ArticleFood chemistry: X2020
Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (
Article in Food chemistry: X, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed.
- Greenhouse Vertical Cultivation to Improve Production Earliness and Fruit Yield and Quality of Melon.Plants (Basel, Switzerland) · 2026Article
- Untargeted metabolomics reveals the metabolic basis of sugar-acid balance and quality differentiation in melon.Frontiers in plant science · 2026Article
- Harvest maturity is associated with carbon reallocation and fresh-to-flue-cured metabolic changes inFrontiers in plant science · 2026Article
- Understanding Chilling Injury and Sugar Metabolism-Related Genes and Metabolites in 'Red Haven' Peaches.Plants (Basel, Switzerland) · 2025Article
- Assessing the impacts of aminoethoxyvinylglycine and 1-methylcyclopropene on fruit drop, cracking, quality, and related transcript accumulation in 'Ambrosia' and 'Fuji' apples during on-the-tree ripening.Frontiers in plant science · 2025Article
- Aminoethoxyvinylglicine and 1-Methylcyclopropene: Effects on Preharvest Drop, Fruit Maturity, Quality, and Associated Gene Expression of 'Honeycrisp' Apples in the US Mid-Atlantic.Plants (Basel, Switzerland) · 2024Article
- The Expression of Key Ethylene and Anthocyanin Biosynthetic Genes of 'Honeycrisp' Apples Subjected to the Combined Use of Reflective Groundcovers and Aminoethoxyvinylglycine in the Mid-Atlantic US.Plants (Basel, Switzerland) · 2024Article
- Improvement of crop production in controlled environment agriculture through breeding.Frontiers in plant science · 2024Review
- Review
- Reflective groundcovers promote anthocyanin content and advance fruit maturity of 'Evercrisp' apples grown in the Mid-Atlantic US.Frontiers in plant science · 2024Article
- Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.Foods (Basel, Switzerland) · 2023Article
- Systematic Study of the Sensory Quality, Metabolomics, and Microbial Community of Fresh-Cut Watermelon Provides New Clues for Its Quality Control and Preservation.Foods (Basel, Switzerland) · 2022Article
- Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment.Food chemistry: X · 2022Article
- Starch Degradation and Sucrose Accumulation of Lily Bulbs after Cold Storage.International journal of molecular sciences · 2022Article
- γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.Food chemistry: X · 2022Article
- High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5 °C plus one day at room temperature. Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.
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