Biosynthesis and perception of melon aroma

Melon is a highly polymorphic species that comprises an extensive number of wild and cultivated genotypes that can be sub-clustered according to different traits. Melon exhibits extreme diversity for fruit traits. Fruits of the species vary in size, shape, sugar content, acidity, external and internal color, and aroma, traits that are basic for marketing type characterization. This variability provides an intriguing subject for investigations into the genetic and physiological basis of fruit appearance and quality, the latter of which is determined largely by taste, sugar content, and aroma. Melons accumulate a large number of volatile aroma compounds. Attempts to evaluate the differences in the aroma properties and the aroma compounds of cantaloupes, muskmelons and honeydews have been described. An understanding of the regulation of the biosynthesis of melon fruit aroma formation will permit the formulation of efficient molecular breeding tools that will lead to the development of elite long shelf-life (LSL) varieties.