Muskmelon (Cucumis melo.): Comprehensive review - Ijaresm
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International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211
Volume 9, Issue 5, May -2021, Impact Factor: 7.429, Available online at: www.ijaresm.com
Muskmelon (Cucumis melo.): Comprehensive review
Manpreet Kaur1, Amy Masih2
1
PG Student, Department of Food Science and Technology, I. K. Gujral Punjab Technical University, Kapurthala,
Punjab, India
2
PG Student, Department of Food Science and Technology, I. K. Gujral Punjab Technical University, Kapurthala,
Punjab, India
----------------------------------------------------*****************--------------------------------------------------
ABSTRACT
Muskmelon (Cucumis melo ) is an excellent, succulent, scrumptious product of the Cucurbitaceae family, which
holds 118-119 genera including 825 species. Muskmelon is grown on the whole tropical and subtropical
territories of the world for its nutrition and therapeutic worth. It is acquiring parcel of significance because of
its brief span, high production potential with high nutritive worth, taste, delicacy and furthermore its
appropriateness for development under irrigated and rainfed conditions consistently. It is known as muskmelon
in English and Kharbooja in Hindi. The phytoconstituents of the plant β-carotenes, ascorbic acid, terpenoids,
volatile components, chromone derivatives, flavonoids, apocarotenoids, carbohydrates, amino acids,
phospholipids, glycolipids, fatty acids, and various minerals. Cucumis melo has been appeared to have useful
culinary and medicinal properties like analgesic, hepato-protective, anti-inflammatory, anti-oxidant, diuretic,
free radical scavenging, anti-fertility activity, anti-platelet, anti-microbial, anti-diabetic, anti-ulcer, anthelmintic
and anti-cancer. Utilization and sales of muskmelon are principally as fresh market fruit. To amplify returns to
cultivators and processors, there is need for use of overabundance production and sort-outs such as deformed,
over and under-sized commodities, in value added products. For example, production of muskmelon juice
concentrate offers one such chance. Moreover, the high muskmelon utilization delivers an enormous amount of
waste materials, for example, strips and seeds that are as yet rich in constituents like polyphenols, carotenoids,
and other organically dynamic components that likewise have a positive impact on human wellbeing and health.
A manageable advancement in agro-food and agro-industry areas could get through the reutilization and
valorisation of these squanders, which thusly, could bring about decreasing their ecological effect. Accordingly,
it is obvious that muskmelon have a wide scope of useful properties, which can be inspected. The current review
conceals thoroughly to-date data on nutritional and phytochemical constituents of muskmelon, its wastage & by
products and the different methods used for the dehydration, extraction and analysis of its chemical
constituents.
Keywords : Cucumis melo ., Harvesting, Kharbooj, Muskmelon, Nutrition, Phenolics, Pigments, Waste, Uses.
INTRODUCTION
Cucumis melo L. from the Reticulatus type, usually called muskmelon belongs to the family Cucurbitaceae. It is
known by different names such as Chiral, Sweet melon, Kalinga, Chira, Kharbooj, Khurmuj, Kharbuja, Kasturi
tarabuja, Bachang, Melonegurke, Velapandu, Velapalam, Sakkartoti, Kekkarike and Kharbujza, Thai Kumbalom
Kharbuj, in various pieces of India. Even though muskmelon is a very old tropical species, its topographical inception
is as yet hazy. Melons are considered to be originated in Africa, however, the ongoing information underpins the view
that the origin of sort Cucumis might be in Asia. Melon was first consumed and grown domestically in Egypt and Iran
during the second and third thousand years BC. The principal focus of variety is situated in Asia, from the
Mediterranean bowl to Central Asia to India to East Asia. (Parle, Milind 2016)
Muskmelon is a rich wellspring of nutrient C, ß-carotene that is vitamin A, starches, sugars, protein, and furthermore
little amount of vitamin B6, B2, B1 and K, niacin. Furthermore, this fruit contains more than 90% water, folic acid, and
potassium just as various other human wellbeing bioactive mixes. (Raji and Orelaja 2014)
Melons grown in dry regions are sweeter and tastier than those in wet situations. Shopper inclination for this organic
product is resolved generally by its pleasantness by sugar content, flavor or smell, surface, and all the more as of late as
a rich wellspring of phytonutrients. Ripe fruits and immature ones are very much useful in curing human diseases like
kidney issues, intense dermatitis, tan spots, and internally if there should arise an occurrence of dyspepsia. It possesses
cooling, flattening, tonic, laxative, aphrodisiac, and biliousness curative properties. Seed oil helps mitigate the
agonizing release and concealment of pee. The seeds are diuretic, cooling, nutritive, and gainful to the development of
the prostate organ. (Raji and Orelaja 2014)
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REVIEW OF LITERATURE
Muskmelon
Muskmelon is a member of the Cucumis genus, Cucurbitaceae family, Cucurbitales order, Magnoliopsida class,
Magnoliophyta division and Plantae kingdom which incorporates bitter melon, pumpkins and cucumber. Its scientific
name is Cucumis melo Linn. It is also known as Cucumis callosus (Rottl.) Cogn., Cucumis trigonus Roxb. It is an
edible fruit and has various health benefits (Ouzounidou et al., 2006). Muskmelon is broadly known by many different
names globally, such as cantaloupe, ying pi tian gua, melon, kantelope, knobbelmeloen, rippenmelone, melone
cantalupo, kantarohtu, tembikai wangi, melão cantaloupe, melon cantaloupe. In India, it is known by various names
such as kharbooja, chibunda, thumattikai, kakkarike, kharmuj, sakkarteti, madhuphala, chiral, thai kumbalom (Preeti et
al. 2017).
Origin And Distribution
It is accounted that muskmelon started from Central Africa, yet others claim that it comes from Persia (Sekeli et al.
2018). It was introduced in Malaysia in the year 2000. In many specific regions cost is maximum and yield is low due
to increasing demand and popularity of fruit. It urges many business companies to develop muskmelon plants (De
Marino et al. 2009).
TABLE 1 : GEOGRAPHICAL DISTRIBUTION
USA Pacific Africa Exoctic Range Native Range
New york Michigan Tonga Zambia Uganda New guiena New Australia
Georgia Solomon islands Tanzania Sudan guiena Indonesia Philippines
Colorado Samoa Somalia Malaysia China
Texas Fiji islands Senegal Yemen Iran
Arizona Guam Nigeria Thailand South Africa
California New Britain Mali Srilanka
Maldives Saudi Arabia
Kenya Pakistan
Ghana Ethiopia Nepal
Egypt Korea
Cameroon Myanmar
Benin
Angola
REFERENCE: (Preeti et al. 2017)
In Punjab, Cucumis melo is grown in narrow business grounds such as Patiala, Jalandhar, and Kapurthala. These are
the primary locales where muskmelon is produced at a large scale and from where produce is traded to various areas of
the nation like Jammu and Kashmir, Kolkata, and Mumbai. For long transportation, commission specialists such as
merchants prefer to choose those cultivars which have outstanding quality, shelf life, flavour and less suturing.
