Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Sensoryand Analytical Quality Comparisons of Fresh-Cut Orange and Green-Fleshed Honeydews and Orange-Fleshed Cantaloupe

Authors
item Saftner, Robert
item Bhagwat, Arvind
item Abbott, Judith

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 18, 2004
Publication Date: April 12, 2004
Citation: Saftner, R.A., Bhagwat, A.A., Abbott, J.A. Sensoryand analytical quality comparisons of fresh-cut orange- and green-fleshed honeydews and orange-fleshed cantaloupe. Meeting Abstract. Hortscience. 2004

Technical Abstract: New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared the sensory and analytical quality characteristics of fresh-cut chunks of orange-fleshed honeydew ('Temptation' and four breeding lines), green-fleshed honeydew ('Honey Brew'), and cantaloupe ('Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents (9.4 to 10.1 ºBrix). Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews and cantaloupe to the green honeydew, with 'Temptation' scoring highest. 'Temptation' chunks were less firm at the time of processing and after 12 days storage at 5 ºC in air than chunks prepared from the other genotypes. Total aromatic volatiles evolved from juice extracts of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew with 'Temptation' producing the most volatiles among the orange-fleshed honeydews. The color of orange-fleshed honeydew chunks also was intermediate between that of cantaloupe and green-fleshed honeydew. Color of all genotypes was maintained during 12 days storage at 5 ºC in air. Many individual volatiles were identical in cantaloupe and honeydews; however, the orange-pigmented honeydews were distinctive from cantaloupe and green-fleshed honeydews in having relatively high levels of (Z,Z)-3,6-nonadien-1-yl acetate, (Z)-3-nonen-1-yl acetate, (Z)-6-nonen-1-yl acetate, (Z,Z)-3,6-nonadien-1-ol, and possibly (Z)-3-nonen-1-ol and (Z)-6-nonen-1-ol, most of which have fresh honeydew and/or melon-like odors. The results indicate that 'Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

Last Modified: 11/28/2014
Footer Content Back to Top of Page