Nutritional Composition and Health Benefits of Various Botanical Types of Melon (Cucumis melo L.)

Manchali, Shivapriya; Murthy, Kotamballi N. Chidambara; Vishnuvardana,; Patil, Bhimanagouda S.

doi:10.3390/plants10091755

Cited by 31 publications

(25 citation statements)

References 38 publications

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“…The TFC and CAC values in the present study were lower than those reported by Benmeziane et al (2018) for melon jam. Manchali et al (2021) revealed that the SSC of melon genotypes ranged from 20 to 61%, which was lower than the current analysis. The TSS and ASC in Indian melon were observed by Pandey et al (2021), which were lower than the findings obtained in this study.…”

Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...contrasting

confidence: 92%

“…Likewise, DPPH activity was increased in samples with higher levels of polyphenols, TTA, and TSS, showing that these are important antioxidants in melons. Melon genotypes assessed for TPC in this study had substantially higher values than values reported in previous studies by Manchali et al (2021) and Pandey et al (2021) that studied several Indian types of melon. The TFC and CAC values in the present study were lower than those reported by Benmeziane et al (2018) for melon jam.…”

Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...contrasting

confidence: 80%

“…The TSS and ASC in Indian melon were observed by Pandey et al (2021), which were lower than the findings obtained in this study. In this investigation, the TSS and TTA values were higher than those obtained by Manchali et al (2021). Our findings demonstrated a negative association between melon moisture content (MC) and TPC, AC, ASC, TTA, and TSS, which might be used in breeding to develop a novel melon variety with high amounts of bioactive chemicals and functional qualities.…”

Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...mentioning

confidence: 51%

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Growth and fruit morpho-physicochemical diversity assessment of local melon genotypes

Aziz¹,

Tahir²

2022

TJAS

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The genetic diversity of melon genotypes obtained from northern Iraq was assessed in 2021 at the University of Sulaimani's Directorate of Garden in Qlyasan using a Randomized Complete Block Design with three blocks, using growth and fruit morpho-physicochemical characteristics. The 57 genotypes were characterized morphologically and physiochemically, and there were high significant differences between them. The values of main stem length, lateral stem length, main stem diameter, and lateral stem diameter were ranged from 20.49 to 85.84 cm, 29.45 to 92.52 cm, 0.85 to 1.77 cm, and 0.42 to 0.74 cm, respectively. The fruit weight produced by G11 achieved the highest value (1860.72 g). Antioxidant activity was increased in genotypes with higher levels of polyphenols, titratable acidity, and total soluble solids. Principal component analysis (PCA) revealed four distinct groups of genotypes based on studied traits. PCA plot revealed that fruit thickness, fruit length, fruit width, placenta weight, fruit weight, seed length, seed width, total phenolic content, total flavonoid content, antioxidant activity, pH, and titratable acid were significant determinants of genetic diversity in the melon genotypes. Based on the majority of the fruit morpho-physicochemical traits, genotype G11 was regarded as the best performer. The results of this study suggested a significant degree of heterogeneity in Iraqi melon germplasm, which must be conserved and incorporated into future development projects.

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Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...contrasting

confidence: 92%

Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...contrasting

confidence: 80%

Section: Table (4): Means Comparison (Lsd) Of Fruit Morphological Cha...mentioning

confidence: 51%

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Growth and fruit morpho-physicochemical diversity assessment of local melon genotypes

Aziz¹,

Tahir²

2022

TJAS

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“…Initially, the pH was 6.28 and 6.05, TA 1.43 and 1.96 g CE/L for the Jimbee and Okashi melon musts, respectively. These values are in the range of other fresh melon cultivars recently reported [ 21 ]. The h° was 65° for the Jimbee and 109° for the Okashi musts, due to its typical orangeness, and pale green-slightly yellow flesh color, respectively.…”

Section: Resultssupporting

confidence: 75%

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Salas-Millán

Aznar

Conesa

et al. 2022

Foods

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About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40–100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.

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“…It also contains vitamin C, flavonoids, vitamin B, and fiber and is naturally low in fat and sodium. In addition, it has no cholesterol and provides many essential nutrients, especially potassium (Manchali et al, 2021). Furthermore, melons used as vegetables have flavonoids, alkaloids, and bitter elements, which increase health advantages (Gómez-García et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of Salinity Sources on Growth, Physiological Process, Yield, and Fruit Quality of Grafted Rock Melon (Cucumis melo L.)

Hassan¹,

Awang²,

Nakasha³

et al. 2022

JTAS

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There is an increase in demand for high-quality rock melon for the local market. Supplementing salt with a nutrient solution is a viable approach that can be implemented to improve fruit quality. Therefore, this study aims to determine the best salt treatment that can be utilized to increase fruit quality without reducing growth, yield, and physiological process. The study is conducted by grafting (DAG) rock melon/bottle gourd at 18 days with four sources of salinity: basic nutrient solution (BNS) (2.5 dS m-1), sodium chloride (NaCl) (50 mM) + BNS (7.1 dS m-1), potassium nitrate (KNO3) (50 mM) + BNS (7.1 dS m-1), and high strength nutrient solution (NS) (7.1 dS m-1). The plants were arranged in a randomized complete block design (RCBD) with four replications. Salinity induced using KNO3 + BNS sustained most growth variables, fruit quality, relative water content, and leaf gas exchange compared with control. However, applying NaCl + BNS and high strength NS could sustain all physiological processes and increase fruit quality components, such as total soluble solid and sugar-acid ratio compared to control. Fruit weight had reduced regardless of salinity sources than those grown in control with their respective fruit weight reduction of 28.8%, 28.26%, and 27.72%. To conclude, incorporating NaCl at 50 mM is the most feasible approach to be applied on grafted rock melon/bottle gourd even though the fruit weight had reduced. It is due to the high fruit quality measured, capable of sustaining all physiological processes, provides lower cost, and is easily accessible than other sources of salinity.

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Nutritional Composition and Health Benefits of Various Botanical Types of Melon (Cucumis melo L.)

Cited by 31 publications

References 38 publications

Growth and fruit morpho-physicochemical diversity assessment of local melon genotypes

Growth and fruit morpho-physicochemical diversity assessment of local melon genotypes

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Effects of Salinity Sources on Growth, Physiological Process, Yield, and Fruit Quality of Grafted Rock Melon (Cucumis melo L.)

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