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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF POSTHARVEST QUALITY OF FRUITS AND VEGETABLES AND EVALUATION OF COMMODITY TREATMENTS OF QUARANTINED PESTS Title: Quality Comparisons Among Orange-Fleshed Honey Dew Genotypes: Following Storage

Authors
item Lester, Gene
item Saftner, Robert
item Hodges, D. Mark - AGRI FOOD CANADA

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: June 12, 2007
Publication Date: July 1, 2007
Citation: Lester, G.E., Saftner, R.A., Hodges, D. 2007. Quality comparisons among orange-fleshed honey dew genotypes: Following storage. Meeting Abstract. American Society for Horticultural Science Annual Meeting, Scottsdale, Arizona. p. 844.

Interpretive Summary: The interpretive summary is not required for Abstract only.

Technical Abstract: Orange-fleshed honey dew (Cucumis melo melo Inodorus Group) fruit are known for having superior food safety, food quality, and fruit marketability attributes compared to orange-fleshed netted muskmelon (Cucumis melo Reticulatus Group) and to green-fleshed honey dew fruits. However, little is known about the production market attributes and postharvest quality comparisons of the leading orange-fleshed honey dew cultivars. Five orange-fleshed honey dew genotypes (‘Honey Gold’, ‘Orange Delight’, ‘Orange Dew’, ‘Temptation’ and a breeding line) were glasshouse-grown, harvested at abscission (full-slip), and were compared after storage for 17 days in air at 5 degrees C. ‘Orange Delight’ and ‘Orange Dew’ had the highest percent external and internal marketable fruit following 17 d storage at 5 degrees C. ‘Orange Delight’ and ‘Orange Dew’ consistently had a more yellow peel, whereas the peel of others had a more greenish hue. Whole-fruit firmness among the cultivars was 10 to 25 Newtons (N) and for the breeding line 24 to 35 N. Internal-fruit disorders, percent marketability and mesocarp (pulp) firmness reflected each genotype’s whole-fruit attributes. ‘Orange Delight’ and ‘Orange Dew’ fruit had consistently the highest ascorbic acid, Beta-carotene, folic acid, soluble solids concentration and their pulp had a more intense orange hue and lower lightness than that of the other genotypes. ‘Orange Delight’ and ‘Orange Dew’ also maintained their superior sweetness and orange hue following 17-day storage period. Our results indicate that orange-fleshed honey dews are a promising new melon type suitable as a substitute for orange-fleshed netted muskmelon not only for food safety issues but for overall quality.

Last Modified: 7/31/2014