Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties.

Grafting by vegetables is a practice with many benefits, but also with some unknown influences on the chemical composition of the fruits. Our goal was to assess the effects of grafting and storage on the extracted juice of four orange-fleshed Cantaloupe type () melons and two green-fleshed Galia types (), using sensory profile analysis and analytical instruments: An electronic tongue (E-tongue) and near-infrared spectroscopy (NIRS). Both instruments are known for rapid qualitative and quantitative food analysis. Linear discriminant analysis (LDA) was used to classify melons according to their varieties and storage conditions. Partial least square regression (PLSR) was used to predict sensory and standard analytical parameters. variety had the highest intensity for sensory attributes in Cantaloupe variety. Both green and orange-fleshed melons were discriminated and predicted in LDA with high accuracies (100%) using the E-tongue and NIRS. Galia and Cantaloupe inter-varietal classification with the E-tongue was 89.9% and 82.33%, respectively. NIRS inter-varietal classification was 100% with variety being the most discriminated as with the sensory results. Both instruments, classified different storage conditions of melons (grafted and self-rooted) with high accuracies. PLSR showed high accuracy for some standard analytical parameters, where significant differences were found comparing different varieties in ANOVA.