The relationship of soluble solids content (SSC) to sensory quality of several cultivars of muskmelon (Cucumis melo L.) grown in Maryland or California was studied during 3 growing seasons (1970-1972). SSC above 8% was not always associated with high sweetness, flavor, or acceptability. SSC and external color were not highly correlated. Until the relation between SSC and sensory quality has been more thoroughly studied for today’s cultivars, sensory tests should be an integral part of all research involving quality of cantaloupes.
A new portable colorimeter appears promising as a tool for evaluating color of horticultural products. G(green) reflectance values (546 nm) for external fruit color of tomato (Lycopersicon esculentum Mill.) correlated highly with visual scores and Hunter a/b ratios. For ground color of peach [Prunus persica (L.) Batsch], G values decreased as fruits matured and softened.
Sensory and compositional attributes including low boiling point flavor volatiles of peaches [Prunus persica (L.) Batsch cvs. ‘Redskin’ and ‘Rio Oso Gem’] stored in a controlled atmosphere were analyzed. Intensities of fruitiness of ‘Redskin’ and acidity of both cultivars decreased during the 9- and 15-week storage periods. Intensities of bitterness, mustiness, and fermented attribute were low but were sufficient to affect desirability. Volatile and nonvolatile components accounted for some of the variation in sensory attributes. The amount of variation explained by components increased when volatile peak areas were converted to logarithms for the stepwise multiple regression analysis.