Chemical composition of Cucumis melon (cv Makdimon) during ripening

Results of the analysis of this variety of melon

We can deduce from the analysis of the ripening of the Makdimon melon variety that the total concentration of soluble solids is strongly related to the concentration of certain amino acids, as well as to the pH level and to concentration levels of Na and K. Therefore, these parameters are good indicators of the quality of the fruit.