Cucumis melo with plentiful netting is typically liked for the far-off business sectors. Qualities of melon like netting
and skin thickness influence the timeframe of realistic usability and consequently transportation. (Kaur et al. 2017)
Climatic Conditions
Muskmelons develop best at atmospheric temperatures somewhere in the range of 18°C to 24°C however 27°C to 30°C
is the ideal germination temperature for the seed. The development of the harvest is hindered by temperature
underneath 10°C or higher than 35°C. As there is an increment in temperature, the vegetative development of the plants
will be completed early. Fruit setting is decreased during flowering due to the turbulent climatic conditions such as dust
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storms. A high level of attractive fruit, better flavor, and high sugar content is guaranteed with Dry climate and clear
daylight during aging. There are high chances of the occurrence of diseases in fruits due to high humidity, especially
those influencing foliage. Warm days and cool evenings are ideal for sugar collection in the muskmelon. (Thind et al.
2018) Muskmelon is ought to be planted after the last possibility of frost has passed as it is prone to cold temperatures
and the field can be harmed by a gentle frost. The plants complete their vegetative development before the expected
time if there is an increase in the temperature. (Kaur et al. 2017) Muskmelon is a warm-season crop, yet in the
significant muskmelon developing territories, it is planted during winter under appropriate security against cold. It is
likewise planted in February and March. (Thind et al. 2018)
Soil Requirements
Muskmelons develop well on different types of loamy soils. Better quality melons with higher yields can be grown in
loamy soil so that harvesting of muskmelons can be done earlier. Soil that particularly has a good drainage system is
recommended for the production of muskmelon. It favours the pH of soil somewhere in the range of 6 to7, however
ought to be higher than 5.8 and ideally close to 6.2. High salt focus as in alkaline soils is additionally not preferred. Soil
beds ought to be raised 15 to 20 cm for drainage of soil as such condition warms up soil rapidly and is most appropriate
for muskmelon. (Kaur et al. 2017) A very much depleted loamy soil is liked for early yields, rapidly warming (due to
spring) lighter soils are typically used and the fruit development is delayed in heavier soils whereas vine growth is
more. Muskmelon development is supported by the underground dampness of waterway streams and sandy waterway
beds with alluvial foundations. Truth be told, the long taproot framework is adjusted to the development of this yield in
waterway beds. The soil ought not to break in summer and water ought not deteriorate. Soil has to be rich in nutrients
by giving organic matter. Muskmelon is delicate to acidic soils. It favors a soil pH somewhere in the range of 6.0 and
7.0. Soluble soils with high salt fixation are likewise not appropriate. (Thind et al. 2018)
Classification And Cultivars
Several horticultural types of muskmelon are present in the market nowadays. These commodities can be classified
according to shape, tone, size, mash and mold of singular fruit.
As indicated by Jeffrey (1990), characterization of melon might be recorded as follows
Table 2 : Characterization of Melon
species Cucumis melo
Subgenus Melo
Genus Cucumis
Subtribe Cucumerinae
Tribe Melothrieae
Family Cucurbitaceae
Order Cucurbitales
Superorder Violanae
Subclass Dilleniidae
Class Dycotyledoneae
Refernce: (Nuñez-Palenius et al. 2008)
Distinctive infraspecific arrangements are driven by the high polymorphism of commodity in developed melons. In
1993, Dr. Joseph H. Kirkbride Jr. did the Cucumis genus‟s full-fledged examination. He wrote a book named
"Biosystematics Monograph of the Genus Cucumis (Cucurbitaceae)" which is a foundation in the categorization of
melons. (Nuñez-Palenius et al. 2008)
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Charles Naudin, the French botanist in 1859 by utilizing the Natural History Museum of Paris‟s laboratory-grown
plants, proposed the primary valuable arrangement of infraspecific order for muskmelon in which he partitioned this
species into ten categories, later subsequently overhauled by Munger and Robinson in1991 who proposed the scientific
names. A total union of infraspecific order of melon is proposed by (Pitrat et al. 2000). They distinguished the
interchangeable designations utilized in a few distributions to propose their characterization. These creators perceived
16 categories and designated them as variety. In 1999, an intraspecific order of melons dependent on atomic and
phenotypic variation was proposed by Stepansky and Kovalski. An assortment of 54 accessions addressing different
genotypes of melon were contemplated as agrestis, cantalupensis, flexuosus, inodorus, momordica, conomom, dudaim,
chito, and some non-characterized assortments from more than 20 nations, working with that information produced
"plant morphological" dendrogram. (Nuñez-Palenius et al. 2008)
As of late, in 2004, after a broad assessment of 72 melon accession having a place with 6 melon assortments: bitter,
cantalupensis, saccharinus, reticulatus, makuwa, and inodorus, was done by Liu, Kakihara, and Kato. These accessions
were previously grouped in a similar assortment by customary scientific categorization were additionally found near
one another utilizing the Principal Component Analysis approach in 35 diverse physiological and morphological
characters of plant. (Nuñez-Palenius et al. 2008) Then again, Robinson et al. 1999 and Smith et al. 1964 worked on
Naudin's classifications of plant categories.
Table 3 : Naudine’s categorisation
Groups Varieties Characteristics
Cantalupensis Muskmelon , Cantaloupe flesh - orange or green;
Size - Medium;
surface – scaly, warty, or netted;
flavour - aromatic or musky;
Indorus Winter melons - crenshaw, lack musky odour
honeydew, casaba, canary. Flesh - green or white
Rind surface – non-netted, wrinkled, or smooth.
Flexuosus Armenian cucumber ribbed fruits
Snake melon Long slender fruits
Conomon Tsuke uri (pickling melons) little sweetener or odour
Makura uri flesh - white,
skin - tender and Smooth
Dudaim Mango melon rind - thin
Pomegranate melon flesh - white,
Queen Anne’s pocket melon fruits - Small, round to oval,
Chito melon
Momordica Snap melon surface - smooth
Phoot melon low sugar content,
Flesh - white or pale orange,
Shape - Oval to cylindrical
Reference: (Nuñez-Palenius et al. 2008)
On the other hand, the categorization of horticulturally significant melons was announced by Guis et al. (1998). In 1993
Kirkbride announced the order concerning a past biosystematics monograph of the genus Cucumis (Cucurbitaceae),
which was based on cytological, full scale distributional, and morphological information to organize this genus.
