Korean Melon

Cucumis melo 甛瓜 참외 (Korean)

Family / Genus: Order Cucurbitales · Family Cucurbitaceae · Genus Cucumis
Origin: India & Central Asia → established in East Asia. The native Korean chamoe (yellow, firm) line is a Korea/Japan-specialized variety
Edible Parts: Flesh · seeds (processed) · rind (partly, dried)
Korean Growing Season: Outdoors: transplant Apr–May, harvest Jul–Sep. Under cover: year-round. Seongju (North Gyeongsang) produces over 80% of Korea's chamoe

Full Crop Guide

Rootstock selection and melon (Cucumis melo) sugar and amino acid metabolism

Zhang H, 2026, Frontiers in Plant Science

PMID 42147287
Vitamin E (tocopherol) in melon: antioxidant for human health and plant stress adaptation

Hu S, 2026, Plant Physiology and Biochemistry

PMID 42000540
Prebiotic activities of melon peel: honeydew, cantaloupe, galia extracts supporting gut bacteria

Sameed N, 2026, Food Science & Nutrition

PMID 41767835
Traditional Apulian melon varieties: sensory and digestive profiles

Khalil M, 2025, Frontiers in Nutrition

PMID 41195070
Antioxidant zinc oxide nanoparticles from melon extracts

Bozkurt RN, 2026, Chemistry & Biodiversity

PMID 41996622
Genetic health-promoting compounds in melon (Cucumis melo)

Ren D, 2025, Plants (Basel)

PMID 41470665