Inheritance of sour taste in melon (Cucumis melo)

Inheritance of sour taste in melon (Cucumis melo)

2006

A:PS

To elucidate the genetic mode of strength of sour taste in melon fruit, 6 melon lines (PI 124112, Euncheon, Newmelon, #33498, GM78 and Tituam) were selected and crossed with each other for making a 6-parent half-diallel cross combination. Among the 6 lines, PI 124112 was the only sour parent, the others were not sour. Three characters: sourness, organic acid content (AC) and pH, related to sour taste of fruit flesh were evaluated or measured. The fruit taste of all F1s from the crosses between the sour parent PI 124112 and the others were sour, even though they gave different strengths in sourness according to combinations. The taste of fruits of all F1s among non-sour parents was not sour at all. Correlation graph between sourness, pH and AC showed that pH was more reliable for evaluation of sour taste than AC. The boundary of pH value between sour plant and non-sour plant was approximately of pH 5.7. The character sourness showed almost complete dominance. However, the sour strength of each F1 combination differed, therefore it seemed that some modifying genes are concerned in the expression of sourness strength.

v.24(1):20-25, KOREAN JOURNAL OF HORTICULTURAL SCIENCE & TECHNOLOGY

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