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.
|Title of host publication||Processing and impact on active components in food|
|Number of pages||7|
|Publication status||Published - 2015|
- Ascorbic acid
- Cucumis melo