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combining ability, dudaim, heterosis, melon, volatile compounds
Abstract:
Abstract Understanding the volatile profile of melon is an ever increasingly important task for breeders for enhancing their flavour component. For this purpose, F1 progeny and parental lines were analysed using headspace-solid phase microextraction gas chromatography?mass spectrometry-based analysis. Diallel analysis showed that most of the investigated compounds were controlled via non-additive genetic effects with general combining ability to specific combining ability ratios of less than 0.4. High heterosis results were observed in alcohols such as ethanol and octanol in both rind and mesocarp samples and benzylalcohol in the rind. It was also noted that the ester-based compounds with high heterosis values in mesocarp samples differed from those with heterosis in rind samples. These observations further emphasize the non-additive control of these compounds. It can be concluded that non-additive genetic control is strongly governing the genetic profile within the studied progeny. This finding indicated that dudaim lines as a valuable genetic material enhanced the volatile profile of odourless commercial types of ameri and inodorus melon.