Table 4 : Guis’s categorisation
Category Characteristics
C. melo var. cantaloupensis Naud. flesh - orange fleshed;
flavour - aromatic flavour
Size - Medium; high in sugar
if there is netting, it is sparse;
have ribs and sutures;
Shape - round; surface - smooth or warty;
C. melo var. reticulatus Ser. flesh - red-orange, white, or green;
odor – musky;
Size - Medium sized; sweet
Surface - netted;
Ribs - not well marked (if presents);
C. melo var. saccharinus Naud. Flesh - very sweet
Surface – smooth; Tone - gray;
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Shape - round or oblong;
Size - Medium;
C. melo var. inodorus Naud. Flesh – orange, green, or white
Surface – netted or Smooth;
C. melo var. flexuosus Naud. flesh - green;
Surface - wrinkled or ribbed;
Rind - green;
Size/shape - Long and slender fruit; low in sugar
C. melo var. conomon Mak. Flesh - crisp white;
Surface - smooth;
Size - Small fruit; high sugar content
C. melo var. dudaim Naud. Flesh - white to pink
Rind - yellow with red streak;
Size - Small fruit;
Reference: (Nuñez-Palenius et al. 2008)
By and large, both Guis' and Naudin's classifications have more highlights than others. In this way, both classifications
are all around acknowledged among researchers.
Morphology
Cucumis melo Linn. is a yearly commodity with stems scabrous, crawling, rakish leaves with an outline - orbicular-
reniform, a width of 7.5 cm, scabrous on both surfaces, lobed or 5-angled, and furthermore regularly with delicate
hairs, petals are 1.6 cm long, flaps neither intense nor profound and petiole of about 5 cm. Female peduncles are
sometimes 5 cm (AdeOluwa et al. 2016).
LEAVES AND STEM OF MUSKMELON PLANT
Female: corolla and calyx as in the male bloom; ovary ovoid, with three obtuse stigmas, numerous ovules, horizontal, 3
placentas, style short. Male: campanulate or top-formed calyx-tube, 3 stamens, 5lobes; free anthers,
connective delivered in a crest, much flexuose, or cells conduplicate or two 2-celled, one 1-celled. Blossoms yellow,
female lone, males grouped in the axilla, monoecious, all peduncled (Krarup et al. 2016).
MALE FLOWER FEMALE FLOWER
Fruits are round, ovoid, stretched or reshaped, glabrous or bushy, not spinous nor tuberculate (AdeOluwa et al. 2016).
(Rehman et al. 2018)
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In the Macroscopic view, fruit is white, apex and base (tip blunt narrowed), flat, longitudinal stripe, oblong, 15x10 cm
(Rodriguez et al. 2007). Oval-oblong, cream-hued seeds around 10 mm in length and 2 mm in width, along the side
straightened having a smooth external surface. One end of the seed is with unmistakable cotyledons whereas another
end is broader . Seeds have no smell yet have a sweet taste and normally have ten seeds weight of about 0.29 gram
(Nuñez-Palenius et al. 2008). (Rehman et al. 2018)
In microscopic view, cross-segment of seed appeared to be epidermis bounded outer test comprised of palisade cells
however with ribs which are unbranched and pointed, frequently just the ribs are available. A few layers of the pitted
stone cell are present inside the epidermis. Lignified pitted cells (thin-walled) makes a single layer, where the region
terminates internally. The spongy cells are the best part of the Testa. Perisperm comprises 3-4 layers of small cells. The
part having a single layer of slim walled cells containing aleurone grains and oil drops is the endosperm. The embryo
contains aleurone grains and oil drops in large amounts and is likewise parenchymatous (Nuñez-Palenius et al. 2008).
Harvesting
The melons need to be picked in an opportune way at the correct phase of development to be used for particular
purposes. Melons signal when they are ready and prepared for harvesting when their vines build up a break where it is
appended to the melon and isolates normally.
The melons need to be picked in an opportune way at the right stage of development so that further they can be used
for particular purposes. As the vines of melons arise cracks and separates accordingly which means melons are ready
for harvesting (Brands et al. 1987). In the case of storage and handling various problems can occur for muskmelons
(Evensen et al. 1983). Postharvest stockpiling relies upon the development stage at which the fruits were collected.
muskmelon picked at the green half-to full-slip phase of development is prescribed to be held at 2.2 C to 4.4 C for
about fourteen days, while riper, full-slip melons can be held at 0° to 2.2 C for as long as about fourteen days
(Evensen1 et al. 1983). The intrusion and spread of microbes at melon harvest can be due to unexpected harm or scars
because of negligence in handling the produce. Melons at development can be hefty and bulky to physically deal with.
Cautious dealing with it is needed to limit pollution by controllers, water, soil and other ecological sources.(Codex
Committee 2011)
Three methods for production are mainly in use – traditional field production, low tunnel production, and high tunnel
production. (Rodriguez et al. 2007)
Post Harvest
Muskmelon is perishable fruit because of its high water content. Harvesting of fruit at a legitimate stage and its
appropriate transportation is recommended so that the shelf life of produce may increase after harvesting.
Fruit maturation is an irreversible event, including a progression of organoleptic, biochemical, and physiological
changes that prompt the improvement of fruit which is delicate and palatable with quality parameters that are attractive
and profitable. (Prasanna et al., 2007). Sugar content and firmness of the fruit is the significant standard utilized in
deciding the nature of muskmelon. (Bindu et al. 2017)
According to the various melon cultivars, post-harvest practices also varied according to the region and nations. For
storage of melons, ambient temperature is required and packed to local markets instead of precooling them before
shipment. commodities like melon and honeydew assortments, contingent upon the phase of development, are no
longer cooled after harvest. Moreover, the development and maturing techniques are responsible for setting the limits
of humidity and temperature. These parameters are upgraded to keep up quality and draw out a timeframe of realistic
usability. Melons can either be moved to an assigned packaging office where disinfecting, washing, flushing and
cooling can occur or packed in the field (Castillo et al. 2009) (Codex Committee 2011).
Muskmelon arrived at cutting-edge development with increment in skin intensity. In this manner, when the foundation
tone was 75% brown or if the stem-end was round with basically no edges this means the fruit came to "full-slip"
development., The fruits were at an extremely progressed development subsequently not appropriate for inaccessible
shipment at this stage. Notwithstanding, they were best for nearby business sectors. At 25% or half brown tone and
with somewhat angular stem-end shows the "half-slip" stage of melon. The fruit was not much matured and was
suitable for long route business sectors at this stage. Immature fruits were recognized as green fruits with noticeable
edges on the end of the stem. These are the fruits that just reached the “quarter-slip” (Ahmed et al. 2009).
With the increment in the background tone, less force is required to detach the Cucumis melo fruit from its stem-end.
