1991 Volume 60 Issue 1 Pages 83-88
Evaluation on the ripening stage of melon fruit by non-destructive analysis, an acoustic impulse response method, was studied. The number of proper vibration and wave length from the acoustic indices were compared with the results of an uniaxial compression test of handoperated puncture testers, sensory ratings and brix. It was found that there were highly significant correlations between the proper vibration and flesh firmness from the compression test or sensory ratings with the netted melon ('Earl's Seine' and 'Andes'), but not the nonnetted melon ('Kinsho'). Moreover, there were slightly significant correlations between the wave length and the flesh firmness only from the compression test with all examined melon. However, there were not any significant differences in brix and sensory sweetness. Therefore, this method by the acoustic impulse response can probably be used as a non-destructive evaluation on ripeness, particularly firmness, of the netted melon fruit.
