Figure 1.
Different physiological characteristics of three types of melon at their maturity. (A) Firmness, (B) Soluble solids contents of melon flesh, (C–E) Pericarp color (a* means the red/green ratio and b* represents the yellow/blue ratio, L* represents the brightness of rind). Duncan's multiple range tests have been performed with different letters above the columns represent significant differences (P < 0.05) between different types of melon.