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Chemical Components of Muskmelon(Cucumis melo L.) according to Cultivars during Storage
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.636-642
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.636
 Title & Authors
Chemical Components of Muskmelon(Cucumis melo L.) according to Cultivars during Storage
Youn, Aye-Ree; Kim, Byeong-Sam; Kwon, Ki-Hyun; Kim, Jong-Hoon; Choi, Duck-Joo; Cha, Hwan-Soo;
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 Abstract
The chemical components of four muskmelons (Thankyou, Beauty, Picnic, and Symphony), according to the cultivars, were investigated during storage at for 28 days. After the storage period, the Picnic cultivar indicated a weight decrease of up to 4.70% whereas the Symphony cultivar showed the best weight maintenance during storage (1.02%). The Thankyou and Symphony cultivars had higher sugar content and acidity levels than the Beauty and Picnic cultivars during storage. While the Symphony and Beauty cultivars showed high hardness at the start of their storage, their hardness decreased much during storage while the Thankyou and Picnic cultivars showed little change in hardness during storage. Further, the Thankyou cultivar not only maintained its unique muskmelon yellow color but also showed lower microorganism growth than the other cultivars. The stem water loss seen in this cultivar, however, tends to be the first thing seen by the consumers and may thus determine its merchantable quality. In addition, as the Thankyou cultivar showed the least quality change during storage, it will be useful for the development of a technology for minimizing the moisture content of a muskmelon's stem.
 Keywords
muskmelon (Cucumis melo L.);cultivars;storage;quality change;
 Language
Korean
 Cited by
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