Vol. 9, Special Issue 10, Part E (2025)

An experiment was carried out to study quality assessment of different muskmelon genotypes (Cucumis melo L.) by chemical and organoleptic analysis. The findings indicate that the genotypes RHRMM-3 (13.32 ⁰Brix), RHRMM-52 (13.13 ⁰Brix) and RHRMM-90 (12.77 ⁰Brix) recorded maximum total soluble solids. The genotype RHRMM-3 (11.73%), RHRMM-52 (11.44%) and RHRMM-90 (10.65%) measured higher total sugars. The genotype RHRMM-3 (0.06%), RHRMM-52 (0.08%) and RHRMM-64 (0.09%) recorded low titratable acidity. The genotype RHRMM-3 (9.59%), RHRMM-15 (9.28%) and RHRMM-52 (9.27%) registered high reducing sugar. The genotype RHRMM-92 (2.40%), RHRMM-76 (2.13%) and RHRMM-38 (2.07%) registered high non-reducing sugar during all four environments.

The highest rating for the general appearance of the fruit was recorded in the genotypes RHRMM-8 (8.75), RHRMM-3 (8.73) and RHRMM-15 (8.72). The genotype, RHRMM-3 (8.96), RHRMM-15 (8.95) and RHRMM-64 (8.94) recorded highest rating to flavour. The highest sweetness rating was observed in the RHRMM-3 (8.97), RHRMM-64 (8.87) and RHRMM-76 (8.84). The highest aroma rating was recorded in the genotype RHRMM-3 (8.94), RHRMM-64 (8.91) and RHRMM-8 (8.84). Highest rating to overall acceptability was observed in RHRMM-3 (8.91), RHRMM-64 (8.87) and RHRMM-8 (8.80) based on rating developed through organoleptic test.