Texture Analysis in Melon Landraces through Instrumental and Sensory Methods

Figures & data

TABLE 1 Variability (average, standard deviation [SD], and range) of each textural parameter in studied plant material. Effects of variety (V), repetition (R), and environment (E) were expressed as percentages of total sums of squares type III. Analysis of variance (ANOVA) was executed and a Duncan test was conducted to provide significant differences (P < 0.05)

		Average ± SD	Range	V effect (%)	R effect (%)	E effect (%)
TPA	Firmness (g)	2,732.60 ± 878.93	864.99–5,122.06	21.77*	4.08*	0.58*
	Adhesiveness (cm^2)	−71.29 ± 18.98	−124.67– –39.88	19.25*	0.66*	1.12*
	Springiness (%)	53.37 ± 18.87	24.08–108.19	22.61*	1.33*	0.03*
	Cohesiveness (%)	7.99 ± 1.33	5.64–11.86	24.19*	4.37*	4.00*
	Chewiness (g)	115.88 ± 52.00	16.94–238.66	18.07*	1.83*	1.06*
	Resilience (%)	92.63 ± 58.85	4.99–236.59	21.47*	0.89*	0.22*
	WHC (%)	32.16 ± 3.44	14.80–37.91	10.65*	14.82*	8.01*
WB	Firmness (g)	5,433.45 ± 1,607.12	2,454.12–9,993.85	48.58*	0.28*	2.06*
Sensory score	Firmness	5.35 ± 1.05	3.29–7.76	38.75*	0.25	0.30*
(0 to 10)	Juiciness	5.44 ± 0.77	3.21–7.08	37.21*	0.20	3.24*
	Fibrousness	4.61 ± 0.49	3.45–5.78	20.70*	0.03	9.56*

*significant at level P < 0.05.

FIGURE 1 Studied melon varieties clustered by textural parameters. Euclidean distances were calculated and Ward’s method was used, resulting in three melon typologies. Main parameters for each centroid cluster.

TABLE 2 Pearson’s correlations

Variables	TPA Firmness (g)	Adhesiveness (cm^2)	Springiness (%)	Cohesiveness (%)	Chewiness (g)	Resilience (%)	WHC (%)	WB Firmness (g)	Sensorial firmness	Sensorial juiciness	Sensorial fibrousness	Consumer acceptance
TPA firmness (g)	1
Adhesiveness (cm^2)	0.266	1
Springiness (%)	0.040	0.103	1
Cohesiveness (%)	0.416	0.357	-0.446	1
Chewiness (g)	0.782	0.360	0.554	0.264	1
Resilience (%)	−0.073	−0.096	0.834	−0.480	0.356	1
WHC (%)	0.394	0.198	−0.102	0.323	0.308	−0.030	1
WB firmness (%)	0.717	0.202	0.020	0.306	0.550	0.011	0.434	1
Sensorial firmness	0.641	0.196	−0.008	0.289	0.468	−0.086	0.348	0.684	1
Sensorial juiciness	−0.588	−0.103	−0.001	−0.192	−0.416	0.189	−0.052	−0.401	−0.707	1
Sensorial Fibrousness	0.206	0.001	−0.037	0.173	0.132	−0.103	0.017	0.265	0.467	−0.361	1
Consumer Acceptance	−0.358	−0.102	0.353	−0.362	−0.095	0.484	−0.015	−0.099	−0.205	0.590	−0.285	1

Significants (p < 0.05) are in bold.

FIGURE 2 Preference map and principal component analysis.

FIGURE 3 Three consumer typologies. The preferred melon type of each group. Sensory profile of texture. Mechanical instrumental results.