Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and proportions of the different fractions (peel, mesocarp and endocarp) were evaluated. Some physicochemical and antioxidant properties were also determined. Results showed that morphological parameters increased significantly (p<0.05) during the development of the fruit of Cucumis melo. From the third to the seventh week after fruit set, the average weight varied from 105 to 404 g. During the maturation of fruit, the weight of mesocarp was higher than that of endocarp. The studied physicochemical parameters, varied from a fruit fraction to another and also depended on the development stage. Results showed that the weight ratio of mesocarp (44-42%) decreased meanwhile that of endocarp (41-44%) increased down the growth. During the maturation of fruit, the proteins content of peels decreased from 1.7 to 0.4 mg / g, while that of mesocarp and endocarp increased from 0.14 to 0.48 mg / g and from 1.38 to 4.26, respectively. At stage 1 of development, the peels were two times richer in vitamin C (14.9 µg / g) than the other fruit fractions (4.17-8.38). However, from stage 2 to stage 5 (full maturation), the mesocarp and endocarp appeared by far richer. The minerals requirements can be satisfy by the mesocarp or endocarp of Cucumis melo fruit harvested at five week after fruit set (stage 3). However, antioxidant capacity, carbohydrates, proteins and vitamin C are high in the fruit at stage 4 or 5.
| Published in | Journal of Food and Nutrition Sciences (Volume 4, Issue 1) |
| DOI | 10.11648/j.jfns.20160401.14 |
| Page(s) | 18-28 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Cucumis melo Fruit, Growing Stage, Morphological Parameters, Physicochemical Properties
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APA Style
Benoît Bargui Koubala, Gabriel Bassang’na, Beda Marcel Yapo, Raihanatou Raihanatou. (2016). Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation. Journal of Food and Nutrition Sciences, 4(1), 18-28. https://doi.org/10.11648/j.jfns.20160401.14
ACS Style
Benoît Bargui Koubala; Gabriel Bassang’na; Beda Marcel Yapo; Raihanatou Raihanatou. Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation. J. Food Nutr. Sci. 2016, 4(1), 18-28. doi: 10.11648/j.jfns.20160401.14
AMA Style
Benoît Bargui Koubala, Gabriel Bassang’na, Beda Marcel Yapo, Raihanatou Raihanatou. Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation. J Food Nutr Sci. 2016;4(1):18-28. doi: 10.11648/j.jfns.20160401.14
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Download@article{10.11648/j.jfns.20160401.14,
author = {Benoît Bargui Koubala and Gabriel Bassang’na and Beda Marcel Yapo and Raihanatou Raihanatou},
title = {Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation},
journal = {Journal of Food and Nutrition Sciences},
volume = {4},
number = {1},
pages = {18-28},
doi = {10.11648/j.jfns.20160401.14},
url = {https://doi.org/10.11648/j.jfns.20160401.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160401.14},
abstract = {Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and proportions of the different fractions (peel, mesocarp and endocarp) were evaluated. Some physicochemical and antioxidant properties were also determined. Results showed that morphological parameters increased significantly (pCucumis melo. From the third to the seventh week after fruit set, the average weight varied from 105 to 404 g. During the maturation of fruit, the weight of mesocarp was higher than that of endocarp. The studied physicochemical parameters, varied from a fruit fraction to another and also depended on the development stage. Results showed that the weight ratio of mesocarp (44-42%) decreased meanwhile that of endocarp (41-44%) increased down the growth. During the maturation of fruit, the proteins content of peels decreased from 1.7 to 0.4 mg / g, while that of mesocarp and endocarp increased from 0.14 to 0.48 mg / g and from 1.38 to 4.26, respectively. At stage 1 of development, the peels were two times richer in vitamin C (14.9 µg / g) than the other fruit fractions (4.17-8.38). However, from stage 2 to stage 5 (full maturation), the mesocarp and endocarp appeared by far richer. The minerals requirements can be satisfy by the mesocarp or endocarp of Cucumis melo fruit harvested at five week after fruit set (stage 3). However, antioxidant capacity, carbohydrates, proteins and vitamin C are high in the fruit at stage 4 or 5.},
year = {2016}
}
TY - JOUR T1 - Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation AU - Benoît Bargui Koubala AU - Gabriel Bassang’na AU - Beda Marcel Yapo AU - Raihanatou Raihanatou Y1 - 2016/03/01 PY - 2016 N1 - https://doi.org/10.11648/j.jfns.20160401.14 DO - 10.11648/j.jfns.20160401.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 18 EP - 28 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20160401.14 AB - Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and proportions of the different fractions (peel, mesocarp and endocarp) were evaluated. Some physicochemical and antioxidant properties were also determined. Results showed that morphological parameters increased significantly (pCucumis melo. From the third to the seventh week after fruit set, the average weight varied from 105 to 404 g. During the maturation of fruit, the weight of mesocarp was higher than that of endocarp. The studied physicochemical parameters, varied from a fruit fraction to another and also depended on the development stage. Results showed that the weight ratio of mesocarp (44-42%) decreased meanwhile that of endocarp (41-44%) increased down the growth. During the maturation of fruit, the proteins content of peels decreased from 1.7 to 0.4 mg / g, while that of mesocarp and endocarp increased from 0.14 to 0.48 mg / g and from 1.38 to 4.26, respectively. At stage 1 of development, the peels were two times richer in vitamin C (14.9 µg / g) than the other fruit fractions (4.17-8.38). However, from stage 2 to stage 5 (full maturation), the mesocarp and endocarp appeared by far richer. The minerals requirements can be satisfy by the mesocarp or endocarp of Cucumis melo fruit harvested at five week after fruit set (stage 3). However, antioxidant capacity, carbohydrates, proteins and vitamin C are high in the fruit at stage 4 or 5. VL - 4 IS - 1 ER -
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