Why do watermelons get sweeter after being in the refrigerator 24 hours?

[gary350]

HOSS sells seeds they claim water melons get sweeter after being in refrigerator 24 hours. I tried it with my melons and its true.

Our outside temperature is 98°f. Laser thermometer shows melons in full sun in my garden are 132°f. Cut melon and taste in then put melon in refrigerator for overnight next day melons are very noticeable sweeter.

Explain that?

 

[Xraycer]

I find I like it better because it is colder, but I've never noticed it being any sweeter.

 

[Ruderunner]

Might be onto something but the experiment method needs refined.

You need a control temperature. I'd try 3, fresh hot, cold refrigerated and a sample of both at room temperature.

It may just be the sensitivity of your tongue reacting to the temperature vs the melon. It's certainly possible that the melon changes it's biology after being cut from the vine as well, or reacting to temperature, or trauma from being chopped.

It's well known that melted ice cream is sweeter than frozen, but due tongue sensitivity.

 

[Meadowlark]

Might be onto something but the experiment method needs refined.

Actually, science does not back up the claim that it is sweeter out of the fridge.

"Chilled watermelon tastes “wetter” and sweeter in the mind because the cooling effect, crisp texture, and altered aroma delivery make it feel more refreshing and satisfying, even if the actual sugar levels are unchanged. For maximum flavor intensity, serving it slightly above room temperature may be better, but for a hot-day treat, the cold version is widely preferred."

It is very easy to test this with a Brix reading at harvest and another after refrigeration.

 

[Martin Mikulcik]

https://journals.ashs.org/hort/hort/published/rest/pdf-watermark/v1/journals/hortsci/21/4/article-p1031.pdf/watermark-pdf/

Sugar levels go down in storage along with slight reduction in citric acid but this would take weeks of storage to really make an effect.
I don't think there's any way the surface temp was actually 132, they must have a low emmisivity

 

[Meadowlark]

https://journals.ashs.org/hort/hort/published/rest/pdf-watermark/v1/journals/hortsci/21/4/article-p1031.pdf/watermark-pdf/

Sugar levels go down in storage along with slight reduction in citric acid but this would take weeks of storage to really make an effect.
I don't think there's any way the surface temp was actually 132, they must have a low emmisivity

Link doesn't work for me?

 

[Martin Mikulcik]

Link doesn't work for me?

Idk must be that research paper level security

Article is titled

Effect of Storage Temperature on
Sugar and Organic Acid Contents
of Watermelon
Duane N. Chisholm1 and David H. Picha2