Variation in Sugar, Organic Acid and Volatile Flavor Compounds of Watermelon (Citrullus lanatus) Grafted on Different Rootstocks at Different Harvest Time

Abstract

Grafting is used as a viable option for disease control in watermelon production; however, this process can affect quality parameters of the fruits. The aim of this study was to determine sugar, organic acid and volatile flavor compounds of grafted Crisby and Crimson Tide watermelon cultivars at 2 harvest times. In the study, the effect of two watermelon cultivars, three rootstocks and two harvesting time on some of the fruit quality characteristics were determined. Results showed that the quality parameters of samples varied based on the cultivar, rootstock and harvest time. The ranges for glucose, fructose and sucrose contents of fruits were 2.31-2.52%, 3.71-4.01%, 0.70-1.69%, respectively. Organic acids of the samples were composed of citric, acetic, malic, tartaric and oxalic acids and their respective ranges were 135.25-195.13 mg/kg, 97.00-124.13 mg/kg, 67.50-151.50 mg/kg, 61.00-85.38 mg/kg, 22.75-36.25 mg/kg. The main flavor components of samples were trans-2-nonenal, cis-6-nonen-1-ol, nonanal and 6methyl-5-hepten-2-one.