Volume I. Cantaloupe

The cantaloupe most likely originated in a region from South Asia to Africa. It was later introduced to Europe and around 1890 became a commercial crop in the United States. In 2016 global production of melons including cantaloupes was 31.2 million tons with China accounting for 51% of the world total (15.9 million tons). Other significant countries growing cantaloupe were Turkey Iran Egypt and India with each producing 1 to 1.9 million tons. Cantaloupe is normally eaten as a fresh fruit as a salad or as a dessert with ice cream or custard. Raw cantaloupe is 90% water 8% carbohydrates 0.8% protein and 0.2% fat providing 140 kJ (34 kcal) and 2020 μg of the provitamin A orange carotenoid beta-carotene per 100 grams. Fresh cantaloupe is a rich source (20% or more of the Daily Value or DV) of vitamin C (44% DV) and vitamin A (21% DV) with other nutrients in negligible amounts (less than 10% DV). This book covers the results of academic researches on cantaloupe in three subjects i.e. irrigation method drought stress and crop water productivity.