This study assessed the utility of netted melon ‘Top Earl’s’ and cantaloupe melon ‘Alex’ as functional fruits by analysing their moisture content, vitreous sugar, folic acid, citric acid, and beta-carotene levels. High-performance liquid chromatography (HPLC) was used to analyse the free sugar, folic acid, citric acid, and beta-carotene levels. The moisture content was not significantly different between ‘Top Earl’s’ and ‘Alex.’ The glucose, sucrose, and fructose contents were three, two, and one-and-a-half fold higher in ‘Alex’ than in ‘Top Earl’s.’ Moreover, citric acid was approximately three times higher in ‘Alex’ than that in Top Earl’s.’ However, the folic acid content was higher in ‘Top ‘Earl’s’ than ‘Alex,’ and the amount was 124 μg / 100 g FW and 112 μg / 100 g FW respectively. ‘Beta-carotene was undetectable in ‘Top Earl’s,’ whereas it was 1000 μg / 100 g FW in ‘Alex.’ β-carotene, a substance that is converted in the body into vitamin A and acts as an antioxidant, is an important component in healthy food. These results suggested that the cantaloupe melon ‘Alex’ has a higher free sugar content and functional ingredients, such as antioxidants, including citric acid and beta carotene, than the netted melon ‘Top Earl’s.’

Abstract
Introduction
Materials and Methods
    1. Melon samples
    2. Measurement of moisture content
    3. Measurement of free sugar content
    4. Measurement of folic acid content
    5. Measurement of citric acid content
    6. Measurement of beta-carotene content
    7. Statistical analysis
Results and Discussion
    1. Water content
    2. Free sugar content
    3. Folic acid content
    4. Citric acid content
    5. Beta-carotene content
Acknowledgments
References

• Deen Mohammad Deepo(Department of Horticultural Science, Kyungpook National University, Institute of Agricultural Science and Technology, Kyungpook National University)
• Yun Jae Ahn(Department of Horticultural Science, Kyungpook National University, Institute of Agricultural Science and Technology, Kyungpook National University)
• Hyeong Jin Eom(Department of Integrative Biotechnology, Kyungpook National University)
• Dong Yup Hahn(Department of Integrative Biotechnology, Kyungpook National University, School of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kyungpook National University)
• Hong Yul Kim(Department of Horticultural Science, Kyungpook National University, Institute of Agricultural Science and Technology, Kyungpook National University)
• Eung Kyoo Choi(Jangchun Seed Co., Ltd)
• Un Sun Hwang(Jangchun Seed Co., Ltd)
• Ki Byung Lim(Department of Horticultural Science, Kyungpook National University, Institute of Agricultural Science and Technology, Kyungpook National University) Corresponding author