Accordingly, at the full brown colored shading, the stem-end isolated effectively from the melon. At half and 75%,
brown-colored shading force stem-end detachment was transitional yet, nonetheless, troublesome at the green and 25%
brown coloured stages. Hence, for sending out, half brown colored tone seemed, by all accounts, a reasonable maturity
index for collecting Cucumis melo fruit. Fruit at this stage had arrived at the "half-slip" stage. The "full-slip" stage
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fruits require less force to detach from the stem-end than “half-slip” stage fruits. Also Nunez et at. , demonstrated that
melons delivered to far off business sectors are reaped at the "half-slip" stage. Moreover, fruits gathered at the half
earthy colored tone would evade pathogenic tainting in the stem pit left because of stem-end expulsion at harvest.
(Ahmed et al. 2009)
At the half brown colored shading stage esteems for mesh thickness were transitional in correlation with values for
different stages. This would support the half-brown colored stage as a proper harvest maturity index for sending out
motivations behind Galia melons. Notwithstanding, net protection from scraping was debilitated with skin shading
advancement, to such an extent that at the full brown colored tone, net was effectively scraped when contrasted with
fruit at the green or 25% brown colored stages. From this, it can be demonstrated that the epidermal tissue can likewise
be viewed as a parameter for maturity index in gathering Galia melon fruits net durability is significant (Flores et al.
2001). Edible length, cavity size, periphery, and fruit length diminished marginally with increment in the background
colour of the fruits at harvesting. Fruit length to periphery proportions was near solidarity at all stages which
demonstrated the round shape of fruit which is a quality liked in packing and grading fruit. One of the parameters of
quality of Galia melons is the little cavity seen with advancement in ground shading intensity (Artes et al. 1993). Be
that as it may, the consumable bit diminished with ground shading improvement. At the half brown coloured shading
stage, fruits show an intermediate level of qualities for edible portion and cavity size which are exceptionally favoured
standards of quality in Cucumis melo fruits. (Ahmed et al. 2009)
Physiological Changes In Muskmelon During Ripening
For a perfect pattern of melon fruit growth there is a need of perfect fertilization (sometimes double), and a typical
advancement of the ovules (Wien et al. 1997). Patterns of fruit development among cultivars of melon can be
comparative or very assorted. Cantaloupe and Honey Dew types arrived at 1/2 of their absolute fruit development
nearly at the same period which is around 15-20 days after anthesis; nonetheless, the Honey Dew was bigger than
cantaloupe around fourfold in size (Pratt et al. 1971). Likewise, in two varieties NY and the D26 weight difference was
observed at 21 days after anthesis (McCollum et al. 1987). In the case of two varieties such as Noy Yizre'el and Galia
cultivars of muskmelon, sigmoid growth curves were estimated during the time of development (Nuñez-Palenius et al.
2008) (McCollum et al. 1988).
Great variation can be seen in the ripening of melons because of hereditary variety. Fruits having a place with the
cantalupensis and reticulatus assortments have a fast climacterium near the abscission and maturity of commodity,
albeit abscission is missing in some reticulatus muskmelon assortments (Sakata et al. 2002). Then again, inodorus and
saccharinus may have the climacteric cycle stretched out as long as a few days or it could be missing (Aggelis et al.
1997; Liu et al. 2004; Miccolis et al. 199; Nuñez-Palenius et al. 2008)
The fruit development, just as the start of ripening of fruit, relies upon the varieties of melon (Liu, et al. 2004).
Abscission is the trademark and is perhaps the most common norm for the estimation of harvest in cantaloupensis and
reticulatus assortments.( Larrigaudiere et al. 1995; Pratt et al.1977). Other characteristics of maturity of muskmelon
harvest incorporate commodity netted pattern and colour. Melon‟s shading graph has been drawn for Galia variety,
resulted in six unique degrees of maturity. They are very green, dark green, yellow, light yellow, light yellow for
certain green regions, orange to dark yellow strip (Fallik et al., 2001). Then again, in selected melon assortments, for
example, saccharinus, flexuosus, and inodorus, where no abscission layer is framed, different attributes are utilized to
evaluate harvested fruit‟s maturity. For instance, as indicated by melon production at a business level, an assortment of
inconspicuous changes in organic product thickness i.e. low to high, outside shading i.e. green to white, fragrance at the
bloom end i.e. none to noticeable, and strip surface i.e. furry to smooth, are utilized to evaluate maturity point at
harvest. (Nuñez-Palenius et al. 2008) Portela et al. (1998).
Fruit ripening is a hereditarily decided occasion that includes a progression of changes in flavor, surface, and shading.
the perplexing communication of sugars, a wide assortment of unpredictable mixtures, phenolics, and natural acids is
responsible for flavour of fruits (Tucker et al. 1993). By and large, an astounding flavour in monocarpic tissue and an
increment of sugar level has a connection with the nature of melon (Wyllie et al. 1995; Shewfelt et al. 1993; McCollum
et al. 1988). The calcium supply and the concealing of the melon plant influenced the final quality of netted melons
(Nishizawa et al. 2004). For honeydew cultivar, soluble solids content as low as 10% and as high as 17% is legitimately
needed for the market in California.(Pratt et al. 1977; Bianco et al. 1977). (Nuñez-Palenius et al. 2008) (Pratt et al.
1977)
The shelf life of stored fruit is unique among assortments of melons. Reticulatus and cantaloupensis have a more
limited shelf life contrasted with commodities having a place with saccharinus and inodorus varieties (Liu et al. 2004).
Cucumis melo has around 10–14 days of storage life at cool temperatures which is about 6 ◦C to 9◦C and under 90% to
95% dampness conditions (Gull et al. 1988; Shellie et al. 2002). More moisture is lost by netted melons than others.
This might be due to fissured epidermal tissue after effect, which permits a faster water loss because of dissipation
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because of lenticel arrangement (Lester et al. 1986; Webster et al. 1976). Melon variety honeydew can be put away at
85%–90% and 7◦C to 10◦C and relative mugginess for a month, yet low temperature (6 ◦C) can cause chilling injury
(Lester et al. 2002; Suslow et al. 2001; Gull et al. 1988; Nuñez-Palenius et al. 2008)
Biochemical Changes In Muskmelon During Ripening
Major changes in biochemical composition occur in muskmelon during ripening and maturation (Giovannoni et al.
2001; Jiang et al. 2000). The melon maturing measure requires a high metabolic action, that is, changes in plant
hormones levels, potential corruption of new primary, enzymatic, dissolvable proteins, DNA record, and novel
mRNAs, just as gathering of sugars, natural acids, and unique colors, and the arrival of unpredictable mixtures
(Villanueva et al. 2004; Bianco et al. 1977; Flores et al. 2001; Larrigaudiere et al. 1995; Sato-Nara et al. 1999; Aggelis
et al. 1997; Miccolis et al. 1995; Guillén et al. 1998; Dunlap et al. 1996). Respiration provides carbon-nitrogen-system
and energy which is building blocks for all these catabolic and anabolic occasions. Natural acids and sugars are the two
significant respiratory substrates that are found in melons (Seymour et al. 1993). Likewise, the significant plant
chemical engaged with the ripening process of the melon is ethylene (Sato-Nara et al. 1999; Leliévre et al. 1997;
Bianco et al. 1977; Nuñez-Palenius et al. 2008). A more prominent comprehension of the commitments of ethylene in
regards to the ripening of fruit is fundamental for a superior comprehension of interactions with different chemicals and
formative elements, which would encourage the plan of explicit genetic tools to adjust the commodity for improved
quality, yield and health benefit.
