Phenologycal studies of melon hybrids (Chando, Concorde, Explorer, and Durango) were made through the parameter days to enmergency, type of flowers, days to initiate flowering after sowing, flowering period until first fruit appeared, first cycle fruit formation until new cycle, and days from sowing until the first and final harvest. Chando and Concorde hybrids germinated 4 days after sowing, and Explorer and Durango hybrids germinated 1 day later. All hybrids presented andromonoic flowers. The first flower bottom was present at 25 days after sowing, especially in the hybrid Concorde, while for Explorer and Durango hybrids, it was 26 days. The period of time from flower initiation until the first fruit appeared for Concorde and Chando was 5 days, while for Explorer and Durango hybrids, it was 7 days. Fruit formation occurred in the first cycle and had a duration of 9 days from Concorde. For Chando, Explorer, and Durango, the formation of first fruit group (first cycle) was 12 days. The period of time from sowing until first harvest was 61 days for Concorde and 69 days for the final harvest and from 63 to 72 days, respectively, for the Chando hybrids. For Explorer and Durango, it was 67 to 78 days, respectively.
Yolenda Perez, Douglas Delgado, and Juan E. Manzano
Juan Manzano, Yolanda Pérez, and Douglas Delgado
Melon fruit (Cucumis melo L.) from Chando, Concorde, Explorer, and Durango hybrids, collected from a Sante Ines farmer from Rio Tocuyo, were stored at 5, 10, and 18°C and room temperature for 7, 14, and 21 days with the objective of getting the response of melon hybrids in relation to quality characteristics. The soluble solids content and dry matter were not significant in the studied hybrids, titratable acidity was higher at 5°C, Chando had the highest values. Explorer had the highest pH values and soluble solids: titratable acid ratio at room temperature. Reducing and total sugars had the lowest values at 18°C and room temperature, Chando had the highest values. Concorde had the highest values for fresh weight loss at room temperature during 21 days of storage.
Juan E. Manzano, Judith Zambrano, and Douglas Delgado
Aproximately one Kg of Onions bulbs were put in a plastic net and stored at 5°C, 12°C and room temperature (25-3B)°C, with three replications. Analysis of samples were made weekly to detect weight loss during storage for thirteen weeks. Determination of soluble solid content, pH, titratable acidity, reducing sugars were made at weeks two and twelve. Onions stored at room temperature were completely rot, in the week fourteen.
Weight loss was lower at 5°C storage In the cultivar Texas Granex 502. In this cultivar soluble solid and pH increase during storage to low temperature while titratable acidity and reducing sugar decreased. The cultivar Texas Granex 502 was the best.