SciELO - Scientific Electronic Library Online

vol.43 número1The effect of foliar applications of a bio-stimulant derived from algae extract on the physiological behavior of lulo seedlings (Solanum quitoense cv. Septentrionale)Responses of young Punica granatum plants under four different water regimes índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google


Ciencia e investigación agraria

versión On-line ISSN 0718-1620


KRARUP, Christian; JACOB, Cristián  y  CONTRERAS, Samuel. Pre- and postharvest attributes of muskmelon cultivars for fresh-cut cubes. Cienc. Inv. Agr. [online]. 2016, vol.43, n.1, pp.43-51. ISSN 0718-1620.

The choice of the appropriate cultivar is a critical factor for obtaining a successful crop and for satisfying the needs of the industry and consumers. Nine commonly used or recently available varieties of cantaloupe melons (Cucumis melo L. Group Cantalupensis) were evaluated in two locations with the objective of selecting cultivars ad hoc for processing as fresh-cut cubes. Overall, the yield (30 to 45 t ha-1) and quality, including mainly the fruit size and soluble solids concentration (SSC), varied between locations, but the relative performance of cultivars was similar. The cultivars showed significant differences in attributes that are relevant for the industry and the consumer: color (from yellow to deep orange), SSC (from 8.7 to 14.7%), firmness (11.2 to 32.8 N), and chilling injury after refrigerated storage for 18 days at 0 °C (from none to slight) and after 3 additional days at 20 °C (from none to severe). Cultivars such as Diva, Fiji, and Glamour presented attributes that make them especially valuable for the fresh-cut processing industry.

Palabras clave : Cantaloupe; color; chilling injury; Cucumis melo; firmness; soluble solids; storage.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons