Fruit ripening is a complex and highly regulated process where tomato and strawberry have
been the model species classically used for studying climacteric and non-climacteric fleshy …

Melon fruit flavor is one of the most valuable traits for consumers. Aroma, formed by volatile
organic compounds (VOCs), is a major component of flavor but has been neglected in …

Combined quantitative trait loci (QTL) and expression‐QTL (eQTL) mapping analysis was
performed to identify genetic factors affecting melon (Cucumis melo) fruit quality, by linking …

BACKGROUND Aroma profile and carotenoids content of melon flesh are two important
aspects influencing the quality of this fruit that have been characterized using only selected …

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still
poorly understood. The aim of this study was the identification of quantitative trait loci (QTLs) …

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We
characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical …

Studies on the active pathways and the genes involved in the biosynthesis of L-
phenylalanine-derived volatiles in fleshy fruits are sparse. Melon fruit rinds converted stable …

The performance of snake melon [Cucumis melo var. flexuosus (L.)] in organic farming was
studied under high biotic and salt stress conditions. Soilborne diseases (mainly caused by …

Abstract Background Melon (Cucumis melo) fruits exhibit phenotypic diversity in several key
quality determinants such as taste, color and aroma. Sucrose, carotenoids and volatiles are …

Two rootstock hybrids of sweet melons and watermelons (“Kickstart” and “Carnivor”
Cucurbita moschata× Cucurbita maxima) grafted onto two watermelon cultivars …