Determination of the Effects of Different Varieties on the Quality of Dried Melon Fruits
DOI:
https://doi.org/10.24925/turjaf.v13i8.2077-2085.7651Keywords:
Cucumis melo L., Drying, Physical properties, Biochemical composition, Sensory testAbstract
The method of drying fruits and vegetables is widely used because it is efficient and inexpensive. Melon (Cucumis melo L.) is one of the most important fruits worldwide and there are different melon forms with different uses. In this study, it was aimed to determine the effects of drying on the quality of different melon varieties (Kokcha, Obinovvot, Oqurug’, Shekerpalak) grown in Turkmenistan. The fruits of each variety were harvested at full maturity, peeled and cut into slices, hung on ropes and dried traditionally in the sun. The colour of the dried melon fruits varied significantly among the cultivars. L*, a*, b* and C* values were highest in Shekerpalak dried melon fruits and lowest in Kokcha and Oqurug’ dried melons. The highest total phenol content was determined in Oqurug’ variety (497.0 mg GAE/100 g), the highest antioxidant activity was determined as 13.76 and 11.43 μmol TE/g in Oqurug’ and Kokcha varieties, respectively. The fructose content of dried melon fruits was highest in Obinovot, content in Shekerpalak and Obinovot, and sucrose content in Oqurug’ varieties. The appearance and overall acceptance scores of Shekerpalak dried melon fruits were found to be higher. The effect of the varieties on the water content, firmness, TSS content, taste-aroma and texture scores, and total sugar content of dried melon fruits was limited. As a result, it was determined that melon varieties affected the color, total phenol content, antioxidant activity, sugar composition, appearance and overall acceptance of dried melon fruits.
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