Quality evaluation of watermelon varieties (Citrullus vulgaris S.)

  1. Pardo, J.E. 1
  2. Gómez, R. 1
  3. Tardáguila, J. 1
  4. Amo, M. 1
  5. Varón, R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Zeitschrift:
Journal of Food Quality

ISSN: 0146-9428

Datum der Publikation: 1997

Ausgabe: 20

Nummer: 6

Seiten: 547-557

Art: Artikel

SCOPUS: 2-s2.0-0041195169 GOOGLE SCHOLAR

Andere Publikationen in: Journal of Food Quality

Institutionelles Repository: lock_openOpen Access Editor

Zusammenfassung

The physical-chemical quality (pulp firmness, soluble solid content, sucrose, D-glucose and D-fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and color) of thirteen varieties of watermelon were studied. Quantitative differences were established between the varieties as was the relation between the instrumental and sensorial determinations. The triploid (3n) varieties, Apirena, AR-3404 and AR-3406, and the diploid (2n), Sugar Baby, showed the highest soluble solids and total sugar values, although the first group was preferred by consumers as regards the three attributes studied. Instrumental analysis of color made it possible to separate clearly the varieties.