The sugar content of melon is a definitive quality indicator, measured in degrees Brix (°Brix) as the content of total soluble solids in the fruit flesh.
In the reference
370
varieties
crop Melon,
where this is mentioned in the description.
To evaluate the sugar content of melon fruits, refractometers or hydrometers are used to record the concentration of sugars in the juice. The results are expressed in degrees Brix, where 1 °Brix is equivalent to 1 gram of sucrose per 100 grams of solution. In breeding and variety trials, values above 12–15% are considered indicators of high quality, while produce with a sugar content of 9–11% is classified as having low sugar content.
The level of sugar accumulation depends directly on the genetic characteristics of the variety and cultivation conditions. To achieve maximum quality indicators during the fruit ripening period, irrigation must be reduced, as excess moisture leads to a decrease in sugar concentration. High sugar content is most characteristic of varieties adapted to intense sunlight and arid climates.
General information about the subject — on the page
Sugar content.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.