Analyses of sensory attributes from 19 netted muskmelon (Cucumis melo L.) cultivars and breeding lines showed that flavor, (r= .92) had the highest significant correlation with overall fruit acceptance, while appearance (r = .72), color (r = .71) and internal color (r = .68) were secondary, and texture (r = .41) was not significantly correlated with overall fruit acceptance. Chemical attributes of soluble solids, fresh weight, dry weight, beta-carotene, firmness, fructose, glucose, sucrose, and total sugars shoved that total sugars per g fresh weight had the highest significant correlation (r = .68) with overall fruit acceptance. Total sugars per g fresh weight was significantly correlated with flavor (r = .65). Although, sugars were correlated with flavor, sugars when compared to flavor were less important in determination of overall muskmelon fruit preference.
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