Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification quantitative loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis rind flesh, using a Recombinant Inbred Line (RIL) population from cross ‘Piel de Sapo’ (PS) × ‘Védrantais’ (VED), two commercial varieties segregating for ripening behavior. A total 82 VOCs were detected by gas chromatography–mass spectrometry (GC–MS), 166 QTLs identified. main QTL cluster on chromosome 8, collocating with previously described ripening-related ETHQV8.1, important role biosynthesis. clusters involved esters, lipid-derived volatiles apocarotenoids also identified, candidate genes have been proposed ethyl 3-(methylthio)propanoate benzaldehyde Our results provide insights deciphering aroma offer new tools flavor breeding.