• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.840-846
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• 2003

Physiochemical and sensory properties of muskmelon pickles were investigated under salting condition using deep seawater salt, sun-dried salt and purified salt. The changes of weight, shrinkage rate salinity and pH of muskmelon during salting time were almost nothing shown. Turbidity of pickle juice was the highest in salt solution using sun-dried salt and was almost nothing shown in deep seawater salt and purified salt. Solid content of pickle juice was higher in pickle juice using sun-dried salt than deep seawater salt and purified salt. The calcium content of muskmelon salted by deep seawater salt and sun-dried salt were increased to 4.3 times and 3.7 times, respectively. Hardness became a little higher on muskmelon using deed seawater salt ann sun dried salt than purified salt. In organoleptic result, color, flavor, taste, texture and overall palatability of muskmelon salted by deep seawater salt became higher in other salt solution (sun-friend salt and purified salt).

• Journal of Bio-Environment Control
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• v.5 no.2
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• pp.167-173
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• 1996

Laser distance meter and x-y robot employed in the extraction of three dimensional image recognition of muskmelon net and recognized the characteristics of that. All data measured transmitted to the PC/AT in the computer room and programmed with Visual Basic(Microsoft). Alteration of the concentration and application time of nutrient solution modified the net height and width of hydroponically grown muskmelon. Net height and width which are the characteristics of muskmelon depended on the concentration of nutrient solution used. Decreasing with the concentration of nutrient solution lowered the occupying ratio of net and also observed the tendency of widening of muskmelon net.

• Food Science and Preservation
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• v.10 no.4
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• pp.522-526
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• 2003

The quality properties of vinegar produced by Takju mash added muskmelon for the practical use of inferior muskmelon was analyzed. While the value of L was shown high at the muskmelon 30% added(A) and the value of a was shown high at the wheat koji added (B) the value of b was decreased at all sections. As the organic acids, oxalic, tartaric, malic, lactic, acetic citric and succinic acid were detected and there was no difference for the acetic acid content. There was difference by raw materials for free amino acid and tyrosine (35.70 mg%) was high at (C) wheat koji 15% added. As a result, the quality of Takju mash vinegar added muskmelon was generally superior and there was no difference by raw materials.

• Food Science and Preservation
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• v.12 no.3
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• pp.216-222
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• 2005

This study was carried out to establish the preparation condition of muskmelon jam. A central composite design was applied to investigate effects of muskmelon paste content(40, 45, 50, 55, 60 g), fructose ratio of sugar(20, 35, 50, 65, $80\%$) and pectin addition(l, 2, 3, 4, 5 g). The maximum sugar content was 61.48 $^{\circ}$Brix in 41.04 g of muskmelon paste content, $48.10\%$ of fructose ratio of sugar and 2.12 g of pectin content. The maximum value of softness was 2.71 g in 45.06 g of muskmelon paste content, $79.46\%$ of fructose ratio of sugar and 2.71 g of pectin addition. The minimum value of jelly strength was $0.04\;g{\cdot}cm$ in 47.80 g of muskmelon paste content, $63.0\%$ of fructose ratio of sugar and 1.99 g of pectin addition. The maximum value of organoleptic overall palatability was 5.89 in 55.65 g of muskmelon paste content, $73.19\%$ of fructose ratio of sugar and 2.42 g of pectin addition. The optimum conditions predicted for each corresponding physicochemical and organoleptic properties of muskmelon jam were 55.2 g(muskmelon paste content), $76.3\%$(fructose ratio of sugar) and 2.5 g(pectin addition).

