Asokapandian Sangamithra* and Parvatharajan Ragavi Pages 854 - 859 ( 6 )
Cucumis melo is a climacteric melon known for its peculiar musky aroma and sweet taste. It gained its popularity as thirst-quenching and refreshing fruit. Muskmelon is one of the commercially important fruit cultivated throughout the world in temperate, tropical and subtropical regions. The fruit shape may be round to oval, tan or straw coloured with netted peel. The flesh color may be white or orange. Muskmelon with yellow-orange coloured pulp with a network of intertwining green veins at the outside are highly preferred. Maturity stages of muskmelon are classified into 5 types and usually harvested at a maturity stage called ‘full-slip’ condition. The formation of the abscission layer between the vine and fruit determines the maturity of fruit in the field. Maturity of the harvested fruit has greater impact on sugar content, volatile content and the texture. The fruit is abundant in nutritional and medicinal properties. It offers a good source of vitamin A, vitamin C, vitamin B6 and potassium. Muskmelon, being climacteric fruit, cannot be stored for a longer time due to its continuous respiration. Hence, the value addition of muskmelon play a vital role in preserving the fruit in different forms. This review describes the origin, types, maturity indices, nutritional benefits and different value-added products of Cucumis melo.
Beverage, Cucumis melo, fruit maturity, jam, muskmelon powder, value addition.
Department of Food Technology, Kongu Engineering College, Perundurai-638060, Erode, Tamil Nadu, Department of Food Technology, Sri Jayaram Institute of Engineering and Technology, Gummidipoondy, Chennai- 601201, Tamil Nadu