Texture Analysis in Melon Landraces through Instrumental and Sensory Methods

The present article deals with the relation between fruit texture and human perception in a large group of non-climacteric melon genotypes, by measuring several mechanical properties and discussing their relationship with some sensory parameters. Juiciness resulted the main factor in melon consumer acceptance, but firmness, cohesiveness, fibrousness, springiness, and resilience also defined quality groups. Consumers (53.9%) preferred a fruit of medium firmness, outstanding juiciness, and medium-high fibrousness; 24.5% of consumers have chosen a less firm fruit than the majority, while 21.6% of consumers wanted a less fibrous melon. The combination of textural traits could be larger applied in future breeding programs.

本研究针对大批非呼吸跃变型甜瓜（non-climacteric melon）基因型的果实质地与人类感官感知间的关联展开探究，通过测定多项力学特性（mechanical properties），并分析其与若干感官参数（sensory parameters）的相关性。研究表明，多汁性（juiciness）是影响甜瓜消费者接受度的核心因素，而硬度（firmness）、黏聚性（cohesiveness）、纤维性（fibrousness）、弹性（springiness）及回复性（resilience）同样可用于划分甜瓜品质组别。其中，53.9%的消费者偏好中等硬度、多汁性突出且纤维含量中等偏高的甜瓜果实；24.5%的消费者选择了硬度低于多数群体偏好的果实，另有21.6%的消费者则希望果实纤维含量更低。未来的甜瓜育种项目中，果实质地性状的组合模式可得到更为广泛的应用。