Major Components In Muskmelon And Their Metabolism
Fruit‟s nature is controlled by appearance which incorporates gleam, size, shading, rot free, and shape. The quality of
textural components incorporates solidness, freshness, juiciness, and coarseness. Eating quality or flavour relies upon
pleasantness which further depends on the centralization of sugars and sort.
Table 5 : Proximate composition of muskmelon parts
Geographical Part of Characteristics(%)
s. no variety Reference
location fruit
moisture protein ash fat carb.
4.801 37.16 22.874 (Mehra et al.
1. cantaloupe India seeds 2.358 32.80
2015)
Golden 3.23 31.86 3.14 (Raji and
2. Nigeria seeds 7.45 21.05
melon Orelaja 2014)
Sharlyn 11.09 1.58 48.67 (Al-Sayed and
3. Egypt peels 6.49 9.07
melon Ahmed 2013)
4.12 30.43 9.69 (da Cunha et
4. cantaloupe Brazil seeds 2.64 17.64
al. 2020)
4.20 30.83 22.94 (Silva et al.
5. - Portugal seeds 7.78 14.91
2020)
3.05 6.21 57.9 (Silva et al.
6. - Portugal seeds 16.95 6.2
2020)
The flavour is likewise dependent on sharpness or causticity, the astringency of phenolics, fragrance that is a measure
of scent unpredictable mixes. Muskmelon's healthful quality is due to the groupings of phytochemicals, nutrients,
dietary fiber, and minerals. Albeit much examination endeavours have been given to distinguishing proof of
development lists which decide the ideal reap time, just restricted explorers have managed the connection among
improvement and aging and nourishing nature of melons (Raji et al. 2014). As seen in the table below, the proximate
composition varies in the fruit due to different geographical locations and parts of the commodity.
Carbohydrate Metabolism
The main edible quality for a ripen watermelon is its sweet flavour (Artes et al. 1993; Lester et al. 1992; Yamaguchi et
al. 1977). Major sugars which are present in the mesocarp of the matured melons are Glucose, Sucrose and Fructose.
Sucrose contributes to the major sweetness of the fruit (Villanueva et al. 2004; Burger et al. 2003; McCollum et al.
1988; Hubbard et al. 1990). Sucrose aggregation occurs in sweet melon because of soluble acid invertase reduction and
enhancement in Sucrose Phosphate Synthases action(Lester et al. 2001; (Nuñez-Palenius et al. 2008)
Unlike some different fruits, muskmelon does not store starch, thusly a steady stockpile of photoassimilate is required
by fruit from leaf tone for sugar collection and use during maturation and growth (Hubbard et al. 1990; Hubbard et
al.1989; Pratt et al. 1971; (Lester et al. 1985). Moreover, if any factor affects the photoassimilate movement during the
growth of fruit, it will result in the sugar content reduction in fruit (Hubbard et al. 1990). If any pathogenic
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contaminants are present such as cucumber mosaic infection, in the case of melons it may cause the transformation in
carbon digestion in the leaves and all among plant organs by an increment of respiration rate and by reduction of
overall photosynthetic rate in tainted leaves (Shalitin et al. 2002; Nuñez-Palenius et al. 2008)
In the case of muskmelon, sucrose is not just photoassimilate starch, there are various other starches such as stachyose,
galactosyl- sucrose oligosaccharides raffinose can generally be found in the phloem of fruit (Mitchell et al. 1992; Volk
et al. 2003; Feusi et al. 1999; Gao et al. 1999; Chrost et al. 1997). It is estimated that 80 mM sucrose, 10 mM raffinose
and 50 mM of stachyose are present in the sap phloem of the muskmelons. (Nuñez-Palenius et al. 2008)
Muskmelon varieties such as Honey Dew and Netted muskmelon have similar but not identical sugar patterns
(Seymour et al. 1993). Furthermore, PMR-45 and Honey Dew have similar patterns for sugar compounds such as
Fructose, Sucrose Glucose and Total Sugars (Bianco et al. 1977). Similarly, varieties such as Noy Yizre‟el and Galia
contains fructose and glucose in the same amount at the initial 24 days after flowering of plants (McCollum et al.
1988). Stockpiling of sugars usually develops 24 days after flowering and sucrose is the most enormous sugar which is
present at the ripening stage. different sugars such as glucose, raffinose, sucrose, fructose and starch were assembled in
the case of three green- fleshed muskmelons and one orange- fleshed netted melon, one of the melon was not sweet but
on the other hand two of them were sweet (Hubbard et al. 1989) (Nuñez-Palenius et al. 2008)
56 genotypes such as Chito, Indodorus, Flexuosus, Agrestis, Cantaloupensis, Momordica, Dudaim and some non-
specific varieties. Among all the varieties sugar content and pulp arrangement in matured muskmelons were
discovered. Among all the varieties of muskmelons, Sucrose content ranges up to 70 % and Sugar content ranges from
40-100mg/g fw. In the case of Inodorous cultivar, it was seen that both high and low sucrose maturing genotypes were
seen. Few cultivars show the total sugar content such as fructose and glucose around 30 mg/g fw approx. but in the case
of others, they usually contain only high sucrose content up to 50 mg/g fw. Six cultivars do not show any sucrose
content in them like those who have half and high sucrose content (Stepansky et al. 1999).
Varieties such as Dudaim and Chito, five cultivars were analyzed and among them 4 cultivars contain less than 10
mg/g fw sugars but P1 164320 Cultivars had unique sugars patterns, due to the increment of fructose and glucose level.