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.58-63
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• 2004

Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.30-36
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• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

• Journal of Bio-Environment Control
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• v.6 no.1
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• pp.27-33
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• 1997

This experiment was carried out to investigate the effects of limited nutrient supply during 21 days before and after pollination stage on the growth, fruit quality and nutrient uptake of muskmelon in rockwool culture. Muskmelon, cv. Earl's Favorite seeds sowed on rockwool cube and transplanted on rockwool slab($90\times15\times7.5cm$) when 2 to 3 true leaf appeared on Sep. 6, 1991. Three kinds of nutrient composition recommended by Shizuoka university, combinated with the composition of Otsuka house A and composition Shizuoka III. One half of calcium nitrate(Ca(NO$_3$)$_2$.4$H_2O$) for limiting nitrogen supply during 21 days was treated and then fertigated the nutrient composition recommended by Shizuoka university up to harvest time. Trickling nozzles(Netafim Co. Israel) were used for fertigation of nutrient solution and noncirculating system was employed. Temperature was maintained $18^{\circ}C$ in night but 23 to $25^{\circ}C$ for 10 days after pollination for softening the fruit. The drainage ratio of nutrient solution was adjusted 20 to 30 percent. Fertigated and drained amount, and the pH and EC of nutrient solution were recorded. The concentrations of mineral elements including N, P, K, Ca, and Mg were analyzed and compared among treatments. In both autumn and winter cultivation, the limitation of nutrient supply by adjustment of nutrient composition(NO$_3$-N : 8meㆍ$\ell^{-1}$) caused the nutrient deficiency in muskmelon plant due to the limited nutrient supply. After pollination nutrient limitation by the lowering the nitrate retarded the over thickening of upper leaves of muskmelon but plant height and fresh weight of fruit were higher in the plot of nonlimited nutrient supply. The phenomena were attributed to the differences of the amount of nutrient uptake due to the limited time of nutrient solution, duration of nutrient supply and concentration of nutrient solution. These results suggested that increasing nutrient supply in the pollination stage was favorable for better appearance of fruit and improving fruit quality. Further trials would be required for the incre-ment of sugar degree of muskmelon grown in rockwool.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.200-205
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• 1996

This experiment was conducted to characterize and quantify the free sugars (glucose, fructose, sucrose, maltose) contained in many different portions of watermelon (Citrus vulgaris L.) and muskmelon (Cucumis melo var. reticulatus Naud.) fruits by High Performance Liquid Chromatography (HPLC). Free sugars were mainly fructose, glucose, sucrose, and their contents were variable among portions. Total free sugar contents were higher in the stylar end and side than in the stem end of both watermelon and muskmelon. Total free sugar contents increased from the periphery toward the central core in watermelon and except central core content seeds in muskmelon Ratio of nonreducing to reducing sugars [(fructose + glucose)/sucrose] was gradually decreased from the periphery toward the middle area in watermelon, though the central core showed higher value than the middle area. For the edible portion of muskmelon, the ratio was decreased toward middle area, and no significant difference was observed between the central core and the middle area. However, reducing sugars and nonreducing sugar were all increased from the periphery toward the central core in watermelon. In contrast with watermelon, reducing sugars were decreased in muskmelon.

• The Plant Pathology Journal
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• v.38 no.5
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• pp.522-532
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• 2022

Gummy stem blight (GSB), a common and serious disease in cucurbits worldwide, is caused by three genetically distinct species: Stagonosporopsis cucurbitacearum (syn. Didymella bryoniae), S. citrulli, and S. caricae. In Korea, however, the three species of Stagonosporopsis have been barely characterized. In this study, 21 Stagonosporopsis isolates were recovered from watermelon (Citrullus lanatus) and muskmelon (Cucumis melo) leaves and stem showing blight symptoms collected from 43 fields in Korea. Sequence analysis performed with an internal transcribed spacer region was not competent to differentiate the Stagonosporopsis isolates. On the contrary, analysis of β-tubulin (TUB) genes and three microsatellite markers, Db01, Db05, and Db06, successfully differentiated Stagonosporopsis isolates. Further sequence analysis identified two Stagonosporopsis species, S. citrulli and S. caricae, and one previously unknown species of Stagonosporopsis. Representative isolates from three species caused dark water-soaked lesions on the detached watermelon and muskmelon leaves with no significant differences in the aggressiveness. Our results indicate that the S. citrulli, S. caricae, and unknown Stagonosporopsis sp. are all causal agents of GSB for both watermelon and muskmelon. This is the first report of a new species and the population structure of Stagonosporopsis species causing GSB in Korea.