Health-Promoting Components and Related Enzyme Activities of Muskmelon Fruit During its Development and Ripening

The present investigation aimed to determine the sugars (reducing, nonreducing) and antioxidants, such as phenols, polyphenols, carotenoids and total antioxidant activity, as well as activities of various enzymes related to these biochemical components in muskmelon at its different developmental stages. The quantity of phenolic compounds (total phenols, total polyphenols) and lycopene was accumulated significantly in ripened stage of muskmelon fruit. The highest levels of activities of sucrose phosphate synthase and sucrose synthase were recorded in the fruit thereby indicating positive correlation with the sucrose accumulation as fruit approaches ripening. β‐galactosidase, polygalacturonase and cellulase exhibited their positive relation with the softening process. Hence, the present study confirms the muskmelon fruit as a nutritionally balanced source of sugars and antioxidants. Practical Application The present study has importance from its practical perspective as the comprehensive assessment of sugars, antioxidants and their related enzymes of muskmelon revealed this fruit as a nutritionally potential one. Antioxidants present in the muskmelon fruit scavenge free radicals and thereby protect its consumers. In the present study, the accumulation of phenols and polyphenols confirms their health‐promoting role in muskmelon beyond basic nutrition. Therefore, orange‐fleshed muskmelon fruit extracts have the potential to be developed into nutraceuticals and dietary supplements. Furthermore, identification of health‐promoting properties of muskmelon fruit may encourage its increased production and consumption.