PROBLEM TO BE SOLVED: To improve the flavor and taste of a melon by increasing the content of ethyl 2-methylbutyrate, hexyl acetate and cis-3-hexenyl acetate due to the increased extract component of the fruit as a result of transpiration caused by the fruit moisture flowing to leaves, and to improve the flavor and taste of the melon which is harvested, unlike a conventional method, by a simple method without trouble.SOLUTION: A method for improving the flavor of a melon in a melon plant sucking up moisture to fruit and leaves from soil through a root and a stem, includes intercepting the flow of moisture on a normal harvest date of the fruit, and harvesting the fruit after leaving it in this state for a suitable period.COPYRIGHT: (C)2014,JPO&INPIT【構成】根及び茎を介して土中から果実及び葉に水分を吸い上げるメロン植物において、前記果実の通常収穫日に前記水分の流れを遮断し、この状態で適宜期間放置後、前記果実を収穫するようにしたメロンの香味改良方法である。【効果】果実の水分が葉に流れて蒸散作用が行われる結果、前記果実のエキス分は濃くなり、2-メチル酪酸エチル,酢酸ヘキシル,酢酸cis-3ヘキセニルの含有量が増加し香味、旨みが向上するものと考察される。従来と異なり、簡単な方法で手間をかけずに収穫したメロンの香味・旨みを向上させることができる。【選択図】 図1
