Genomic Aspects of Melon Fruit Quality

  • Amit Gur
  • Itay Gonda
  • Vitaly Portnoy
  • Galil Tzuri
  • Noam Chayut
  • Shahar Cohen
  • Yelena Yeselson
  • Ayala Meir
  • Einat Bar
  • Rachel Davidovitz-Rikanati
  • Uzi Saar
  • Harry S. Paris
  • Joseph Burger
  • Yaakov Tadmor
  • Efraim Lewinsohn
  • Arthur A. Schaffer
  • Nurit KatzirEmail author
Part of the Plant Genetics and Genomics: Crops and Models book series (PGG, volume 20)


Fruit quality in melon (Cucumis melo) and in other cucurbit species is primarily determined by sweetness, acidity, aroma, color and shelf-life. During ripening, the mesocarp (fruit flesh), the consumed tissue, generally softens due to degradation of cell walls, and accumulates soluble sugars, organic acids, volatiles and additional secondary metabolites. Flesh and rind color undergo developmental changes, the most noticeable of which are changes in pigmentation. This chapter reviews the current knowledge of genes that regulate, or participate in, the major metabolic pathways affecting sugar and acid metabolism (sweetness), volatile organic compounds (aroma) and pigments (color) of the melon fruit.


Transcriptome Sugar metabolism Carotenoids Flavonoids Aroma Volatile organic compounds (VOCs) 


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Copyright information

© Springer International Publishing AG 2016

Authors and Affiliations

  • Amit Gur
    • 1
  • Itay Gonda
    • 1
  • Vitaly Portnoy
    • 1
  • Galil Tzuri
    • 1
  • Noam Chayut
    • 1
  • Shahar Cohen
    • 2
  • Yelena Yeselson
    • 2
  • Ayala Meir
    • 1
  • Einat Bar
    • 1
  • Rachel Davidovitz-Rikanati
    • 1
  • Uzi Saar
    • 1
  • Harry S. Paris
    • 1
  • Joseph Burger
    • 1
  • Yaakov Tadmor
    • 1
  • Efraim Lewinsohn
    • 1
  • Arthur A. Schaffer
    • 2
  • Nurit Katzir
    • 1
    Email author
  1. 1.Center for the Genetic Enhancement of Cucurbit Fruit Quality, Department of Vegetable Research, Newe Ya‘ar Research CenterAgricultural Research OrganizationRamat YishayIsrael
  2. 2.Center for the Genetic Enhancement of Cucurbit Fruit Quality, Department of Vegetable Research, Volcani CenterAgricultural Research OrganizationRishon Le-ZiyyonIsrael

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