Table 3
Sensory evaluation of or iental melon mesocarp by qualitative descriptive analysis

	Sensory attribute	Oriental melon¹⁾
	Sensory attribute	OCI	OCII	OCIII	OCVI	OCV	CC
Hyperdermal-Mesocarp andMesocarpappearance	Opaque degree	6.32±2.16^ab2)	5.99±1.94^ab	5.95±1.83^ab	5.87±1.88^ab	5.80±2.07^ab	6.62±1.70^a
	Proportion of mesocarp	5.77±1.48^a	5.94±1.33^a	5.25±1.38^a	5.52±1.51^a	5.28±1.45^a	5.96±1.45^a
	Green intensity	6.63±1.75^a	4.59±1.89^b	4.70±1.98^b	4.91±2.13^b	4.96±2.02^b	4.75±1.75^b
Endocarpappearance(seed cavity	Transparency	5.28±2.32^a	5.42±2.32^a	5.55±2.05^a	5.41±2.08^a	5.73±2.16^a	4.98±2.39^a
	Attachment intensity	6.74±1.89^a	4.84±2.13^c	6.73±1.71^a	5.75±1.96^b	7.03±1.74^a	6.77±1.64^a
	Crack degree of endocarp	2.31±1.57^d	3.75±2.66^c	5.34±2.73^b	3.62±2.50^c	6.38±2.61^a	5.37±2.97^b
	Color of central core	7.55±1.00^a	6.71±1.56^b	4.41±1.77^d	6.88±1.19^b	5.03±1.72^c	2.32±1.26^e
	Size of seed	7.23±1.19^a	6.10±1.62^b	4.31±1.91^c	6.56±1.40^b	4.35±1.81^c	3.37±1.48^d
Mesocarp aroma	Sweet	5.14±2.23^b	5.82±1.93^a	6.02±1.82^a	6.05±1.81^a	6.10±1.94^a	6.49±1.70^a
	Unique oriental melon	6.24±2.06^a	6.24±1.90^a	6.13±1.75^a	6.35±1.83^a	6.46±1.80^a	6.59±1.76^a
	Cucumber	4.75±2.20^a	4.34±2.17^a	3.98±2.23^ab	4.17±2.26^a	4.00±2.13^ab	3.32±1.92^b
	Radish	4.77±2.29^a	3.66±2.01^b	3.17±1.72^b	3.74±2.01^b	3.06±1.70^b	3.37±2.04^b
	greenish	3.53±2.01^a	2.69±1.58^b	2.42±1.25^b	2.64±1.51^b	2.48±1.41^b	2.31±1.19^b
Endocarp aroma(seed cavity)	Sweet	6.12±1.72^a	6.67±1.44^a	6.59±1.64^a	6.45±1.76^a	6.44±1.65^a	6.71±1.64^a
	Unique oriental melon	6.31±1.64^a	6.84±1.51^a	6.57±1.60^a	6.71±1.60^a	6.66±1.73^a	6.57±1.75^a
	Over ripening oriental melon	3.91±2.05^ab	4.19±2.27^b	4.13±2.34^b	4.14±2.44^b	3.88±2.32^ab	5.53±2.26^a
Mesocarptaste	Sweet	5.66±1.69^bc	6.28±1.65^a	5.39±1.66^c	6.12±1.60^ab	6.37±1.69^a	6.55±1.59^a
	Unique oriental melon	5.53±1.85^bc	6.13±1.77^ab	5.46±2.03^c	6.16±1.68^ab	6.42±1.85^a	5.89±1.82^abc
	Bitterness	2.87±1.76^a	2.53±1.54^a	2.60±1.63^a	2.69±1.64^a	2.35±1.31^a	2.67±1.83^a
	Cucumber	4.14±1.90^a	3.16±1.80^c	3.87±1.88^ab	3.44±1.90^bc	3.50±2.04^ab	3.25±1.86^bc
	Sourness	2.57±1.50^a	2.56±1.65^a	3.12±2.03^a	3.05±1.76^a	2.74±1.75^a	2.99±1.96^a
	Over ripe	3.50±1.96^bc	3.69±2.31^bc	2.99±1.72^c	3.85±2.09^b	3.25±1.96^bc	5.21±2.41^a
	Greenish	3.14±1.88^a	2.24±1.35^c	2.87±1.72^ab	2.56±1.53^bc	2.52±1.40^bc	2.06±1.10^c
Mesocarp andendocarptexture	Hardness	5.92±1.48^ab	5.39±1.57^c	5.82±1.39^abc	5.48±1.30^bc	6.09±1.48^a	5.96±1.47^ab
	Juiciness	5.52±1.67^b	6.38±1.64^a	5.57±1.72^b	6.39±1.42^a	6.24±1.52^a	6.07±1.78^ab
	Crunchy	6.21±1.61^a	5.87±1.61^a	5.75±1.67^a	5.85±1.41^a	6.20±1.59^a	6.34±1.55^a
	Content of seed	6.28±1.73^a	5.46±1.77^bc	4.94±1.70^cd	5.98±1.56^ab	5.39±1.82^bc	4.62±2.09^d
	Hardness of seed	6.37±1.57^a	5.39±1.87^b	3.82±1.58^c	5.84±1.90^ab	4.23±1.74^c	3.12±1.82^d
	Mealiness of mesocarp	3.16±1.51^ab	3.24±1.72^ab	3.62±1.85^a	2.88±1.46^b	2.89±1.53^b	2.89±1.61^b
After taste	Sweet	4.67±2.17^ab	5.37±2.30^a	4.32±2.22^b	5.03±2.18^ab	5.32±2.22^a	5.35±2.36^a
	Astringency	2.92±1.75^a	2.70±1.51^a	3.09±1.82^a	2.70±1.60^a	2.57±1.57^a	2.52±1.53^a
	Sour	2.57±1.46^a	2.34±1.27^a	2.66±1.54^a	2.74±1.52^a	2.59±1.54^a	2.71±1.30^a
	Acridity	3.34±1.95^a	2.88±1.84^a	3.07±1.94^a	2.95±1.80^a	2.71±1.70^a	2.89±1.85^a

¹⁾OCI-OCV, organic cultivation according to farm; CC, conventional cultivation.
²⁾Means±SD within each column followed by the same letter are not significantly different(p<0.05).