Genetic variability for valuable fruit quality traits in Cucumis melo

Abstract

Melon (Cucumis melo L.) is highly polymorphic for fruit traits, providing seemingly endless possibilities for genetic improvement through introgression and recombination. By expanding our knowledge of genetic variation for various fruit-quality components and relationships among them, we have attempted to create novel combinations of desirable fruit characteristics. Our goal is to present a brief review of our activities and efforts to identify melon germplasm that is outstanding for one or more fruit-quality components, and we will discuss examples of new combinations and relationships. Fruit quality is determined primarily by taste and a major component of taste is content of sugar, particularly sucrose. Unlike most fruits eaten fresh, commercially available melons lack acidity. Using exotic melon germplasm, we have introgressed acidity into sweet melon, creating a new melon flavor, sweet-sour. Another component of fruit quality is nutritive value, particularly carotenoids and ascorbic acid (vitamin C)....