Few cultivars from the agrestis variety contains a smaller number of sugars, despite two varieties such as PI 436532
and PI 164493 have a huge amount of total sugars ranging between 41-58 mg/g fw. Varieties such as felxuosus and
Momordica do not contain a high amount of sugars such as hexose or sucrose. Sucrose is present in huge proportion as
the total sugars in good quality melons (Nuñez-Palenius et al. 2008)
Sucrose accumulation in melons has been examined broadly by using physiological and biochemical methods
(Villanueva et al. 2004; Volk et al. 2003; Carmi et al. 2003; Burger et al. 2003; Gao et al. 1999; Feusi et al. 1999;
Hubbard et al. 1990; Hubbard et al. 1989; McCollum et al. 1988). Major sugars present in melon such as raffinose,
stachyose, sucrose can be used for the production of sucrose and major source of carbon. Enzymes like acid invertase
and sucrose phosphate synthase are used to estimate the production of sucrose in melons (Hubbard et al. 1989;
Stepansky et al. 1999). Melon sink tissues are contrarily related to these enzymes (Hubbard et al. 1989). At that time
when sucrose amassing action of acid invertase reduces which leads to the low degradation of sucrose. But leads
towards an increase in SPS action in the case of sweet melons SPS action is higher but not in the case of nonsweet
varieties(Lester et al. 2001; Gao et al. 1999; Hubbard et al. 1990; Hubbard et al. 1999). Sugar activity in both low and
high sugar containing fruits have the least sugar content presented by equal development of acid invertase and SPS
Action during ripening of fruits. (Nuñez-Palenius et al. 2008; (Lester et al. 2001). In the end, the last component of
sucrose present in fruits is made of two factors such as the rate of sugar accumulation until maturation or harvesting.
(Stepansky et al. 1999)
Lipids
As the melons mature, the texture of fruit changes which changes the metabolism of the cell wall that results in the loss
of integrity of the membrane. (Lester et al.1993). in HoneyDew, Muskmelon‟s transformations in polar lipid fatty acid
structures were at the time of maturation. As the melons mature, the structure of fatty acids changes simultaneously.
The polar lipids change in tissues but it‟s less in the peels of fruits. It was reported that an increase of chilling resilience
happen at the time of ripening or with solar exposure with melons (Forney et al. 1990; (Nuñez-Palenius et al. 2008)
Many researchers reported that many enzymes are occupied in fatty acid peroxidation and phospholipid hydrolysis to
study the character of membrane lipid metabolism at the time of ripening, senescence and post-harvest deterioration of
fruits. As the irreversible increment of phospholipid catabolism occurs may cause cell dysfunction of membrane and
inevitable cell death (Lester et al. 1998). initiation of senescence occurs when elimination of groups of phospholipids
polar heads by phospholipase D, yielding non-bilayer forming phospholipid and phosphatidic acid. Phosphatidic acids
get de-phosphorylated into diacylglycerol by specific phosphatidic acid phosphatase. Diacylglycerols get splits from
Lipolycticaclyhydrolase, producing free unsaturated fats (Paliyath et al.1987; Brown et al. 1987). The action of these
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enzymes deranges the structure of the membrane and acids such as linolenic and linoleic acids acts as a substrate for
the lipoxygenase (Fobel et al. 1987). An enzyme such as lipoxygenase gets catalyzed and forms the superoxide radicals
as well as the receptive hydroperoxides (Vick et al. 1987; (Lynch et al. 1984). Unsaturated fat peroxides which are
produced from lipoxygenase might disturbs the membrane bilayer and can produce harmful volatile compounds and
unbound radicals that thrashes the additional layer segments (Thompson et al.1987). lipoxygenase which is present in
the hypodermis of muskmelons shows that the movement of lipoxygenase is interrelated with the loss of integrity of
plasma membrane during senescence of hypodermal tissue during softening of melon (Lester et al. 1993; (Lester et al.
1990). Accumulated evidence shows that during mesocarp tissues senescence, both non-netted and netted muskmelons
are corelated with the leakage of ion particles across the layers of cells layers and diminished membrane H+ - and Ca2+
- ATPase activity that results in lipid peroxidation and catabolism of phospholipids. Changes that occurs in muskmelon
tissues are connected with the expanded activities of lipoxygenase and Phospholipase D (Lester et al. 1990; Lacan et al.
1998; (Nuñez-Palenius et al. 2008)
In the course of melon ripening, changes in the surface of fruits results in a deficiency of membranes of integrity,
which is catalysed by compounds engaged with fatty acid and phospholipid hydrolysis. As these physiological or
biochemical occasions occurs, it results in loss of firmness of the fruit (Nuñez-Palenius et al. 2008). Sugar
accumulation occurs after 24 days of anthesis. Sugars such as glucose, sucrose, stachyose, raffinose in three green
fleshed muskmelons and one orange fleshed netted melon. In the results, one of the fruit was non-sweet and two of
them were sweet melons. (Nuñez-Palenius et al. 2008; (Hubbard et al. 1989)
Minerals
In different biochemical and physiological cycles of fruit, minerals are different with typical designs and roles. The
structure of minerals can cause the interaction of quality, maturing, physiological issues, storage conduct and other
postharvest parts of fruits. According to different factors, various minerals relies upon them such as movement,
genotype, remobilization and so on (Raji et al. 2018). Increment of β-carotene in vegetables and fruits with increment
levels of manganese, zinc, copper, potassium, boron demonstrates the role of macro and micro mineral during the
production of pigments (Lester et al. 2006).
Fruit mineral composition plays a major role in the determination of fruit susceptibility to mesocarp staining
particularly in nitrogen, boron and copper in the case of Pinkerton melons. If the level of potassium is low it
significantly results in a lesser amount of lycopene and more amount of β – carotene in fruit (Li et al. 2020; Taber et al.
2008). The surface of fruit gets affected by N, P, K and Ca. In the case of tomato‟s metabolism of pectin and softening
of tissue in pericarp at the time of maturation, divalent cations plays a crucial role. Generally Ca provides the central
portion in nutrition but B, P, Mg, K and N affects the fruit‟s quality when Ca interacts with them.
According to the USDA,2006, green fleshed melons and cantaloupe are the major roots of minerals from different
fruits. As the melons are fully matured, they usually contain high amount of minerals which may diverge according to
the cultivar and cultivation strategy (Ouzounidou et al. 2006). Maximum levels of Ca and K are found in melons but Fe
is highest when plants are covered with PE sheets and lessen when these plants are grown under the non-woven PP
covers in mulched soil. Fruits which were grown in mulched soil, Cu was most remarkably present in them
(Majkowska-Gadomska et al. 2009).
In non-netted and orange-fleshed melons mineral in various seasons and at cold storage conditions. Minerals such as
Mg, K, Ca and Fe in orange melons amasses according to the genotype, ion attainability and developing season. In the
spring season, Ca aggregates around the various minerals multiple times in orange tissue melons. In different varieties
such as perlite muskmelon, price melon and muskmelons during the ripening stage, the concentration of Ca decreases
(Lester et al. 2008). Decrement of the concentration of Ca is the significant step in the regulation of ripening and
correlated with textural softening during the division of the cells due to which pectin matrix of cell wall can be
stabilized Kermasha et al. (1987).
Quality attributes are generally regulated in fruits by mineral components and have a vast range of factors the
acceptability in fruits and vegetables. So, the effect of mineral composition on shopper acknowledgement and green
harvest attributes have been appraised.
