0 a thick, hard outer layer or covering, especially the outer surface of cheese or bacon, or the peel of fruit -- kůra
It would really be sacrificing the fruit in order to obtain the rind.
I do not think that is disputed, rind it is natural.
Instead, cantaloupes are susceptible to contamination in multiple ways, including internalization of bacteria through intact or damaged rind tissue and contact with contaminated surfaces during processing or preparation.
Even the rind of the fruit can be beautiful.
We used 0.02% for the flesh and rind combined.
In contrast, glass of basic composition is usually restricted to thin selvedges, rinds on lava pillows or hyaloclastites where very fast cooling rates have operated.
