Evaluation of the alimentary and the nutraceutical quality of melon inodorus genotypes

摘要

Fourteen genotypes of melon (Cucumis melo var. inodorus) were studied for volatile compounds (esters, saturated and unsaturated alcohols and aldehydes with 9 carbon atoms), soluble sugars (sucrose, glucose and fructose), dry matter, organic acids, ascorbic acid and sulforaphane. Quali-quantitative analysis of volatile compounds and sensorial evaluations (flavour) showed that most of the genotypes had a typical aroma of winter melon and total soluble sugars ranging from 9 to 15 g/100 g w.w. Napoletano verde and Napoletano giallo had the highest ascorbic acid content, while Napoletano giallo and Cartucciaru had the highest sulforaphane content.