The purpose of this study was to evaluate the quality of 'Hy- mark' melons during maturation (Cucumis melo, L. var. reticulatus). The experiment was carried out in randomized block design with five treatments and eight replicates each of one fruit. The fruits were harvested at five maturation stages: I - green fruits with attached peduncle; E - greenish fruits, with attached peduncle; IE - Yellowish fruits and initial abscission of peduncle; IV - Yellowish fruits and half slip peduncle and, V - yellowish fruit and full slip peduncle. Melon firmness decreased during maturation. Maturation stage I displayed the lowest values of soluble solid contents with 5.51%, and the highest values of total chlorophyll with 66.37 mg/100 g. The data obtained in this study for firmness, total chlorophyll and soluble solids content indicated that the maturation stage IE was the optimum recommended for harvest of 'Hy-mark' melons.
Cucumis melo L. var. reticulatus; post-harvest.