Development of flavor attributes in the fruit of C. melo during ripening and storage

Document Type

Book chapter

Publication details

Wyllie, SG, Leach, DN & Wang, Y 1996, 'Development of flavor attributes in the fruit of C. melo during ripening and storage', in GR Takeoka, R Teranishi, PJ Williams & A Kobayashi (eds), Biotechnology for improved foods and flavours, ACS Symposium Series, vol. 637, American Chemical Society, Washington, DC, pp. 228-239. ISBN: 9780841234215

Published version available from:



To extend our understanding of flavor development during fruit ripening the changes in total soluble solids (TSS), pH, sugars, free amino acids, organic acids, total volatiles and a suite of soluble minerals including sodium, phosphorus, calcium and magnesium have been measured in fruit of cv. Makdimon melons during development, ripening and storage. Changes in flesh pH, total sugars, total volatiles, the amino acids valine, serine, threonine, proline and the soluble minerals potassium and sodium were strongly correlated (>0.87) with those of TSS. Therefore, if TSS is taken as an indicator of fruit maturity and flavor quality as is often the case, then each or all of the above parameters may also be determinants of fruit quality. The influence of fruit maturity at harvest and postharvest storage time on the changes in many of these flavor related parameters and how these may relate to the development of fruit quality is also examined.

Find in your library