Comparison of Flavor Quality among Different Cultivars of Melon during Fruits Development

doi:10.3969/j.issn.1000-7091.2012.02.025

Abstract

Abstract: Four cultivars of melon XNX，ZT，FW． and TB were chosen to survey and evaluate the local flavor?norm:sugar，acid，Vc，and aromatic volatiles during the development in this experiment． The results showed that the?contents of total sugar were the highest of all in TB，Second is XNX and ZT，the last is FW． But the content of acid?significantly higher than other cultivars in FW． The content of Vc was higher in ripening XNX than in other cultivars． Four cultivars soluble solids is gradually hoist in ripening，six and nine carbon aldehydes were the major volatile components in FW at 25/35 d，other three cultivars were alcohols，especially the nine carbon alcohols． The content of alcohols became lower，but total aromatic compounds increased too much during the development of four melons，especially the acetate esters． The acids and benzene compounds increased significantly． The content of total aromatic compounds of XNX was dramatically higher than ZT＞TB＞FW(P＜0．01)． The differences of flavor between species were led to by the acid composition of different varieties of sugar，the composition and content of aromatic substances and the specific differences in aromatic substances．

Key words: Melon, Fruit development, Flavor quality, Aromatic compounds

CLC Number:

S652.03

XU Xiao-fei, QI Hong-yan, JIANG Yan-yan, LIU Wen-wei, TIAN Xiao-bin, LIU Zhi-tong. Comparison of Flavor Quality among Different Cultivars of Melon during Fruits Development[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2012, 27(2): 127-132. doi: 10.3969/j.issn.1000-7091.2012.02.025.

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