Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)

The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (<i>Cucumis melo</i>, L.) is one of the main economically important frui...

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Autores principales:	Filomena Monica Vella, Roberto Calandrelli, Bruna Laratta
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Cucumis melo</i> melon antioxidant activity polyphenols ripening softening enzymes Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/2cc083dff88c49b198bfe78cbf32a3be
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spelling	oai:doaj.org-article:2cc083dff88c49b198bfe78cbf32a3be2021-11-25T17:46:58ZInfluence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)10.3390/horticulturae71104212311-7524https://doaj.org/article/2cc083dff88c49b198bfe78cbf32a3be2021-10-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/421https://doaj.org/toc/2311-7524The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (<i>Cucumis melo</i>, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, <i>ortho</i>-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.Filomena Monica VellaRoberto CalandrelliBruna LarattaMDPI AGarticle<i>Cucumis melo</i>melonantioxidant activitypolyphenolsripeningsoftening enzymesPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 421, p 421 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Cucumis melo</i> melon antioxidant activity polyphenols ripening softening enzymes Plant culture SB1-1110
spellingShingle	<i>Cucumis melo</i> melon antioxidant activity polyphenols ripening softening enzymes Plant culture SB1-1110 Filomena Monica Vella Roberto Calandrelli Bruna Laratta Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
description	The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (<i>Cucumis melo</i>, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, <i>ortho</i>-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.
format	article
author	Filomena Monica Vella Roberto Calandrelli Bruna Laratta
author_facet	Filomena Monica Vella Roberto Calandrelli Bruna Laratta
author_sort	Filomena Monica Vella
title	Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
title_short	Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
title_full	Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
title_fullStr	Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
title_full_unstemmed	Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)
title_sort	influence of ripening on polyphenolic content, degradative, and browning enzymes in cantaloupe varieties (<i>c. melo</i>, l.)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2cc083dff88c49b198bfe78cbf32a3be
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Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (<i>C. Melo</i>, L.)

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