TY - JOUR
T1 - The interplay among sensory attributes, food safety, bioactives, and genetics in melons
AU - Singh, J.
AU - Metrani, R.
AU - Crosby, K. M.
AU - Jifon, J. L.
AU - Ravishankar, S.
AU - Patil, B. S.
N1 - Publisher Copyright:
© 2024 International Society for Horticultural Science. All rights reserved.
PY - 2024/11
Y1 - 2024/11
N2 - Melons (Cucumis melo L.) are widely cultivated fruit within the Cucurbitaceae family and exhibit considerable phenotypic and genetic diversity. These fruits are prized for their refreshing aroma and sensory attributes, including melon type, overall sweetness, musty earthiness, honey-like flavor, greenness, and fermented notes. They are also rich in beneficial compounds such as carotenoids, amino acids, and vitamins, which contribute to their potential human health benefits, particularly through their anti-inflammatory and antioxidant activities. The production and accumulation of bioactive compounds in melon fruits are influenced by multiple factors, including genetic makeup, growing conditions, the presence of pathogens, crop management practices, and pre-and postharvest conditions. Persistent breeding efforts have led to the development of improved melon cultivars, hybrids, and cultivars with enhanced shelf life, yield, flavor, and resistance to abiotic and biotic stresses. In this study, we employed optimized sample preparation methods in conjugation with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) to analyze bioactive compounds in different commercial melon cultivars and newly developed hybrids cultivated across various locations in the United States. Our GC-MS findings revealed that the newly developed hybrids and commercial cultivars are rich sources of volatile compounds, particularly esters, aldehydes, alcohols, ketones, sulfur-containing compounds, and hydrocarbons. Additionally, HPLC analysis indicated elevated levels of non-volatile compounds, including β-carotene, γ-aminobutyric acid, and glutamine, in all the analyzed melon fruits. Multivariate analyses uncovered significant differences among similar cultivars/hybrids harvested from different locations, indicating the influence of growing conditions on the composition of melon fruits.
AB - Melons (Cucumis melo L.) are widely cultivated fruit within the Cucurbitaceae family and exhibit considerable phenotypic and genetic diversity. These fruits are prized for their refreshing aroma and sensory attributes, including melon type, overall sweetness, musty earthiness, honey-like flavor, greenness, and fermented notes. They are also rich in beneficial compounds such as carotenoids, amino acids, and vitamins, which contribute to their potential human health benefits, particularly through their anti-inflammatory and antioxidant activities. The production and accumulation of bioactive compounds in melon fruits are influenced by multiple factors, including genetic makeup, growing conditions, the presence of pathogens, crop management practices, and pre-and postharvest conditions. Persistent breeding efforts have led to the development of improved melon cultivars, hybrids, and cultivars with enhanced shelf life, yield, flavor, and resistance to abiotic and biotic stresses. In this study, we employed optimized sample preparation methods in conjugation with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) to analyze bioactive compounds in different commercial melon cultivars and newly developed hybrids cultivated across various locations in the United States. Our GC-MS findings revealed that the newly developed hybrids and commercial cultivars are rich sources of volatile compounds, particularly esters, aldehydes, alcohols, ketones, sulfur-containing compounds, and hydrocarbons. Additionally, HPLC analysis indicated elevated levels of non-volatile compounds, including β-carotene, γ-aminobutyric acid, and glutamine, in all the analyzed melon fruits. Multivariate analyses uncovered significant differences among similar cultivars/hybrids harvested from different locations, indicating the influence of growing conditions on the composition of melon fruits.
KW - Cucumis melo
KW - Cucurbitaceae
KW - GC-MS
KW - HPLC
KW - volatile
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U2 - 10.17660/ActaHortic.2024.1411.23
DO - 10.17660/ActaHortic.2024.1411.23
M3 - Article
AN - SCOPUS:85213311564
SN - 0567-7572
VL - 1
SP - 221
EP - 229
JO - Acta Horticulturae
JF - Acta Horticulturae
IS - 1411
ER -