When purchasing, it is important to find good ripe melon quality which can sometimes be a difficult task because the melons are picked unripe. These indicators will help in the search: when the parish melon and hear a hollow sound, it has passed the first test. Then, to test the weight: the one that makes the most of his greatness will be better. Melons should not have damage to the bark, or soft spots on the crust. Lines to use a melon should not be green but yellow. Part around the stem should be slightly, while the opposite side is soft and lightly inhaling you should feel a pleasant aroma of ripe fruit.
Ripe melons have more antioxidants: study from Austria shows that the most mature fruit, almost at the point of spoilage, it has the highest level of antioxidants. A key process is the discoloration that occurs in the moment of full maturity of the fruit, much like the green leaves in the autumn assumes a yellow, orange and red tones. Scientists have discovered a colorless decomposition products of chlorophyll in the leaves, so. nefluorescentne polar metabolite of chlorophyll, which contain 4 pirolna ring (as chlorophyll and heme). After exploring the apples and pears, neflourescentni polar metabolites of chlorophyll, were found in mature fruits, the peel and flesh just under the bark - these are extremely powerful antioxidant compounds, and when consumed gives the same effect in our bodies. It is believed that these compounds are in their ripe fruit, including ripe melons.
If the melons left at room temperature for several days, it will sazrjeti and become juicier. No, you can leave it only if it is undamaged. Only when mature, can be still kept in the refrigerator. Melon that has been cut, it should be closed in a container or wrap in foil because it secretes ethylene gas that can affect the taste and smell of other fruits and vegetables. U.S. and Canadian food agency does not allow the consumption of chopped melon, which has been left at room temperature over 2-4 hours, because the potential risk of contamination with salmonella. As the bacteria present on the bark of melon, it is important to wash melons before cutting. Once cut melons should be stored in the refrigerator at all times. Scientists of the U.S. USDA Agricultural Research Service found that melon that is cut below the water voids signals plant cells send at the time of injury, as is the cutting, thus, sliced melon takes longer to spoil. Levels of various substances in razrezanoj and immediately chilled melon minimal changes in the next 6 days: the level of vitamin C on the sixth day is 25% smaller, the level of carotenoids was 10-15% lower, while no significant changes in phenolic biomass.