Quality of cantaloupe muskmelons: Variability and attributes
Quality of cantaloupe muskmelons: Variability and attributes
复制标题
哈密瓜的品质：变异性和属性
DOI：
10.1016/0304-4238(77)90079-6
复制
发表时间：
1977
影响因子：
4.3
通讯作者：
W. Jennings
中科院分区：
文献类型：
--
作者：
M. Yamaguchi;D. Hughes;K. Yabumoto;W. Jennings
对 2 个哈密瓜品种 (Cucumis melovar. reticulatus) 在食用成熟阶段的感官评价表明，品质存在相当大的差异。可溶性固形物、果肉硬度、果皮抵抗力和挥发性风味成分也各不相同。用于测试组织纹理的机械设备与感官评估密切相关。气相色谱法测定的总挥发分与香气之间相关性较低。然而，甜瓜之间挥发性化合物的产生存在差异。数据统计分析表明食用品质和可溶性固形物含量之间的相关性较低。甜度是决定食用品质的最重要的属性。
Sensory evaluations of 2 cultivars of cantaloupe (Cucumis melovar. reticulatus) at the eating-ripeness stage indicated considerable variations in quality. Soluble solids, flesh firmness, rind resistance and volatile flavor components also varied. Mechanical devices for testing tissue texture correlated well with sensory evaluations. There was low correlation between total volatiles determined by gas chromatography and aroma. However, differences were noted in the production of volatile compounds between melons. Statistical analysis of the data indicated low correlation between eating-quality and soluble solids content. Sweetness was the most important attribute in the determination of eating-quality.