Texture Analysis in Melon Landraces through Instrumental and Sensory Methods

Juiciness resulted the main factor in melon consumer acceptance, but firmness, cohesiveness, fibrousness, springiness, and resilience also defined quality groups. Consumers (53.9%) preferred a fruit of medium firmness, outstanding juiciness, and medium-high fibrousness; 24.5% of consumers have chosen a less firm fruit than the majority, while 21.6% of consumers wanted a less fibrous melon.

The combination of textural traits could be larger applied in future breeding programs.