Sensory Properties of Ogiri in Nigerian Onugbu Soup Made from Two Varieties of Melon Seeds Cucumis melo and Cucumeropsis manii

2012 ◽  
Vol 11 (6) ◽  
pp. 596-599 ◽  
Author(s):  
A.E. Asagbra ◽  
J.W.C. Okafor ◽  
O.O. Onawola ◽  
M. Etoamaihe ◽  
S.O.A. Olatope
Keyword(s):  
Cucumis Melo ◽  
Sensory Properties ◽  
Melon Seeds

scholarly journals Identification and Analysis of Powdery Mildew Resistance in Melon (Cucumis melo L.) Cultivar Meloni

BIOEDUSCIENCE ◽  
2020 ◽  
Vol 4 (1) ◽  
pp. 1-10
Author(s):  
Muhammad Alif Ishak ◽  
Budi Setiadi Daryono
Keyword(s):  
Powdery Mildew ◽  
Cucumis Melo ◽  
Powdery Mildew Resistance ◽  
Morphological Characters ◽  
Lateral Part ◽  
Tolerance Level ◽  
Melon Seeds ◽  
Cucumis Melo L ◽  
Powdery Mildew Infection ◽  
Level Resistance

Background: A powdery mildew-resistant cultivar of melon is needed to increase melon yield crops. Meloni is a superior melon cultivar bred through a crossing between ♀ SL-3 and ♂ PI 371795, resulted by the Laboratory of Genetics and Breeding, Faculty of Biology, UGM. This study aimed to determine the level resistance of Meloni to powdery mildew infection and to identify the powdery mildew species that infected Meloni based on morphological characters. Methods: Meloni seeds were germinated and planted in the greenhouse of PIAT UGM. Powdery mildew spores were inoculated into the leaves after ±2 weeks of age. Leaf infected were scored using the gridline every 3 days for 6 weeks. Scoring results were converted to the diseases index score. Furthermore, powdery mildew species was identified using morphological characters. Results: Meloni had a tolerance level of resistance to the powdery mildew infection. Based on the morphological characters with fibrosin bodies, conidia ovoid-shape and the position of the germ tube in the lateral part of the conidia, powdery mildew that infected Meloni was expected as P. xanthii. Conclusions: Meloni can be expected as an alternative to superior melon seeds resistant to pest and disease infections especially powdery mildew.  

scholarly journals Size, imbibition, and viability of seeds of two creole melon (Cucumis melo L.) from the state of Guerrero, Mexico

2021 ◽  
Vol 13 (12) ◽  
Author(s):  
José L. Escobar-Álvarez ◽  
Omar Ramírez-Reynoso ◽  
Paulino Sánchez-Santillán ◽  
Rocío Cuellar-Olalde ◽  
Teolincacíhuatl Romero-Rosales ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Positive Association ◽  
Costa Chica ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Student’S T ◽  
Melon Seeds ◽  
Cucumis Melo L

Objective: To determine the physical and physiological characteristics of Creole melon seeds from the Costa Chica ofGuerrero.Design/Methodology/Approach: It was established under a completely randomized design, and Student’s t-tests (a=0.05) and correlation with Pearson’s test were performed. Viability and imbibition were carried out using the methodologies described by the International Seed Testing Association (ISTA).Results: Creole seeds of the two varieties presented a significant statistical difference (95% confidence level) in the physical quality variables. The imbibition ended at 18 and 32 h in V2 and V1, respectively, after being submerged in water. The humidity percentage was higher in V1 (7.19); while, V2 presented a higher percentage of germination and viability (96 and 90%, respectively). There is a positive association between the humidity and the physical dimensions of the seed and the germination and viability (r2=0.954) that is highly significant (P=0.003).Study Limitations/Implications: Morphological and taxonomic classification studies of the Creole genotypes of the Costa Chica region of Guerrero are required.Findings/Conclusions: There was a positive correlation between the physical and physiological quality of the Creole melon seeds.

scholarly journals Effect of Shelling Methods on the Shelling Efficiency, Product Quality, Functional and Sensory Properties of Melon (Egusi) Seeds sold in Aba, Abia State, Nigeria

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
O. M. Akusu ◽  
B. S. Chibor
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Type I ◽  
Overall Acceptability ◽  
Machine Type ◽  
Significant Difference ◽  
Melon Seeds ◽  
Seed Flours

