Quality of Meloa galia(Cucumis melo var. reticulatus cv. galia)

The environmental issues associated with the agri-food sector are driving consumers to demand higher quality products originating from economically socially and environmentally sustainable agronomic practices. Using standardized instrumentation and analysis methodologies a trial was established in order to obtain galia melon produced in organic and conventional mode evaluating comparatively its productivity and commercial characteristics. The sensory and physicochemical quality was also evaluated in terms of texture pH total soluble solids total moisture fat cellulose crude protein total ash sodium and nitrite content as well as the calculation of non-nitrogenous extracts and caloric evaluation. In comparison the organically produced cantaloupe had 42% more total soluble solids 25% more dry matter 60% less nitrites the best classification attributed by the panel of tasters for juiciness sweet taste and overall appreciation leading to the conclusion that the organic production method with lower yields results in more nutritious sweet juicy fruit that meets consumer expectations.