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Compositional changes during ripening of two cultivars of muskmelon fruits



Compositional changes during ripening of two cultivars of muskmelon fruits



Food Chemistry 87(2): 179-185



Chemical composition changes during ripening of the fruit of the muskmelon (Cucumis melo L.) were evaluated. Two cultivars, Piel de Sapo and Rochet, were studied in five different stages of maturity. Weight, soluble solids, pH, total carbohydrates, proteins and ash increased up to the full-ripe stage of both melon types, while a decrease in moisture occurred in the same period.

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Accession: 004084826

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DOI: 10.1016/j.foodchem.2003.11.009


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