacGillivray, John H.

doi:10.3733/hilg.v13n02p067

Cited by 18 publications

(8 citation statements)

References 7 publications

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“…TSS were measured directly from freshly cut fruits utilizing a digital refractometer (PR-100, Atago) calibrated against pure water. TSS was calculated by averaging five different determinations per melon fruit and expressed as Brix degrees (27).…”

Section: Methodsmentioning

confidence: 99%

Acetyl-CoA: Alcohol Acetyltransferase Activity and Aroma Formation in Ripening Melon Fruits

Shalit

Katzir

Tadmor

et al. 2001

J. Agric. Food Chem.

182

133

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Melon varieties (Cucumis melo L.) differ in a range of physical and chemical attributes. Sweetness and aroma are two of the most important factors in fruit quality and consumer preference. Volatile acetates are major components of the headspace of ripening cv. Arava fruits, a commercially important climacteric melon. In contrast, volatile aldehydes and alcohols are most abundant in cv. Rochet fruits, a nonclimacteric melon. The formation of volatile acetates is catalyzed by alcohol acetyltransferases (AAT), which utilize acetyl-CoA to acetylate several alcohols. Cell-free extract derived from Arava ripe melons exhibited substantial levels of AAT activity with a variety of alcohol substrates, whereas similar extracts derived from Rochet ripe melons had negligible activity. The levels of AAT activity in unripe Arava melons were also low but steadily increased during ripening. In contrast, similar extracts from Rochet fruits displayed low AAT activity during all stages of maturation. In addition, the benzyl- and 2-phenylethyl-dependent AAT activity levels seem well correlated with the total soluble solid content in Arava fruits.

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Section: Methodsmentioning

confidence: 99%

Acetyl-CoA: Alcohol Acetyltransferase Activity and Aroma Formation in Ripening Melon Fruits

Shalit

Katzir

Tadmor

et al. 2001

J. Agric. Food Chem.

182

133

View full text Add to dashboard Cite

show abstract

“…There were seven harvests at each location, and one tagged fruit was harvested from each of the interior nine sample plants for sugar analysis. Fruits were washed, dried and weighed individually, and two samples of mesocarp tissue (≈50 g each) were taken from the center of the mesocarp on the exposed side of the fruit where sugar concentration was highest (Scott and Macgilliway, 1940). Each sample was placed into a tagged plastic bag and put into a cooler containing dry ice for transport to Madison.…”

Section: Methodsmentioning

confidence: 99%

Spacing and Genotype Affect Fruit Sugar Concentration, Yield, and Fruit Size of Muskmelon

Kultur¹,

Harrison²,

Staub³

2001

HortSci

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Muskmelon (Cucumis melo L.) genotypes, Birdsnest 1 [`Qalya' (BN1)], Birdsnest 2 (BN2), and `Mission' (V) were used to determine the effects of differing plant architecture and spacing on fruit sugar concentration and yield. The BN1 and BN2 genotypes possessed a highly branched growth habit specific to birdsnest melon types, but not characteristic of standard indeterminate vining types (e.g., `Mission'). Experiments were conducted at both the Hancock and Arlington Experimental Farms in Wisconsin, where plant response to two within-row spacings [35 cm (72,600 plants/ha) and 70 cm (36,300 plants/ha)] in rows on 210-cm centers was examined. Genotypes were grown in a randomized complete-block design with four replications at each location and evaluated for primary lateral branch number, fruit number per plant and per hectare, average fruit weight, yield per plant (g), yield per hectare (t), and fruit sugar concentration. Yield, fruit number, and sugar concentration were higher for all genotypes at Arlington than at Hancock. The main effect of genotype was significant for all traits examined. Genotypes BN1 and V had higher mean fruit weight, yield per plant and per hectare, and fruit quality (fruit sugar concentration) than did BN2. Spacing affected all traits, except primary branch number and fruit sugar concentration. Fruit number and yield per plant and average fruit weight were higher with wider spacing, but yield (t·ha-1) and fruit number per hectare were lower.

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“…Separate readings were made of juice from top and bottom halves of each melon, longitudinally halved (cf. Scott and MacGillivray, 1940), using equatorial segments. Samples taken in this way were believed to be representative of the fruit.…”

Section: Concentration Of Soluble Solids Cali-mentioning

confidence: 99%