METHOD FOR IMPROVING FLAVOR OF MELON

摘要

PROBLEM TO BE SOLVED: To improve the flavor and taste of a melon by increasing the content of ethyl 2-methylbutyrate, hexyl acetate and cis-3-hexenyl acetate due to the increased extract component of the fruit as a result of transpiration caused by the fruit moisture flowing to leaves, and to improve the flavor and taste of the melon which is harvested, unlike a conventional method, by a simple method without trouble.;SOLUTION: A method for improving the flavor of a melon in a melon plant sucking up moisture to fruit and leaves from soil through a root and a stem, includes intercepting the flow of moisture on a normal harvest date of the fruit, and harvesting the fruit after leaving it in this state for a suitable period.;COPYRIGHT: (C)2014,JPO&INPIT