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Food Science and Technology International
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Note. Non-destructive appraisal of the ripeness in Cantaloupe melons / Nota. Evaluación no destructiva de la madurez en melones Cantaloupe

L. Almela

Departamento de Química Agrícola, Facultad de Química, Universidad de Murcia, 30071 Murcia, Spain

C. Sánchez

Departamento de Química Agrícola, Facultad de Química, Universidad de Murcia, 30071 Murcia, Spain

J.A. Fernández-López

Departamento de Ingenieria Química, E.T.S. de Ingenieros Agrónomos, Universidad de Murcia, 30203 Cartagena, Murcia, Spain

F. Romojaro

Centro de Edafología y Biología Aplicada del Segura, 30080 Murcia, Spain

This paper attempts to determine the optimum ripeness of Cantaloupe melons (Cucumis melo L.) by means of a non-destructive technique. Soluble solids, titratable acidity, fruit weight, ethylene emis sion and external color during the fruit development, from 15 days after pollination (DAP) to fruit harvesting (45 DAP) were determined. Changes in color correlated with the changing characteristics of melons. The research was focused on finding a chromatic index to appraise 'harvesting maturity' in a non-destructive way. Among the different relationships investigated (L/a; a/b; COL = 2000 a/ L.C; CCI = 1000 a/L.b; L/C) the L/C ratio, derived directly from the external reflectance of the fruit, showed the highest correlation with harvesting maturity (35 DAP)

Key Words: Cucumis melo • Cantaloupe melon • ripeness • color

Food Science and Technology International, Vol. 6, No. 1, 47-51 (2000)
DOI: 10.1177/108201320000600107
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