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Total Aroma and other Quality Factors of Hugo Charentias Melons as Affected by Harvest Date and Refrigeration

Author(s): N. El-Assi | N. Alsmeirat

Journal: International Journal of Botany
ISSN 1811-9700

Volume: 6;
Issue: 1;
Start page: 21;
Date: 2010;
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Keywords: color | Cucumis melo | aroma volatiles | firmness | quality

The aim of this study was to monitor the changes in the common quality parameters including aroma volatiles of Charentais melon (Cucumis melo L.) cv. Hugo fruit occurring after harvest and refrigeration in order to establish a proper harvest date. Fruit were harvested at three stages of development: early ripening, moderately ripe and ripe corresponding to 70, 75 and 80 Days after Sowing (DAS) the seeds, respectively. Testing was performed immediately after harvest and after 5, 10 or 15 days holding under refrigeration at 7°C. External and internal color, firmness, Soluble Solids Content (SSC), Titratable Acidity (TA), weight and aroma were investigated. Date of harvest markedly impacted most of the quality parameters, while holding under refrigeration affected firmness and aroma. Seventy DAS fruit were firmer than 80 DAS, but the later acquired higher SSC and aroma concentration and a larger size. Seventy five DAS fruit were intermediate between both. Holding under refrigeration increased or decreased total aroma volatiles concentration, increased weight loss, decreased firmness, slightly affected color change and had no effect on SSC and TA. It can be concluded, therefore, that harvesting Charentais melons cv. Hugo at 80 DAS might best meet consumer preferences for fruit quality with some doubt that the fruit will withstand the handling and shipping stresses. While harvesting at 70 DAS might very well withstand the shipping stress, the fruit quality may not be acceptable to the consumers. Harvesting at 75 DAS might, therefore, meet both requirements.

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