An increasing trend was observed for TSS content at all development stages, i.e., 4.97, 7.87, 9.77, and 10.67 at 10, 18, 26, and 34 DAP ( Figure 1C ), respectively, whereas watermelon flesh’s firmness was measured as 2.72, 2.05, 1.68, and 1.27 kg/cm 2 at 10, 18, 26, and 34 DAP ( Figure 1D ), which has an opposite trend compared with fruit weight and TSS. pH can reflect the change of watermelon acidity, high pH is consistent with low acidity. pH values were recorded as 4.95, 5.14, 5.33, and 5.66 at 10, 18, 26, and 34 DAP ( Figure 1E ), respectively, indicating a decrease in acidity during fruit development.
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Metabolome and Transcriptome Integration Reveals Insights Into Flavor Formation of 'Crimson' Watermelon Flesh During Fruit Development.
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Nine classes were obtained through the analysis of all the DAMs, among which the content of candidate metabolites in classes 1 and 7 presented an increasing trend, with 49 and 52 DAMs, respectively, such as sucrose citrulline and histidine; in contrast, 65 candidate DAMs in class 4 showed a decreasing trend, similarly, in classes 5 and 6, the metabolites also showed a downward trend during the watermelon flesh development, and there were 30 and 38 candidate DAMs, such as naringenin chalcone, vanillin, salicylic acid, and adenosine ( Figure 2D and Supplementary Table 1 ).