Fruit Sensorial and Metabolomics Analysis

Sensory evaluations were performed employing a modified methodology of Saftner et al. (2006).

In 2018, four sensory evaluations using a consumer panel (20 tasters) were performed with snake melon fruits from La Punta (evaluations 1 and 2) and Carrizales (evaluations 3 and 4). In each evaluation, the fruits harvested from different plants of each treatment were arranged in three biological replicates for each of the three treatments, NG and grafted onto F₁Pat81 and Cobalt. The panelists were asked to score the nine samples randomly arranged (three biological replicates of each of the three treatments) in a 1–5 scale (5 representing the highest acceptability), considering flavor, texture, and aroma together. During the evaluations, panelists could add extra comments regarding the scores provided. Panelists were given water and low salt cracker to cleanse the palate. All snake melon samples were collected the day of the evaluation, as snake melons have a short shelf life.

In 2019, five sensory evaluations (20 tasters) were performed, the first three using fruits obtained from La Punta and the last two from Carrizales. The same design as that in 2018 was used, and fruits harvested from different plants of each treatment were arranged in three biological replicates. Evaluations 1 and 5 compared fruits from NG plants and plants grafted onto the two Cucumis rootstocks, F₁Pat81 and Fian. Evaluations 2, 3, and 4 compared fruits from NG plants and grafted onto the Cucumis and Cucurbita rootstocks, F₁Pat81 and Shintoza. Panelists were asked to provide a score between 1 and 5 to flavor, texture, and aroma to each of the nine samples randomly arranged (three biological replicates of each treatment). Aliquots of fruit tissue from the biological replicates used for the sensory evaluations were used for sugars, organic acids, and volatile organic compounds (VOCs) analysis.