Table 4

Name and abbreviations of the traits analysed in the current report

Trait

Abbreviation


Ripening rate

RR

Early yield

Eay

Fruit Weight

FW

Fruit Shape

FS

Fruit diameter

FD

Fruit Length

FL

Fruit Convexity

FCONV

Ovary Shape

OVS

Soluble Solid Content

SSC

Fruit number

FN

Fruit Yield

FY

Primary branch number

PB

Percentage of mature fruit

PMF

Flesh firmmes

FF

Seed cell diameter

SCD

Fruit Flesh proportion

FFP

Percent netting

PN

βeta-carotene

β-car, β-carM and β-carE

Ethylene production

ETH

Powdery mildew resistance

PM

Aphis gossypii tolerance

Ag

External Color

ECOL

Flesh Color

FCOL

Ring sugar content

RSC

Leaf Area

LA

Total losses

TL

Over ripening

OVR

Finger texture

FT

Water -soaking

WSD

Flesh browing

FB

Fusarium rot

FUS

Stemphylium rot

ST

Fruit flavor

FLV

Necrosis

NEC

Vine weight

VW

Primary root length

PRL

Average diameter of the primary root

PAD

Secondary root density

SRDe

Average lenght of secondary roots

ALSR

Skin netting

SN

Skin thickness

STH

Dry matter

DM

pH

pH

Titratable acidity

TA

3-hydroxy-2,4,4-trimethylpentyl 2-methylpropanoate

PRO

Octanal

OCT

Glucose

GLU

Fructose

FRU

Sucrose

SUC

Total sugars

TSUG

Succinic

SUCC

Sourness

SOUR

Bitterness

BITTE

Sweetness

SWEET

Cucumber mosaic virus

CMV

Net cover

NTC

Net density

NTD

Stripes

STR

Sutures

SUT

Softness

WFF

Total carotenoids

CAR

Phytoene

PHY

α-carotene

αCR

Lutein

LUT

Pentamerous

p

Resistance to Fusarium races 0 and 2

Fom_1

Resistance to Fusarium races 0 and 1

Fom_2

Monoecious

a

Spots on the rind

mt_2

Melon necrotic spot virus

Nsv

Sutures

s-2

Virus aphid transmision

Vat

White flesh

wf

Zucchini Yellow Mosaic Virus

Zym


Diaz et al. BMC Plant Biology 2011 11:111   doi:10.1186/1471-2229-11-111

Open Data