Assessment of Genetic Parameters for Vitamin A, Vitamin C, and TSS Content Results in Melon Line Crosses at Five Maturity Stages

Abstract

Melon breeding is directed at improving the quality of the fruit needed to meet consumers' demands. e assessment of hybrid melon candidates on important characteristics (vitamin A, vitamin C, and TSS) at ve maturity stages is needed to get hybrid melon varieties with good fruit quality and determine the right harvest time. is study aimed to evaluate the genetic parameters of vitamin A, vitamin C, and TSS contents of D-612 × PK-669 and PK-361 × PK-165 crossings at ve stages of maturity. e study used a randomized complete block design (RCBD) with eight genotypes as treatment and three replications, so there were 24 experimental units.e eight melon genotypes were G 1 = D-612 × PK-669, G 2 = PK-669 × D-612, G 3 = D-612, G 4 = PK-669, G 5 = PK-361 × PK-165, G 6 = PK-165 × PK-361, G 7 = PK-361, and G 8 = PK-165. e content of vitamin A, vitamin C, and TSS was observed at ve maturity stages, namely, at 55 DAP, 60 DAP, 65 DAP, 70 DAP, and 75 DAP. e right harvest time for the eight genotypes tested was maturity stage 4 (70 DAP) because it had the highest vitamin A, vitamin C, and TSS contents compared to other maturity stages. e inheritance of vitamin A and C content was not a ected by the maternal e ect, while TSS was in uenced by the maternal e ect. e vitamin A, vitamin C, and TSS content characteristics had higher phenotypic diversity coe cients than genetic diversity coe cients, while heritability values in the broad sense for the three melon genotypic characteristics ranged from 0.613 to 0.968. Crosses of PK-165 × PK-361 can be used to assemble hybrid melon varieties that have high vitamin A, vitamin C, and TSS contents because they have positive values for heterosis and heterobeltiosis for the three characteristics.

Predicting physicochemical properties of melon (Cucumis melo L.) using ultrasonic technology and artificial neural network

“…However, the vitamin C value reached its highest point at a certain age, namely at 56 -58 days of age. This situation is in line with another study by Amzeri [9], in which it is explained that at the beginning of growth, the fruit converts simple sugars, then the rate of the process increases due to the enzyme Lgluconolactone oxidase until finally reaching the peak, then decreases again due to oxidation of ascorbic acid into dehydroascorbic acid.…”

“…7). Increase in o Brix value was caused by the formation of sucrose, glucose, and fructose, which were originally still in the form of starch (polysaccharides) [9]. In fully ripe melons, all carbohydrates have been converted into saccharides while at the same time increasing Brix value.…”

“…Thus, ANN can be used to analyze the relationship between various parameters, such as attenuation value, fruit age, and fruit density to predict the physicochemical quality of melon fruit. Fruit age itself shows the changing trend for various fruit quality properties [9], potentially explaining variation better, while the density within a material, including most physical or chemical differences within, affects the attenuation value during propagation [10] and can be measured nondestructively.…”

A comparative study of acoustic and ultrasonic nondestructive testing for evaluating melon quality

“…As maturity rises, there is a tendency for the o Brix value to rise. The formation of sucrose, glucose, and fructose, which were initially in the form of starch (polysaccharides), contributed to the increase in the o Brix value [18], because all carbohydrates in fully ripe melons have been broken into saccharides. These conditions explained the value of TSS which peaked at 60 DAT.…”

Comparative Transcript Levels of Sugar Metabolism Genes Between the Canary Melon and a Vietnamese Non-Sweet Melon Cultivar

“…Worldwide, melon fruits have been consumed by humans as a dessert fruit. Besides the flavorful taste, melon fruits are known to contain many beneficial natural compounds for humans, such as vitamins (A and C) and other bioactive compounds (Dahmani-Mardas et al, 2010;Monforte et al, 2014;Gómez-García et al, 2020;Amzeri et al, 2022). Sweetness (sucrose accumulation) is a key characteristic determining melon fruit quality and consumption (Dai et al, 2011;Schemberger et al, 2020).…”