QUALITY EVALUATION OF WATERMELON VARIETIES (CITRULLUS-VULGARIS S)

The physical-chemical quality (pulp firmness, soluble solid content, s ucrose, D-glucose and D-fructose concentrations and color measured by tristimulus colorimetry) and sensory quality (flavor, texture and colo r) of thirteen varieties of watermelon were studied. Quantitative diff erences were established between the varieties as was the relation bet ween the instrumental and sensorial determinations. The triploid (3n) varieties, Apirena, AR-3404 and AR-3406, and the diploid (2n), Sugar B aby, showed the highest soluble solids and total sugar values, althoug h the first group was preferred by consumers as regards the three attr ibutes studied. instrumental analysis of color made it possible to sep arate clearly the varieties.