Organic Acids
In sweet ripe melons such as Reticulatus, Inodorus and Cantaloupensis organic acids are generally found at lower
levels (Seymour et al. 1993; Yamaguchi et al. 1977). Non-sweet melons such as flexuous usually contains the
maximum amount of organic acid in them (Stepansky et al. 1999; Pitrat et al. 2000).
In a single dominant gene, a high number of organic substances are present. These types of melons are generally those
which do not contain a high level of sugar content in them and can be employed for non-dessert purposes. During latent
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conditions, melons generally contain a lesser number of organic acids. Moreover, researches also demonstrated that
varieties such as sweet melon require three passive mutations as first mutation which is a recessive mutation in non-
bitter fruits, a recessive mutation in case of low acid fruits and a recessive mutation in fruits with high content of
sucrose (Burger et al. 2002; Burger et al. 2003; Burger et al. 2003)). There are various ecological parameters like
saltiness that can accelerate the organic acid level in Cucumis melo and these lower organic acid levels are genetically
managed (del Amor et al. 1999; Nuñez-Palenius et al. 2008)
Major organic acids such as malic and citrus can be easily found in different varieties of melons (Burger et al. 2003;
Flores et al. 2001; Leach et al. 1989). Among 12 varieties of melons citric acid was found maximum as compared to all
melon varieties (Leach et al. 1989). In the case of transgenic and wild-type melons, malic and citric acids were found in
greater amounts (Flores et al. 2001). Four varieties of melon titratable acidity varied from 0.14% - 0.50% in Tendral
and Galia melons. (Nuñez-Palenius et al. 2008; Artes et al. 1993)
Volatile Components
As the volatile components are released, smell or aroma of melons are achieved and are mentioned as the quality
factors which is connected with ripening and controlled genetically (Yahyaoui et al. 2002; Beaulieu et al. 2001; Ueda et
al. 1997; Yamaguchi et al. 1977; Wang et al. 1996). Even after the harvesting of fruit, these volatile components can be
proceeded by aroma or fragrance at the time of storage of melon profiles of these fruits gets altered (Wyllie et al. 1995).
Generally, volatile ester compounds lower or increases following storage from five to seven days (Beaulieu et al.
2005). Acetic acid derivations esters generally degrade at the time of storage in various varieties and were reduced by
non-acetate ester increments (Beaulieu et al. 2005; Nuñez-Palenius et al. 2008)
During storage of melons, fragrance balance can be disturbed and also influences the flavour and impression of the
customer. Generally, total volatile levels do not diminish with five to seven days at the time of storage. The quality of
fruits decreases in the case of immature harvested melons. According to researches, identification of melon smell and
volatile profile is considered as the major subject (Aubert et al. 2004; Yahyaoui et al. 2002; Bauchot et al. 1998; Ueda
et al. 1997; Wang et al. 1996; Homatidou et al. 1992; Wyllie et al. 1990; Leach et al. 1989; Horvat et al. 1987; Buttery
et al. 1982; Yabumoto et al. 1978; Yabumoto et al. 1977; Kemp et al. 1972; Nuñez-Palenius et al. 2008)
In the case of muskmelon ripening such as reticulatus variety and honeydew such as Inodorus variety volatile ester
patterns were same for both and the amount of ethyl butyrate was high in muskmelon (Yabumoto et al. 1978;
Yabumoto et al. 1977; Kemp et al. 1972). Around 35-50 volatile components are found in the volatile profile of melons
(Buttery et al. 1982; Yabumoto et al. 1978; Yabumoto et al. 1977; Kemp et al. 1972). For the extraction strategies with
advancement such as detection methods, analytical methods, and solid-phase microextraction methods, such as sniffing
port methods which are used for volatile compounds for conducting melon fragrance in various varieties. They
estimated the longer shelf-life of varieties from mid shelf life and wide shelf life with profile of volatile compound
profiles (Aubert et al. 2005; Aubert et al. 2004; Aubert et al. 2006; Beaulieu et al. 2001). In the case of muskmelon
around 240 volatile components are found in them. (Nuñez-Palenius et al. 2008; Beaulieu et al. 2001).
Galia type melons are also known by the name Arava melons. During the ripening of fruit, various numbers of volatile
acetates can be found such as one compound contains sulfur moiety, non-aliphatic rings and four aromatic rings (Shalit
et al. 2000). The most generous volatile compound of this type is Benzyl acetate and volatile compounds such as
hexylacetate and 2-methylbutyl are founded in substantial amounts (Nuñez-Palenius et al. 2008).
In the case of HoneyDew melons, various aroma components can be found such as ethyl hexanoate, ethyl 2-
methylbutyrate, hexyl acetate, benzyl acetate, (Z, Z)-3, 6-nonadienol and (E)-6-nonenol, ethyl hexanoate (Buttery et al.
1982). Cultivars C8 and 5080 of Galia type melon have six aroma volatile components at the time of ripening which
includes 3-hexenylacetate, butyl acetate, methyl butyl acetate, ethyl acetate, hexylacetate, and iso butyl acetate (Fallik
et al. 2001; Nuñez-Palenius et al. 2008; Horvat et al. 1987 ).
The relationship between free amino acid content and the development of aroma compounds is well accepted during
fruit ripening (Wyllie et al. 1995; Wyllie et al. 1992; Yabumoto et al. 1977). In various amino acids like alanine, valine,
methionine and isoleucine might be the pioneer in the case of most esters which are found in melons and provides the
alkyl chain moiety, which is found in volatile ester compounds (Nuñez-Palenius et al. 2008; Wang et al. 1996).
The fragrance profile of each Cucumis melo fruit is genetically controlled (Yahyaoui et al. 2002; Ueda et al. 1997).
The final aroma volatile profile of a particular melon can be transformed due to the absence or presence of seed in the
fruit‟s cavity (Li et al. 2002).
The development stage of fruit might impact the fragrance properties of fruits (Beaulieu et al. 2001). In the ripening of
melons enzymes such as Acetyl-CoA : alcohol transferase are suggested as the vital chemical for aroma formation
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(Shalit et al. 2001). Arava variety which comes under aroma ripen melons contains a significant amount of AAT action
with various alcohol substrates. In the case of Rochet melons, they do not have any such activity (Shalit et al. 2000;
Shalit et al. 2001; Nuñez-Palenius et al. 2008).
Among different varieties of muskmelon, various types of melon aroma consists of volatile compounds and complex
combinations. Profile and production of these melons are associated with the process of ripening and administrated by
ethylene and are genetically controlled (Wang et al. 1996; Bauchot et al. 1998). Hence, the profile of volatile
compounds is cultivar dependent characteristics (Aubert et al. 2004; Nuñez-Palenius et al. 2008).
