Comparative Analysis of Antioxidant Properties and Fruit Quality Attributes of Organically and Conventionally Grown Melons (Cucumis melo L.)

K. Salandanan¹ , M. Bunning², F. Stonaker¹, O. Külen³, P. Kendall² and C. Stushnoff¹

Abstract
Antioxidant properties and quality attributes were evaluated for 10 melon (Cucumis melo L.) cultivars grown under conventional and certified organic conditions in a 2-year field study.

Differences among cultivars, produced either by conventional or organic methods, contributed the largest sources of variation in antioxidant properties. A 2.1- to 2.2-fold difference was seen between groups of cultivars with the highest and lowest levels of ascorbic acid when produced by organic and conventional methods, respectively.

Choice of cultivar using conventional and organic production, respectively, enabled a 1.7- and 1.6-fold gain in total phenolics, a 2.6- and 4.2-fold gain in radical scavenging capacity determined by 2, 2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid), and a 1.8- and 2.4-fold gain determined by the 2,2-diphenyl-1-picrylhydrazyl assay. Based on an antioxidant index, cultivars with the highest antioxidant properties were Savor, Sweetie #6, Early Queen, Edonis, and Rayan.

Organic melons had significantly higher ascorbic acid over both years, whereas total phenolics content was higher only in the first year. Percent dry matter and soluble solids content also varied widely among cultivars but were unaffected by production system.

Choice of cultivar provides a viable option for growers interested in producing melons with high antioxidant properties. Cultivars with high antioxidant levels may provide a competitive marketing and supply niche for producers, but the full extent of diversity for antioxidant attributes requires further evaluation of cultivars and germplasm.


Source
HortScience (2009) 44: 1825-1832


Author Locations & Affiliations
(1) Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523-1173
(2) Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523-1173
(3) Genetic Engineering & Biotechnology Institute P.K.:21 41470, Gebze/Kocael, Tubitak, MAM, Turkey


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Posted January 2010