Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation
Journal of Food and Nutrition Sciences
Volume 4, Issue 1, January 2016, Pages: 18-28
Received: Jan. 23, 2016; Accepted: Feb. 8, 2016; Published: Mar. 1, 2016
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Benoît Bargui Koubala, Department of Life and Earth Sciences, Higher Teachers’ Training College, University of Maroua, Maroua, Cameroon; Department of Chemistry, Faculty of Science, University of Maroua, Maroua, Cameroon
Gabriel Bassang’na, Department of Life and Earth Sciences, Higher Teachers’ Training College, University of Maroua, Maroua, Cameroon
Beda Marcel Yapo, Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lorougnon Guédé, Daloa, Ivory Coast
Raihanatou Raihanatou, Department of Life and Earth Sciences, Higher Teachers’ Training College, University of Maroua, Maroua, Cameroon
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Muskmelon (Cucumis melo) is a vegetable much appreciated by the Cameroonian population. The aim of this study was to investigate the effect of development stage on morphological and physicochemical characteristics of the fruit. These parameters were studied from the third to the seventh week after fruit set. The average weight, fruit size and proportions of the different fractions (peel, mesocarp and endocarp) were evaluated. Some physicochemical and antioxidant properties were also determined. Results showed that morphological parameters increased significantly (p<0.05) during the development of the fruit of Cucumis melo. From the third to the seventh week after fruit set, the average weight varied from 105 to 404 g. During the maturation of fruit, the weight of mesocarp was higher than that of endocarp. The studied physicochemical parameters, varied from a fruit fraction to another and also depended on the development stage. Results showed that the weight ratio of mesocarp (44-42%) decreased meanwhile that of endocarp (41-44%) increased down the growth. During the maturation of fruit, the proteins content of peels decreased from 1.7 to 0.4 mg / g, while that of mesocarp and endocarp increased from 0.14 to 0.48 mg / g and from 1.38 to 4.26, respectively. At stage 1 of development, the peels were two times richer in vitamin C (14.9 µg / g) than the other fruit fractions (4.17-8.38). However, from stage 2 to stage 5 (full maturation), the mesocarp and endocarp appeared by far richer. The minerals requirements can be satisfy by the mesocarp or endocarp of Cucumis melo fruit harvested at five week after fruit set (stage 3). However, antioxidant capacity, carbohydrates, proteins and vitamin C are high in the fruit at stage 4 or 5.
Cucumis melo Fruit, Growing Stage, Morphological Parameters, Physicochemical Properties
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Benoît Bargui Koubala, Gabriel Bassang’na, Beda Marcel Yapo, Raihanatou Raihanatou, Morphological and Biochemical Changes During Muskmelon (Cucumis melo var. Tibish) Fruit Maturation, Journal of Food and Nutrition Sciences. Vol. 4, No. 1, 2016, pp. 18-28. doi: 10.11648/j.jfns.20160401.14
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