Comparative Study of Chemical and Biochemical Properties of Different Melon Cultivars: Standard, Hybrid, and Grafted Melons

Abstract

Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the same agricultural conditions in adjacent fields in the Cumra region of Turkey were investigated and compared based on pH, Brix, antioxidant activity, total phenolics, ascorbic acid, individual phenolics, sugar, and organic acid values. Seventeen different phenolic constituents were quantified by reverse phase high-performance liquid chromatography (RP-HPLC). The highest phenolic acid variability and content were detected in the standard melon. Sugar and organic acid compositions of melon cultivars were tested by capillary electrophoresis, and significant differences in types and contents of individual sugars and organic acids were determined among the cultivars. Standard Cinikiz Cumra melons had the highest ascorbic acid, total phenolics, and total sugar contents. The fructose/glucose ratio increased three times in grafted melon as compared with standard melon. While sugar alcohol mannitol existed in the standard and hybrid cultivars, this constituent disappeared in the grafted types. Citric acid found in the standard cultivar was not detected in the hybrid and grafted types. Consequently, it was concluded that the nutritional value of melons changed by the application of hybridization, grafting, or standard (open pollinated) production methods. The standard melon was found to have the highest score in terms of taste, because of its highest sweetness and sourness. It was also found preferable because of its high antioxidant activity, total phenolic and ascorbic acid contents.

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

“…We found that the pulp samples stored under refrigeration presented the lowest SS/TA ratios for the three fruit colors. The SS/TA ratio is considered one of the best ways to assess the palatability of fruits, with acidity being decisive in this respect, since higher acidity reduces the ratio (Kolayli et al, 2010;Tietel et al, 2010). The results obtained indicate that from the physico-chemical standpoint, all the passion fruit pulp samples, both from the fresh fruit and those kept in cold storage, presented pH, soluble solids and titratable acidity values within the technical regulations for standards of identity and quality for passion fruit pulp issued by the Brazilian Ministry of Agriculture, which establishes pH between 2.70-3.80, soluble solids greater than 11 ºBrix and titratable acidity above 2.50%.…”

The Effects of Different Combinations and Varying Concentrations of Growth Regulators on the Regeneration of Selected Turkish Cultivars of Melon

“…This melon group has the highest ascorbic acid, sweetness and sugar content. The immature fruits of the Cinikiz melon have a light green skin color with dark green spots; mature fruits, a yellow colored skin [16,18]. Individual plants of the Hasanbey or Cinikiz melon genotypes under in vitro conditions develop organs of similar size due to the elimination of environmental conditions and are, genetically controlled.…”

“…Due to climatic conditions, melon harvesting in Turkey can change based on cultivation regions, but generally it is done from June to September [18]. …”

“…Of the 26,7 million tons of melon produced worldwide, 1,749 million tons of production, emerges from Turkey [16,17] Central Anatolia is the main melon production region in Turkey. Ankara, Balikesir, Diyarbakir, Konya and Manisa are the provinces of highest melon production in Turkey [18]. The main production states are shown in Figure 2 [5,18].…”

“…Ankara, Balikesir, Diyarbakir, Konya and Manisa are the provinces of highest melon production in Turkey [18]. The main production states are shown in Figure 2 [5,18].…”