Analysis of Nutritional Components and Comprehensive Evaluation of Quality of Different Varieties of Muskmelon in Turpan, Xinjiang

The mature fruits of 8 melon varieties grown in Turpan, Xinjiang (Nasmi, Huamei, Weifang No. 5, Weifang No. 8, Xizhou Mi No. 17, Xizhou Mi No. 25, BixieKexin and Junxiu) were used as test materials. By measuring the main nutritional quality indicators and functional activity indicators, the quality of melon fruit was compared and comprehensively evaluated. The results showed that there were obvious differences in the fruit quality of the 8 different varieties of melons. Nasmi had higher content of vitamin C, soluble solids, soluble protein, sucrose, fructose, and glucose; the flesh of Huamei is hard, and wide thickness and high fruit shape index; the two melons of the flavor series had high flavonoid content, DPPH and ABTS free radical scavenging rate than other melons; Junxiu had the highest single fruit weight and the lowest vitamin C content; other varieties of melons had the average content. Principal component analysis showed that the quality of melon fruit could be evaluated by four factors. The content of soluble solids, vitamin C, total phenols, ABTS free radical scavenging rate, citric acid, glucose, fructose, glucose and fruit shape index could be used as An important index for the evaluation of its nutritional value; through cluster analysis, 8 different varieties of melons are divided into 4 categories, the first category was ‘Flavor 8’ and ‘Flavor 5’, which had a sweet and sour flavor; the second category was ‘Xizhou Mi No. 17’, ‘Xizhou Mi No. 25’, ‘BixieKexin’ and ‘Nasmi’, which had high nutritional value; the third category was ‘Huamei’, with the best fruit shape index; The fourth category was ‘Junxiu’, and its weight per fruit had obvious advantages compared with other varieties.The comprehensive evaluation showed that ‘Nasimmi’ had the best fruit quality, ‘Xizhou Mi 25’, ‘Hua Mei’, ‘Flavour No. 5’ and ‘BixieKexin’ were better, and the other varieties were of poor quality.