Lipoxygenases (LOXs) play important role in the synthesis of volatile organic compounds (VOCs), which influence the aroma of fruit. In this study, we elucidate that there is a positive relationship between LOXs activity and VOC production in melon (Cucumis melo), and CmLOX genes are involved in fruit aroma generation in melon. To this end, we tested four aroma types of melon that feature a thin...

Use of Ethylene As described by Abeles (1973), interest in ethylene dates back to at least 1864, when Girarden reported that gas from gas lamps caused injuries and defoliation of trees. In 1901, Neljubov identified ethylene as a component of the illuminating gas. Crocker and Knight reported in 1908 that ethylene and illurninating gas induced same physiological responses in flowers. In 1912, Sie...

Five cultivars of honeydew and speciality type melons were evaluated in 2001. Performance from all cultivars was less than optimum. Foliage diseases and fruit cracking and rotting resulted in an extremely large percentage of the fruits having to be graded as culls. This also resulted in smaller fruits than desired. ‘Passport’, an early maturing, speciality type melon has characteristics that me...

The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on ...

The effects of grafting on Na and Cl(-) uptake and distribution in plant tissues were quantified in a greenhouse experiment using six combinations of melon (Cucumis melo L. cv. Arava) and pumpkin (Cucurbita maxima Duchesne×Cucurbita moschata Duchesne cv. TZ-148): non-grafted, self-grafted, melons grafted on pumpkins, and pumpkins grafted on melons. Total Na concentration in shoots of plants wit...

The effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 degrees C, 1min), gaseous ozone (10,000ppm, 30min), gaseous ozone supplied by ...