Through meta-genetic analysis of Cucumis melo sweetness, we expand the description of the complex genetic architecture of this trait. Integration of extensive new results with published QTL data provides an outline towards construction of a melon sweetness pan-QTLome. An ultimate objective in crop genetics is describing the complete repertoire of genes and alleles that shape the phenotypic variation of a quantitative trait within a species. Flesh sweetness is a primary determinant of fruit quality and consumer acceptance of melons. Cucumis melo is a diverse species that, among other traits, displays extensive variation in total soluble solids (TSS) content in fruit flesh, ranging from 2 Brix in non-sweet to 18 Brix in sweet accessions. We present here meta-genetic analysis of TSS and sugar variation in melon, using six different populations and fruit measurements collected from more than 30,000 open-field and greenhouse-grown plants, integrated with 15 published melon sweetness-related quantitative trait loci (QTL) studies. Starting with characterization of sugar composition variation across 180 diverse accessions that represent 3 subspecies and 12 of their cultivar-groups, we mapped TSS and sugar QTLs, and confirmed that sucrose accumulation is the key variable explaining TSS variation. All modes-of-inheritance for TSS were displayed by multi-season analysis of a broad half-diallel population derived from 20 diverse founders, with significant prevalence of the additive component. Through parallel genetic mapping in four advanced bi-parental populations, we identified common as well as unique TSS QTLs in 12 chromosomal regions. We demonstrate the cumulative less-than-additive nature of favorable TSS QTL alleles and the potential of a QTL-stacking approach. Using our broad dataset, we were additionally able to show that TSS variation displays weak genetic correlations with melon fruit size and ripening behavior, supporting effective breeding for sweetness per se. Our integrated analysis, combined with additional layers of published QTL data, broadens the perspective on the complex genetic landscape of melon sweetness and proposes a scheme towards future construction of a crop community-driven melon sweetness pan-QTLome.
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http://dx.doi.org/10.1007/s00122-025-04863-6 | DOI Listing |
Theor Appl Genet
March 2025
Plant Science Institute, Agricultural Research Organization, Newe Ya'ar Research Center, P.O. Box 1021, 3009500, Ramat Yishay, Israel.
Through meta-genetic analysis of Cucumis melo sweetness, we expand the description of the complex genetic architecture of this trait. Integration of extensive new results with published QTL data provides an outline towards construction of a melon sweetness pan-QTLome. An ultimate objective in crop genetics is describing the complete repertoire of genes and alleles that shape the phenotypic variation of a quantitative trait within a species.
View Article and Find Full Text PDFJ Food Sci
March 2025
Department of Food Processing, Suluova Vocational School, Amasya University, Suluova, Amasya, Türkiye.
This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP) derived from watermelon (Crimson sweet) by-products (WBP). As these by-products are typically discarded as waste, the aim was to enhance their added value and explore their potential as sustainable functional food additives. WSP has the largest particle size among the samples.
View Article and Find Full Text PDFPlants (Basel)
February 2025
College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China.
Fruits are an important source of a healthy diet due to their essential nutrients for daily intake. Melon is known as a significant fruit crop of the Cucurbitaceae family based on its various dietary benefits, but its shelf life needs to be maintained for long-term usage. 1-Methylcyclopropene (1-MCP) is a cyclopropene-derived synthetic plant growth regulator (PGR) that is used for significantly delaying the ripening process and maintaining the shelf life of climacteric fruits during storage.
View Article and Find Full Text PDFGM Crops Food
December 2025
School of Life Science, Henan University, Kaifeng, Henan, People's Republic of China.
Malic acid markedly affects watermelon flavor. Reducing the malic acid content can significantly increase the sweetness of watermelon. An effective solution strategy is to reduce watermelon malic acid content through molecular breeding technology.
View Article and Find Full Text PDFFood Chem
March 2025
Dipartimento di Chimica; Centro Interdipartimentale SMART.
Plant metabolites known as cucurbitacins are known to impart an unpleasant bitter taste to edible fruits and even lead to severe health complications after the ingestion of relatively high amounts. In this study, an analytical method based on reversed phase liquid chromatography with combined detection by UV spectroscopy and atmospheric pressure chemical ionization high-resolution single/tandem mass spectrometry was applied to confirm the occurrence of four cucurbitacins (B, D, and R, and 23,24-dihydro cucurbitacin B) previously inferred in unexpectedly bitter-tasting fruits of an Italian variety (Scopatizzo) of unripe melon (Cucumis melo L.), known for the sweetness of its fruits.
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