Local Aba made melon shelling machine type I (sample B) and improved Aba made melon shelling machine type 2 (sample C) were used to shell melon seeds and compared with hand shelling method (sample A). The shelling efficiency, quality of shelled melon seeds, functional properties of the seed flours and sensory properties of egusi soups prepared from the melon seeds were determined. The results revealed that sample A gave the highest shelling efficiency of 92.25%, followed by sample C (90.42%) and the least was sample B (80.85%). For the quality of shelled melon seeds, sample A gave the highest score of 95.88%, following by sample C (94.46%) while sample B gave the least score of 79.84%. There was no significant difference (P> 0.05) in the proximate composition of the melon seeds obtained from the three shelling methods (samples A, B and C). There were no significant difference (P>0.05) in all the selected functional properties between samples A and C while sample B had significantly lower values in all the functional properties that were studied. The mean scores for overall acceptability of egusi soup prepared from the shelled melon seeds were; samples A (7.95), sample B (6.02) and sample C (7.72). Functional and sensory properties of the melon seeds shelled by the improved Aba made melon shelling machine type 2 compared favourably with the hand shelled melon seeds. Hence, it can be recommended for commercial operations to meet the demands of industrial and commercial markets.

scholarly journals Karakter morfologi, heritabilitas dan indeks seleksi terboboti beberapa generasi F1 Melon (Cucumis melo L.)

Jurnal Agro ◽  
10.15575/6244 ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 42-51
Author(s):  
Achmad Amzeri ◽  
Kaswan Badami ◽  
Syaiful Khoiri ◽  
Ahmad Syaiful Umam ◽  
Nasirul Wahid ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Experimental Field ◽  
Materials Used ◽  
Melon Seeds ◽  
Cucumis Melo L

Perakitan varietas melon hibrida dengan karakter-karaker unggul merupakan suatu upaya untuk memenuhi kebutuhan benih melon dalam negeri dan mengurangi ketergantungan impor benih melon dari luar negeri. Tujuan penelitian ini adalah untuk mengevaluasi penampilan fenotipik 24 genotip tanaman melon hibrida (F1).  Penelitian ini dilakukan di Kebun Percobaan Agroteknologi Fakultas Pertanian Universitas Trunojoyo Madura pada bulan Februari sampai Mei 2019. Bahan yang digunakan adalah 24 genotip melon hibrida (F1) hasil persilangan di antara galur-galur melon. Penelitian ini menggunakan Rancangan Acak Kelompok dengan satu perlakuan yaitu genotip dan diulang sebanyak 3 kali. Analisis data menggunakan analisis varians (Anova) yang dilanjutkan dengan uji Duncan pada taraf 5%. Nilai heritabilitas dalam arti luas dihitung menggunakan taksiran nilai kuadrat tengah pada analisis varians. Seleksi indeks digunakan untuk mendapatkan kandidat varietas tanaman melon hibrida. Hasil penelitian menunjukkan bahwa 24 tanaman melon hibrida (F1) yang diuji memiliki perbedaan penampilan pada karakter umur berbunga, panjang buah, diameter buah, tebal daging buah, kadar gula, jumlah biji per buah, bobot buah per tanaman dan produksi per hektar. Nilai heritabilitas dalam arti luas tanaman melon hibrida (F1) pada karakter yang dievaluasi berkisar antara 0,15 – 0,71. Hasil  nilai seleksi indeks terboboti menunjukkan bahwa terdapat dua calon varietas tanaman melon hibrida yang memiliki seleksi indeks tertinggi yaitu G4 dan G5.  ABSTRACTAssembling hybrid melon varieties with superior characters is an effort to meet the needs of domestic melon seeds and reduce dependence on imported melon seeds. The purpose of this study was to evaluate the phenotypic appearance of 24 genotypes of hybrid melon plants (F1).  This research was conducted at the Agrotechnology Experimental Field at Faculty of Agriculture, Universitas Trunojoyo Madura from February to May 2019. The materials used

scholarly journals Utilization of Chlorella sp. as biostimulant in the germination of melon seeds (Cucumis melo L.)

