Analysis of melon breeding pure lines developed by dihaploidization with regards to flavor and some qualification criteria

The melon (Cucumis melo L.) is commonly grown throughout the world with different biochemical properties and morphologic diversity. In this study, aroma compounds of melon obtained by dihaplodization were determined. For that purpose, this study was performed to the parthenogenetic response of 431 plants which belong to 7 different melon types. A total of 535 haploid embryos were rescued and among them 61% were converted to haploid plants. In vitro colchicine applications were failed. For this reason, in vivo colchicine treatment applied to 184 haploid plants which were acclimated from in vitro to the ambient environment. 109 dihaploid plants identified by flow cytometry were fertilized to obtain fertile lines. Fruits of 44 lines including 16 Galia, 13 Ananas, 3 Piel de Sapo, 5 Charanthi, 4 Hıdır and 3 Hıdır x Cantaloupe hybrids were obtained. Physicochemical and sensory analyzes were carried out by using GC-MS-FID techniques to quantify the 8 selected genotyping flavor substances by liquid-liquid extraction method. As a result of aroma analysis, a total of 48 aroma compounds, 16 ester compounds, 7 sulfur compounds, 19 high alcohols, 4 terpenes, 2 aldehits and ketones, were determined. Total amounts of aroma compounds found in genotypes were determined between 2452 μg / kg and 10419.5 μg / kg. Total amounts of aroma compounds were found higher in Cantaloupe group melons. The alpha cardinol terpenoid which was not found in other types of melon before were found in the Hıdır, Turkish type of melon.