Biologically active compounds in melon: modulation by preharvest, post-harvest, and processing factors

Ana L. Amaro*, Ana Oliveira, Domingos P.F. Almeida

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

17 Citations (Scopus)

Abstract

Melon (Cucumis melo L.) is a widely consumed fruit whose major biologically active compounds are the vitamins C, pro-vitamin A, and folic acid, the phenolic phytochemicals and the toxic cucurbitacins. Levels of biologically active compounds in melon vary widely and are affected by genotype and environmental conditions during production and post-harvest handling, with strong interactions between cultivar and environmental effects. Ascorbic acid levels are generally reduced by processing methods. β-Carotene concentration also varies widely with genotype and is affected by processing conditions. Phenolics are generally preserved during storage and processing of raw materials but can be enhanced by roasting. Cucurbitacin levels, although negligible in commercial cultivars, may become important in pharmacological or ethnobotanical applications.
Original languageEnglish
Title of host publicationProcessing and impact on active components in food
PublisherElsevier Inc.
Pages165-171
Number of pages7
ISBN (Electronic)9780124047099
ISBN (Print)9780124046993
DOIs
Publication statusPublished - 2015

Keywords

  • Ascorbic acid
  • Carotenoid
  • Cucumis melo
  • Cucurbitacin
  • Fresh-cut
  • Phenolic
  • Phytochemical

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