Journal of Food Science Research

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Melon

Melon, (Cucumis melo), trailing vine in the gourd family (Cucurbitaceae), developed for its regularly musky-scented consumable organic product. The melon plant is local to focal Asia, and its many developed assortments are generally developed in warm areas around the globe. Most industrially significant melons are sweet and eaten new, however a few assortments can be made into jam or salted. Melons are ice delicate annuals with delicate furry trailing stems and catching rings. They bear enormous round to lobed leaves and yellow unisexual blossoms about 2.5 cm (1 inch) over. Naturally, the organic products are a sort of berry known as a pepo, and they shift enormously in size, shape, surface, and substance shading and flavor, contingent upon the assortment.

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Citations : 29

Journal of Food Science Research received 29 citations as per Google Scholar report

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