TAILIEUCHUNG - Determination of gene escape and fruit quality characteristics in transgenic melon (Cucumis melo L. var. inodorus)
Gene escape and fruit quality characteristics of transgenic melons (Cucumis melo L. var inodorus cv. ‘Kirkagac 637’) resistant to zucchini yellow mosaic virus (ZYMV) and control plants were investigated under screenhouse conditions. | Research Article Turk J Agric For 34 (2010) 135-143 © TÜBİTAK doi: Determination of gene escape and fruit quality characteristics in transgenic melon (Cucumis melo L. var. inodorus) Yeşim YALÇIN MENDİ1,*, Nebahat SARI1, Asiye AKYILDIZ2, İlknur SOLMAZ1, Ceren ÜNEK1, Okan ÖZKAYA1, Sedat SERÇE3 1 Laboratory for Biotechnology, Department of Horticulture, Faculty of Agriculture, Çukurova University, 01330 Balcalı, Adana - TURKEY 2Department of Food Technology, Faculty of Agriculture, Çukurova University, 01330 Balcalı, Adana - TURKEY 3Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, Antakya, Hatay - TURKEY Received: Abstract: Gene escape and fruit quality characteristics of transgenic melons (Cucumis melo L. var inodorus cv. ‘Kirkagac 637’) resistant to zucchini yellow mosaic virus (ZYMV) and control plants were investigated under screenhouse conditions. No significant differences were observed between transgenic and transgenic × control genotypes, with regard to rind thickness, fruit cavity length, fruit cavity width, total soluble solids, pistil scar diameter, and peduncle length. Fruit characters, including fruit weight, fruit width, fruit length, fruit flesh thickness, and peduncle diameter were significantly different. These results indicate that transgenic × control genotypes had higher values than transgenic (T4 and T20) genotypes, regarding fruit weight, fruit width, fruit length, fruit flesh thickness, and peduncle diameter. Significant differences were not observed between transgenic (T4 and T20), control, and transgenic × control genotypes in terms of L-ascorbic acid, malic acid, citric acid, sucrose, glucose, or fructose, but differences were observed for fruit total acidity. Esters, lactones, and alcohols were aroma components, but none differed significantly between the transgenic and control genotypes. The results show that there was 100% gene escape in the control plants within 10 m of the
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