Analysis of Differences in Comprehensive Quality and Aroma Components Among Melon Varieties
SHI Enjuan
LI Gen
ZHANG Xiaoxi
KONG Tianyu
LIN Zitao
MA Yinfei
ZHAO Yan
CHU Le
Abstract：To investigate the quality characteristics of different melon varieties,seven melon cultivars('Jingtian No.5''Weilong No.7''Hami melon''Yuigu''Balixiang''Boyang',and'Lvbaoshi')were selected for comprehensive analysis.A comprehensive melon quality evaluation system was established by measuring their physicochemical indicators,nutritional components,color,and aroma characteristics.Results indicated that'Jingtian No.5'exhibited significantly higher levels of soluble solids(10.83％±0.06％),pectin(4.64±0.08 g/kg),sucrose(4.53±0.42 g/100 g),total phenols(224.62±7.57 mg/kg),and protein(2.46±0.11 g/100 g)compared to other varieties.'Hami melon'exhibited the highest fructose and glucose content.'Lvbaoshi'exhibited the highest total flavonoid content.A principal component analysis-based evaluation model ranked varieties by composite score as follows:'Jingtian No.5''Hami melon''Weilong No.7''Yugu''Lvbaoshi''Balixiang''Boyang'.Regarding aroma,esters dominated the fragrance profiles across varieties.'Jingtian No.5''Weilong No.7'and'Hami melon'exhibited richer aromatic compounds,with a total of 98 volatile compounds detected.This study clarified differences in physicochemical properties,nutritional indicators,and aroma compounds among melon varieties,providing data support and a theoretical basis for processing melon raw materials and by-products.
Keywords：Melonsphysicochemical indicatorsnutritional indicatorsaroma components
Publication Date：2026-02-28
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 17-23,35 )