Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (C. Melo, L.)

The biochemical changes that occur during the growth and ripening of fruit vegetable tissues, especially for color firmness, are most important factors affecting quality fresh products. Cantaloupe (Cucumis melo, L.) is one main economically fruits in world its parameters, e.g., sweetness, nutritional factors, texture, influence consumer preferences. Hence, these two features, appearance texture changes, were investigated three different genotypes netted melon, all characterized by an extended shelf life but with phases. In particular, melon cultivars, cell wall-modifying enzymatic activities indicators softening as well total polyphenols, ortho-diphenols, flavonoids, tannins, antioxidant activity studied. One variety excellent shelf-life displayed best healthy qualities, early stages ripening, lowest degree browning. lytic enzyme reduced initial after they increased gradually until overripe stage, same trend varieties under investigation. declined increasing time ripeness genotypes. outcomes confirm both classes examined, enzymes, may vary significantly depending on genotype, suggesting involvement determining postharvest behavior fruits.