Phenolics
As the fruit physiologically matures, it states that it is the initiation of ripening and phenolic content in fruits also
decreases from higher to lower levels during early development. (Mann et al. 2015; Mallek-Ayadi et al. 2017).
Phenolics have in any event one aromatic ring with at least one hydroxyl group and might be named flavonoids and
non-flavonoids. Polyphenols give medical advantages by a few systems, including the end of free radicals, the
insurance and recovery of other dietary antioxidants agents for example vitamin E, and the chelation of supportive
oxidant metals(Parle, Milind 2016).
Table 6 : Total Phenolic Content in Muskmelon parts
Geographical Part of fruit Extraction Total Phenolic
s. no variety Reference
location solvent content
(Ganji et al.
1. - USA seeds methanol 2.92 mg GAE/mg
2019)
42.27 mg (Singh et al.
2. - India pulp acetone
GAE/100g 2016)
38.50 mg (Singh et al.
3. - India pulp methanol
GAE/100g 2016)
43.75 mg (Singh et al.
4. - India pulp ethanol
GAE/100g 2016)
67.45 mg (Singh et al.
5. - India peel acetone
GAE/100g 2016)
63.74 mg (Singh et al.
6. - India peel methanol
GAE/100g 2016)
64.67 mg (Singh et al.
7. - India peel ethanol
GAE/100g 2016)
(Vella et al.
8. cantaloupe Italy peel methanol 25.48 mg GAE/g
2019)
(Vella et al.
9. cantaloupe Italy seed methanol 1.50 mg GAE/g
2019)
(Ismail et al.
10. cantaloupe Malaysia seed methanol 2.85 mg GAE/g
2010)
(Ismail et al.
11. cantaloupe Malaysia pulp methanol 1.68 mg GAE/g
2010)
(Ismail et al.
12. cantaloupe Malaysia peel methanol 4.70 mg GAE/g
2010)
(Ruiz-
24.1 mg
13. cantaloupe Spain pulp methanol Torralba et
GAE/100g
al. 2018)
(Ruiz-
26.5 mg
14. galia Spain pulp methanol Torralba et
GAE/100g
al. 2018)
(Ezz El-Din
15. cantaloupe Egypt seed methanol 1.85 mg GAE/g Ibrahim
2016)
(Ezz El-Din
16. cantaloupe Egypt pulp methanol 4.23 mg GAE/g Ibrahim
2016)
(Ezz El-Din
17. cantaloupe Egypt peel methanol 8.47 mg GAE/g Ibrahim
2016)
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2.415 mg (Mehra et
18. cantaloupe India seed methanol
GAE/mg al. 2015)
The nature and constituents of phenolics shift drastically among plants, which are for the most part esterified or
glycosylated. They have gainful properties, for example, cell reinforcement, invulnerable modulatory activities, and
hostility to disease and antibacterial action (Parle, Milind 2016).
Various muskmelon varieties shows the presence of phenolic compounds in the commodity (singh et al. 2016; vella et
al. 2019). There are different phases of aging in melons (Tlili et al. 2011). At the time of the growth and development
phase phenolic content present in cantaloupe declines dynamically (Abu-Goukh et al. 2011). Phenolic compounds are
present in a higher amount in muskmelon peel as compared to seeds and pulp (Singh et al. 2016). Phenolic content was
found maximum in the skin of fruit rather than in the seed of the cantaloupe (vella et al. 2019). Phenolic compounds are
higher in concentration in rockmelon due to the presence of phenols such as triterpenoids, tannins, phenols and
flavonoids (Norrizah et al. 2012). The total phenolic content of various melons kept under the storage conditions
which leads to an increase in the concentration of phenols i.e., in non-netted orange dew muskmelons. (Hodges et al.
2006)
From table 6, it can be concluded that the total phenolic content varies in the fruit due to different geographical
locations, parts of the commodity as well as the use of different extraction solvents.
Various experiments have been done in the case of melons regarding the concentration of phenols at the time of growth
and maturation of melon, much detailed research for this commodity is yet insufficient (Hodges et al. 2006).
Ascorbic Acid
The amount of phytochemicals, vitamins, dietary fibers and minerals are the attributes of nutritional quality.
Muskmelons are antioxidants wealthy like β-carotene, folic acid, and ascorbic acid (Lester et al. 1997). Melon is
emphatically suggested in human nutrition as the main vitamin present in this fruit is ascorbic acid. The content of
ascorbic acid in the melon‟s pulp at different development levels and the maturing phase from 12 through 35 days after
anthesis has shown a huge increment pattern in ascorbic acid. In melons, no losses were more prominent at that point.
Reduction in the content of ascorbic acid starts in melons during maturation because of changes in different compounds
and oxidation of ascorbic acid (Beaulieu et al. 2007). A higher quantity of ascorbic acid is shown by the imported
melons than California grown melons (Laur et al. 2011). In the mesocarp locales of orange-fleshed melon, the
concentration of ascorbic acid is shifted in both dry and new weight premise, whereas on a new weight basis, the level
of ascorbic acid in the internal mesocarp tissue is lower than the sub strip tissues.
Total Antioxidant Activity
Antioxidant action implies that few chemical components are responsible for action against ROS like singlet oxygen,
hydroxyl radicals, peroxyl radicals, superoxide and can guard cells against the harmful impacts of ROS. Responsive
oxygen species have been related with numerous medical conditions such as coronary illness, and carcinogenesis as age
propels. Hence, to create and use successful antioxidants which can shield the human body from free radicals is a
fundamental way to provide the human body with health benefits (Zhang et al. 2012). For the wholesome nature of
food varieties, the antioxidants and their activity testing have been a significant boundary and its analysis provides the
genuine assessment of the dietary benefits (Ilahy et al. 2011).
The TAA of fruit is concentrated by different analysts following various techniques, for example, Ferric reducing
action power, Trolox equivalent antioxidant activity, DPPH scavenging activity. One of the most seasoned and most
generally utilized assays to decide the food extract‟s free radical scavenging action is the DPPH strategy (Brand-
Williams et al. 1995). To decide the ferric reducing action of different foods grown from the ground and other organic
samples FRAP test was regularly used which is exceptionally useful for many different products (Benzie et al. 1996).
Appropriation as the standard electron transfer technique was done by the TEAC assay to assess the antioxidant activity
of fruit cells (Rababah et al. 2011).
Table 7 : Total antioxidant activity of muskmelon parts
Part of
s. Geographical Extraction Total Antioxidant
variety fruit Reference
no location solvent activity
1. - USA peels methanol 0.26 mg AAE/ml (Ganji et al. 2019)
2. - India peels methanol 0.73% (Chitturi et al. 2013)
3. cantaloupe Italy seeds water 0.31 mg AAE/g (Vella et al. 2019)
4. cantaloupe Italy peels water 12.27 mg AAE/g (Vella et al. 2019)
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