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

Revista:
Journal of Food Quality

ISSN: 0146-9428

Ano de publicación: 1997

Volume: 20

Número: 6

Páxinas: 547-557

Tipo: Artigo

SCOPUS: 2-s2.0-0041195169 GOOGLE SCHOLAR

Outras publicacións en: Journal of Food Quality

Repositorio institucional: lock_openAcceso aberto Editor

Resumo

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.