Abstract
Abstract Six cultivars of cantaloupe-type muskmelon ( Cucumis melo L.), grown in central Pennsylvania, were harvested at the yellow full-slip, green full-slip, or half-slip stages of maturity and evaluated for quality after storage at 0° or 4.5°C. Fully ripe (yellow full-slip) melons had excellent appearance and flavor at harvest, but they deteriorated rapidly in storage, as shown by loss of flavor and ascorbic acid, development of stem-end cracks and decay, and water-soaking of the flesh. Of the 3 maturity stages, green full-slip melons had the highest soluble solids and ascorbic acid content and excellent flavor at harvest, and maintained flavor and appearance best in storage. Halfslip melons maintained a good appearance during storage, but were slightly inferior in flavor to full-slip melons. No evidence of chilling injury was found for melons harvested at any of the maturity stages and stored up to 2 weeks at 0° plus 1 day at 13°; in fact, melons stored at 0° were superior to those stored at 4.5° because less decay was evident.
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Claims 9
Claim · model-written summary
Yellow full-slip melons had excellent appearance and flavor at harvest.
- Taxon
- Muskmelon
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Cucumis melot0 - Organ / stage
- yellow full-slipe0
- Outcome
- excellent appearance and flavor at harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Fully ripe (yellow full-slip) melons had excellent appearance and flavor at harvest, but they deteriorated rapidly in storage, as shown by loss of flavor and ascorbic acid, development of stem-end cracks and decay, and water-soaking of the flesh.”
t0“Muskmelon”
Claim · model-written summary
Yellow full-slip melons deteriorated rapidly in storage, losing flavor and ascorbic acid and developing cracks, decay and flesh water-soaking.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- yellow full-slipe0
- Outcome
- deteriorated rapidly in storagee0
- Direction
- losse0
- Qualifier
- loss of flavor and ascorbic acid, development of stem-end cracks and decay, and water-soaking of the fleshe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fully ripe (yellow full-slip) melons had excellent appearance and flavor at harvest, but they deteriorated rapidly in storage, as shown by loss of flavor and ascorbic acid, development of stem-end cracks and decay, and water-soaking of the flesh.”
t0“Muskmelon”
Claim · model-written summary
Green full-slip melons had the highest soluble solids and ascorbic acid content at harvest.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- green full-slipe0
- Outcome
- soluble solids and ascorbic acid contente0
- Direction
- higheste0
- Comparator
- 3 maturity stagese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the 3 maturity stages, green full-slip melons had the highest soluble solids and ascorbic acid content and excellent flavor at harvest, and maintained flavor and appearance best in storage.”
t0“Muskmelon”
Claim · model-written summary
Green full-slip melons had excellent flavor at harvest.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- green full-slipe0
- Outcome
- excellent flavor at harveste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the 3 maturity stages, green full-slip melons had the highest soluble solids and ascorbic acid content and excellent flavor at harvest, and maintained flavor and appearance best in storage.”
t0“Muskmelon”
Claim · model-written summary
Green full-slip melons maintained flavor and appearance best in storage.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- green full-slipe0
- Outcome
- flavor and appearancee0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Of the 3 maturity stages, green full-slip melons had the highest soluble solids and ascorbic acid content and excellent flavor at harvest, and maintained flavor and appearance best in storage.”
t0“Muskmelon”
Claim · model-written summary
Halfslip melons maintained good appearance during storage.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- Halfslipe0
- Outcome
- good appearance during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Halfslip melons maintained a good appearance during storage, but were slightly inferior in flavor to full-slip melons.”
t0“Muskmelon”
Claim · model-written summary
Halfslip melons had slightly inferior flavor to full-slip melons.
- Taxon
- MuskmelonCucumis melot0
- Organ / stage
- Halfslipe0
- Outcome
- flavore0
- Direction
- slightly inferiore0
- Comparator
- full-slip melonse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Halfslip melons maintained a good appearance during storage, but were slightly inferior in flavor to full-slip melons.”
t0“Muskmelon”
Claim · model-written summary
No chilling injury was found after storage at 0° for up to two weeks plus one day at 13° across maturity stages.
- Taxon
- MuskmelonCucumis melot0
- Outcome
- chilling injurye0
- Direction
- No evidencee0
- Qualifier
- stored up to 2 weeks at 0° plus 1 day at 13°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No evidence of chilling injury was found for melons harvested at any of the maturity stages and stored up to 2 weeks at 0° plus 1 day at 13°; in fact, melons stored at 0° were superior to those stored at 4.5° because less decay was evident.”
t0“Muskmelon”
Claim · model-written summary
Melons stored at 0° had less decay than melons stored at 4.5°.
- Taxon
- MuskmelonCucumis melot0
- Treatment
- stored at 0°e0
- Outcome
- decaye0
- Direction
- lesse0
- Comparator
- stored at 4.5°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No evidence of chilling injury was found for melons harvested at any of the maturity stages and stored up to 2 weeks at 0° plus 1 day at 13°; in fact, melons stored at 0° were superior to those stored at 4.5° because less decay was evident.”
t0“Muskmelon”
The same questions in other papers
storage · disease · Cucumis melo (muskmelon)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.