The purpose of this study was to evaluate the quality of 'Galia' melon during maturation (Cucumis melo, L. var. reticulatus), hybrid Nun 1380. The experiment was carried out in a completely randomized design with five treatments and eight replicates each of one fruit. The fruits were harvested at five maturation stages: I, n, El, IV and V, and evaluations made 24 h after harvesting. Firmness of melon fruits decreased during maturation; however, no significant statistical difference (p<0.05) was noticed in total and soluble pectin. The maturation stage I showed the lowest values for pH, soluble solids content, total sugars and vitamin C, and the highest values of titratable acidity and total chlorophyll. The maturation stage I showed the highest value of reducing sugar (2.92%) while the maturation stage V showed the lowest (1.67%). Accumulation of sucrose was concomitant with decreasing concentration of reducing sugar. The data obtained in this study on firmness and soluble solid content indicated that the maturation stage II was the optimun for harvesting 'Galia' melons, hybrid Nun 1380. At this stage the soluble solid content reached more than 9%, which is the minimum standard established for the import market, and the fruits had resistance to postharvest handling due to their firmness higher than 50 N.
Cucumis melo L ; maturation stage.