Physicochemical Properties and Respiration Rate of Four Different Varieties Muskmelons (Cucumis melo L.) Cultivated in Korea
2011
Youn, A.R., Korea Food Research Institute, Sungnam, Republic of Korea | Noh, B.S., Seoul Women's University, Seoul, Republic of Korea | Kwon, K.H., Korea Food Research Institute, Sungnam, Republic of Korea | Kim, S.H., Korea Food Research Institute, Sungnam, Republic of Korea | Kim, B.S., Korea Food Research Institute, Sungnam, Republic of Korea | Cha, H.S., Korea Food Research Institute, Sungnam, Republic of Korea
We evaluated the physicochemical properties of four varieties of muskmelons (Thankyou, Beauty, Picnic, Sympony) during storage at 7℃. We stored Thankyou, Sympony, and Beauty varieties for 28 days at 7℃, while the Picnic variety was stored for 21 days. After the storage period, the mineral content of the Thankyou variety changed the least, by 2.36%, while that of the Sympony and Picnic varieties changed the most. The Thankyou variety also lost the least amount of free sugar content during storage. The Sympony variety had the highest vitamin C content at the beginning of the storage (26.0 mg%/100 g). After 14 days of storage, there was little difference in the vitamin C content of the varieties, which ranged from 11.5 to 12.5 mg%/100 g. The Picnic variety, which had the highest respiratory quotient, indicated lower storability than the other varieties. In a sensory evaluation, the Thankyou variety was considered to be the best in terms of consumer preference. However, the stem water loss seen in this variety tends to be the first thing that consumers see and may determine its merchantable quality.
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