2020 ◽  
Vol 8 (2) ◽  
pp. 750
Author(s):  
José Franciraldo de Lima ◽  
Alexandre José de Melo Queiroz ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Wagner Rodrigo de Souza ◽  
Hosana Maria Debonsi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Seed Germination ◽  
Cucumis Melo ◽  
Amino Acid Profile ◽  
High Energy ◽  
Medium Composition ◽  
Chlorella Sp ◽  
Melon Seeds ◽  
Hygroscopic Behavior ◽  
Cucumis Melo L

Bioactive microalgae compounds have been shown to be excellent stimulants for seed germination. This study aimed at the production of biomass of Chlorella sp. through the modulation of the culture medium and its further use as bioestimulant in melon seed germination (Cucumis melo L.). Chlorella sp. cells were grown in medium containing distinctive levels of nitrogen (N), phosphorus (P), potassium (K) and carbon (C), and analyzes of yield, hygroscopic behavior and the amino acid profile of the biomass were carried out for all treatments. In addition, mechanical hydrolysis of the biomass through high-energy wet grinding was performed, obtaining suitable particle size. After biomass characterization, an aqueous solution of the hydrolyzate was used for biostimulation of melon seeds. The different growth medium composition affected biomass yield and amino acid profile. The most significant effects for seed biostimulation were obtained during growth in medium containing intermediary or low levels of NPK and C, with germination index (GI) of 92 and 95%, and germination speed index (GSI) of 8.00000 and 8,26087 seedlings.day-1, respectively. It is concluded that the modulation of the cultivation of Chlorella sp. is a viable strategy for the production of active compounds. The hydrolysates of Chlorella sp. demonstrated a biostimulant potential and can be a source of molecules for many applications in agriculture.

scholarly journals From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

2019 ◽  
Author(s):  
Josiane Araújo da Cunha ◽  
Roseane Claro Nabas ◽  
Priscilla Moura Rolim ◽  
Karla Suzanne Florentino da Silva Chaves Damasceno ◽  
Francisco Canindé de Sousa Júnior ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fibre ◽  
Cucumis Melo ◽  
Fatty Acid Fraction ◽  
Morphological Characterization ◽  
Melon Seed ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Sensorial Attributes ◽  
Melon Seeds

ABSTRACTReduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

scholarly journals Fruit characters of Cucumis melo L.: ‘tacapa green black’, ‘melona’ and ‘meloni’

2018 ◽  
Vol 1 ◽  
pp. 00003
Author(s):  
Budi Setiadi Daryono ◽  
Emy Setyani ◽  
Adhestya Alfiani ◽  
Pungky Ramadhan Rivaldi
Keyword(s):  
Cucumis Melo ◽  
Morphological Characters ◽  
Fruit Color ◽  
High Quality ◽  
Pale Yellow ◽  
Dark Green ◽  
Melon Seeds ◽  
Cucumis Melo L ◽  
Fruit Characters ◽  
Oval Shape

<p class="Abstract">Melon <span lang="IN">has high demand</span>, but most of the Indonesian farmers <span lang="IN">planted import seeds of melon</span> which has expensive price. Hence, Indonesia should produce high-quality melon seeds. This research used three melon cultivars (<i>Cucumis melo </i>L.): ‘Tacapa Green Black<span lang="IN"> (GB)</span>’, ‘Melona’, and ‘Meloni’ which are the result of breeding in Genetic and Breeding Laboratory, Faculty of Biology, Gadjah Mada University. The purpose of this study is to describe<span lang="IN"> fruit</span> morphological characters of these melon cultivar<span lang="IN">s</span>. ‘Tacapa <span lang="IN">GB’</span> is breeding result of Testcross<i> </i>♀ <span lang="IN">‘</span>Act3 434<span lang="IN">’</span> X F1 <span lang="IN">‘</span>PI 371795<span lang="IN">’</span>, ‘Melona’ is segregation<span lang="IN"> from ‘Luna’</span> and ‘Meloni’ is breeding result of ♀ ‘SL-3’ X ♂ ‘PI 371795’. Seeds of ‘Tacapa <span lang="IN">GB’</span>, ‘Melona’ and ‘Meloni’ was planted. <span lang="IN">While harvest</span>, these melons w<span lang="IN">ere</span> measured, observed, and documented to obtain the quantity and quality <span lang="IN">of fruit </span>characters. Data were analyzed and compared each other. The results showed ‘Tacapa <span lang="IN">GB’</span> has weight average of 3<span lang="IN">.</span>2 kg, brix of 7–9, fruit shape's is oval, fruit color is yellow-green, and rind color is dark green. ‘Melona' has weight average of 0<span lang="IN">.</span>8 kg, brix of 7–15, fruit color is orange, having lobes, and sweet. ‘Meloni' has an oval shape, fruit color is pale yellow, the weight of 1<span lang="IN">.</span>1 kg, brix of 8–16 and fragrant.<o:p></o:p></p>

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