‘SW’, a New Watermelon Cultivar with a Sweet and Sour Flavor

in HortScience

Improving living standards have led to increasing interest in the quality of watermelon [Citrullus lanatus (Thunb.) Manf.] fruit among producers and consumers; thus, the cultivation of high-quality watermelon varieties that meet consumer demands is particularly important. Watermelon fruit quality includes commodity quality, organoleptic quality, nutritional quality, and more. Organic acid composition and content are thought to play an important role in the organoleptic quality, nutritional quality, and metabolism of the fruit (Silva et al., 2004; Zampini et al., 2008). Furthermore, organic acids have important nutritional value for the human body; the natural flavor malic

Contributor Notes

This research was supported by the China Agriculture Research System (CARS-25-03), grants from the Agricultural Science and Technology Innovation Program (CAAS-ASTIP-2018-ZFRI), the National Natural Science Fund of China (31672178 and 31471893), and the Central Public-interest Scientific Institution Basal Research Fund (No. 1610192018109).

Corresponding author. E-mail: lwgwm@163.com.

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    Ripe ‘203Z’ and ‘SW’ fruit showing spherical fruit, rind pattern and thickness, and pink-red flesh.

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    The content of soluble sugars (glucose, fructose, and sucrose) (A), soluble solid content (B), organic acids content (malic acid and citric acid) (C), and pH (D) in ripe ‘SW’, ‘203Z’, and ‘Sugar Baby’ fruit in the Summer and Fall of 2016. The bars represent mean ± se (n = 5).

Article References

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