Volume II. 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 mig 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 four subjects, i.e. agro-morphological characterization, Ethephon application, fruit shape classification and volume determination.