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Often, during harvesting and further consumption of melons, in particular melons, serious changes in their taste and smell are observed. Usually, the melon is bitter or has a special “chemical smell”, for example, the smell of acetone. Naturally, many consumers are wary of such manifestations and do not eat such products. And it must be said that their fears are well founded.
List of possible reasons for the deterioration of the taste of melon
There may be several reasons for the deterioration in the taste of melon. Mostly they are associated with errors in plant care. These include:
- Mistakes in choosing a growing climate zone. Melon is a heat-loving plant and requires more care in colder regions. In very cold climatic conditions, it is generally not recommended to grow melon in open ground.
- Lack of moisture, as well as excessive moisture, can cause changes in the taste of melon and the consistency of its pulp.
- The use of excessive doses of mineral fertilizers (especially nitrogen-containing ones) leads to the appearance of a sour or bitter taste in the fruit.
- If fruits are kept in melon, that is, brought to a state of overripeness, a strong “chemical” tint appears in their taste and smell, reminiscent of the smell of acetone or solvent.
- Fungal diseases, in particular fusarium, lead to the appearance of a bitter taste in fruits.
- Mechanical damage to fruits is an additional place for bacteria to penetrate into them, the activity of which leads not only to the appearance of an unpleasant odor and taste, but also to their spoilage.
In addition, the reasons for the deterioration of the taste of fruits include other forms of improper plant care and random events (for example, pest invasions, etc.).
How soil composition and care affect the taste of melon
The influence of the composition of the soil and the degree of its “grooming” is one of the two conditions for obtaining a good harvest of the melon crop in question (another important condition is the presence of a large amount of heat and light).
Melons grow best on light chernozems, etc. “chestnut” soils with a high degree of moisture. However, one should not think that melons can grow only on such soils; the plant bears fruit well in saline areas, which compares favorably with many representatives of domesticated crops.
The main requirement for the soil is its good supply of nutrients (nitrogen, potassium and phosphorus) and a sufficient amount of moisture. The presence of nutrients in the soil can be ensured if fertilizers (mainly organic) are added to it. One of the most effective ways is to add rotted manure in autumn plowing in quantities of up to 600 kg per hundred square meters.This amount of fertilizer is enough to get a melon harvest next season without any additional fertilizing.
A decrease in the amount of nutrients affects mainly the size of the fruit. But failure to comply with watering standards leads not only to crushing of the fruits, but also to a deterioration in taste. In the vast majority of cases, melon becomes bitter not from the presence of nitrates in its tissues, but from improper watering.
What growing rules must be followed?
The cultivation of each crop must fully comply with the rules of agricultural technology for it. Melon is no exception. All conditions for growing melon must be observed. The most important thing is the temperature at which the culture is kept. This means, for example, that you should not grow melons outdoors in cold climates.
This is especially important for southern varieties, which require not only appropriate air temperature, but also acceptable soil temperature. In addition, any melon needs a lot of sunlight for normal ripening.
If there is a suspicion that the soil on the site may contain fungal spores or pest larvae, it must be pre-treated with an appropriate preparation. After such treatment, you should wait at least two months before planting the plant.
The choice of place for growing melons (and melons in general) is also important.The area where melons are grown must be located at a safe distance from roads (at least 100 m) or large enterprises (at least 1 km).
It is also important not to let the melons get too ripe. When overripe, the metabolic processes in the fruits stop, and many waste products of cells (and they are always released in all living organisms) may not be removed from the fruits into the environment, but remain in it. In addition, overripe fruits are an ideal breeding ground for bacteria that cause intestinal disorders.
Why does melon smell and taste like acetone?
The aroma and taste of melon (and any similar product - pineapples, bananas, peaches, etc.) is due to the presence of a large number of esters in them. A low concentration of such substances creates that very fruity aroma characteristic of ripe fruits. If the concentration of such substances exceeds some critical values, then their smell becomes similar to the “smell of acetone”.
Reasons for the smell and taste of acetone in melon
Ethyl acetate and isoamyl acetate appear in high concentrations in melons and other fruits as they ripen. Overripening leads to autolysis of fetal tissue - a process of self-digestion caused by a slowdown in metabolic processes due to excessive ripeness.
The result of autolysis is the release of a large amount of the same ethyl acetate. However, this substance in itself is not dangerous, since its concentration, even in large fruits, is too low to pose a danger to humans.
The problem is that the acetone smell is an indicator that bacteria are developing inside the fruit, which did not pose a serious threat until it was overripe. When the process of autolysis of the fruit began, the removal of both the bacteria themselves from the tissues and cavities of the fruit, as well as their waste products, stopped, and they began to multiply inside the melon uncontrollably. Namely, their waste products, mainly consisting of dead proteins and amines, pose a danger to humans.
Is it possible to eat these melons?
Even if the aroma is dominated by a fruity smell, and notes of ethyl acetate are barely noticeable, this indicates that the melon is already overripe, and you can eat it at your own peril and risk. There will not be any particularly serious consequences; approximately 80% of such fruits do not pose a danger to humans. And, in fact, applying the term “danger” to a mild intestinal disorder is not very correct.
In the case when ethyl acetate predominates in the smell of melon, it should not be eaten. And few people will have the desire to consume a product with a clear “technical” aroma.
If the melon tastes like acetone, it is strictly forbidden to consume it, since the number of bacteria that develop simultaneously with the release of ethyl acetate is already too large. And, as a result, the concentration of their waste products, which pose a potential danger to humans, is also very high. And here a mild disorder can develop into serious poisoning.
Conclusion
If a melon is bitter, it most likely means that mistakes were made when growing it, and this product should not be consumed.And even if substances that cause an unpleasant taste or odor are not dangerous to humans, they are companions to more serious processes occurring inside the fetus. But the consequences of these processes can be much more serious.
