Table 1 Quantitative and Qualitative traits measured/scored in the mapping populations

Vine traits

N°Br

Number of branches 7 days after the appearance of the first female flower

PLe

Plant length measured at the end of the assay (cm)

NoN°

Number of nodes measured at the end of the assay

Flowering traits

NoMaF

First node with a male flower

NoFeF

First node with a female flower

DMaF

Days from sowing to the development of the first male flower

DFeF

Days from sowing to the development of the first female flower

N°MaF

Number of male flowers measured 7 days after the opening of the first female flower

N°FeF

Number of female flowers measured 7 days after the opening of the first female flower

TN°F

Total number of flowers measured 7 days after the opening of the first female flower

MaF/FeF

Ratio male to female flowers

Immature fruit

IPeLe

Peduncle length (mm)

IFLe

Fruit length (cm)

IFWi

Fruit width (cm)

IFWe

Fruit weight (g)

IRTh

Rind thickness (mm)

IFTh

Flesh thickness (mm)

ICaTh

Cavity thickness (mm)

IBrix

Total soluble solids measured with refractometer (Brix degrees)

IRFi

Rind firmness measured with penetrometer (kg)

IFFi

Flesh firmness measured with penetrometer (kg)

IRBr

Rind brightness, scored visually as matte (0), medium (1) and bright (2)

ILoN°

Number of locules

ILRCo

Rind color measured with colorimeter, Hunter parameter L (Lightness: from white, L = 100, to black, L = 0)

IaRCo

Rind color measured with colorimeter, Hunter parameter a (from redness for positive values to greenness for negative values)

IbRCo

Rind color measured with colorimeter, Hunter parameter b (from yellowness for positive values to blueness for negative values)

ILFCo

Flesh color measured with colorimeter, Hunter parameter L

IaFCo

Flesh color measured with colorimeter, Hunter parameter a

IbFCo

Flesh color measured with colorimeter, Hunter parameter b

Mature fruits

DMa

Days from pollination to maturity

MPeLe

Peduncle length (mm)

MFLe

Fruit length (cm)

MFWi

Fruit width (cm)

MFWe

Fruit weight (g)

MRib

Intensity of fruit ribbing, scored visually based on presence and depth of the ribs as absent (0), surface ribbing (1), intermediate ribbing (2) and strong ribbing (3)

MRTh

Rind thickness (mm)

MFTh

Flesh thickness (mm)

MCaTh

Cavity thickness (mm)

MBrix

Total soluble solids measured with refractometer (Brix degrees)

MpH

pH measured with paper

MRFi

Rind firmness measured with penetrometer (kg)

MFFi

Flesh firmness measured with penetrometer (kg)

MRBr

Rind brightness, scored visually as matte (0), medium (1) and bright (2)

MLoN°

Number of locules

MLRCo

Rind color measured with colorimeter, Hunter parameter L

MaRCo

Rind color measured with colorimeter, Hunter parameter a

MbRCo

Rind color measured with colorimeter, Hunter parameter b

MLFCo

Flesh color measured with colorimeter, Hunter parameter L

MaFCo

Flesh color measured with colorimeter, Hunter parameter a

MbFCo

Flesh color measured with colorimeter, Hunter parameter b

Qualitative traits

Vine traits

SC

Stem color, scored as dark green, intermediate or light green

LIns

Green to white color change in leaf insertion scored as absent or present

T

Presence of tendrils scored as absent or present

Immature fruit

IFSh

Fruit shape, scored as elongated, pear-shaped, discoid or oval

IPriRCo

Primary rind color, scored as dark green, green, light green, white-green or white

IPSecRCo

Pattern of secondary color, scored as dotted speckled, striped or absent

IFCo

Flesh color, scored as green, light green, white-green or white

Mature fruit

MFSh

Fruit shape, scored as elongated, pear-shaped, discoid or oval

MPriRCo

Primary rind color, scored as black, green, orange, yellow, cream or white

MPSecRCo

Pattern of secondary color, scored as dotted speckled, banded, striped or absent

MFCo

Flesh color, scored as green, orange, yellow, cream or white

MRTe

Rind texture, scored as smooth or warted