Pepino (Solanum muricatum Ait.) is a juicy fruit that has melon like taste and odor, hence it is suitable for eating raw. Pepino cultivation was introduced in Japan in the 1980s, but its production has decreased due to the low soluble solid content of the fruit. Therefore, pepino fruit with a high soluble solid content was developed using cultivation techniques. In this study, we compared the general characteristics, color difference, hardness, taste, and odor in pepino fruits produced from different cultivars using different cultivation methods. 'Royal custard' pepino differed from the other two varieties in mineral contents such as potassium and sodium, and odor. On the other hand, the soluble solid content (°Brix) of 'Gold No. 1 (hydroponics)' variety was 14.3, which is considerably high, indicating the possibility of popularizing pepino to be eaten raw. Furthermore, the results show that the difference in cultivation methods, soil culture and hydroponics, may affect not only the general characteristics but also the taste and odor of pepino fruit. Our findings suggest the potential of popularizing pepino fruit in Japan by optimizing the cultivar and cultivation methods.
