Comparative Study of Chemical and Biochemical Properties of Different Melon Cultivars: Standard, Hybrid, and Grafted Melons

KOLAYLI S., Kara M., Tezcan F., Erim F. B., Şahin H., ULUSOY E., ...More

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.58, no.17, pp.9764-9769, 2010 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 17
  • Publication Date: 2010
  • Doi Number: 10.1021/jf102408y
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.9764-9769
  • Keywords: Cucumis melo, muskmelon, hybrid seed, grafted seedling, organic acid, sugars, phenolics, antioxidant, PHYTONUTRIENT CONCENTRATIONS, ASCORBIC-ACID, ORGANIC-ACID, ANTIOXIDANT, SUGAR, QUALITY, STORAGE
  • Karadeniz Technical University Affiliated: Yes


Chemical and biochemical properties of standard, hybrid, and grafted melons cultivated under the same agricultural conditions in adjacent fields in the Cumra region of Turkey were investigated and compared based on pH, Brix, antioxidant activity, total phenolics, ascorbic acid, individual phenolics, sugar, and organic acid values. Seventeen different phenolic constituents were quantified by reverse phase high-performance liquid chromatography (RP-HPLC). The highest phenolic acid variability and content were detected in the standard melon. Sugar and organic acid compositions of melon cultivars were tested by capillary electrophoresis, and significant differences in types and contents of individual sugars and organic acids were determined among the cultivars. Standard Cinikiz Cumra melons had the highest ascorbic acid, total phenolics, and total sugar contents. The fructose/glucose ratio increased three times in grafted melon as compared with standard melon. While sugar alcohol mannitol existed in the standard and hybrid cultivars, this constituent disappeared in the grafted types. Citric acid found in the standard cultivar was not detected in the hybrid and grafted types. Consequently, it was concluded that the nutritional value of melons changed by the application of hybridization, grafting, or standard (open pollinated) production methods. The standard melon was found to have the highest score in terms of taste, because of its highest sweetness and sourness. It was also found preferable because of its high antioxidant activity, total phenolic and ascorbic acid contents.