# Two traditional Apulian varieties of Cucumis melo L. exhibit superior sensory and digestive profiles over common cucumber: a population-based and clinical study

## TL;DR

Two traditional melon varieties from Apulia are found to be more tasty and easier to digest than common cucumbers, based on surveys and clinical trials.

## Contribution

The study demonstrates that traditional Apulian melon varieties have superior sensory and digestive profiles compared to common cucumbers.

## Key findings

- BAR and SCO melons showed better gastrointestinal tolerance than cucumbers.
- BAR was rated the sweetest and CUC the most bitter in sensory testing.
- BAR and SCO elicited stronger rewarding responses in food intake control compared to CUC.

## Abstract

Cucumis vegetables, including the Apulian unripe melon varieties ‘Barattiere’ (BAR) and ‘Scopatizzo’ (SCO), represent important contributors to regional food agrobiodiversity.

We conducted a population-based dietary survey (N = 493), sensory evaluations, and a clinical trial to compare consumption patterns, tolerability, and physiological responses of BAR and SCO with the commonly consumed cucumber (CUC).

Survey data revealed that CUC was the most consumed (98.4%), followed by BAR (92.7%) and SCO (79.5%). However, CUC intake was most frequently linked to digestive discomfort (16.3%) and maldigestion (11.5%), whereas BAR and SCO showed better gastrointestinal tolerance. Sensory testing identified BAR as the sweetest (p < 0.00001), SCO as the crunchiest (p = 0.002), and CUC as the most bitter (p < 0.00001). In the clinical trial (15 healthy adults, randomized crossover design), ingestion of 80 g portions demonstrated that BAR and SCO elicited stronger rewarding responses in food intake control (p < 0.02), while appetite and satiety parameters remained comparable across varieties. Functional ultrasonography and breath hydrogen tests showed mild and comparable gastrointestinal effects, without significant fermentation or bothersome symptoms.

Our findings demonstrate that BAR and SCO combine greater sensory appeal with improved digestive tolerance compared to CUC. These traditional varieties may therefore be promoted as culturally relevant, palatable, and physiologically favorable alternatives to common cucumbers. Further research is warranted to assess their broader metabolic and health effects.