Physiological responses and production of Gama Melon Parfum (Cucumis melo L. cv. GMP) on different water availability

Nellis Nadinda  Putri Renata; Budi Setiadi Daryono; Wiko Arif Wibowo; Diah Rachmawati

doi:10.24831/jai.v52i3.54022

Nellis Nadinda Putri Renata Faculty of Biology, Gadjah Mada University, Jl. Teknika Selatan, Sekip Utara, Sleman, Daerah Istimewa Yogyakarta 55281, INDONESIA
Budi Setiadi Daryono Faculty of Biology, Gadjah Mada University, Jl. Teknika Selatan, Sekip Utara, Sleman, Daerah Istimewa Yogyakarta 55281, INDONESIA
Wiko Arif Wibowo Faculty of Biology, Gadjah Mada University, Jl. Teknika Selatan, Sekip Utara, Sleman, Daerah Istimewa Yogyakarta 55281, INDONESIA
Diah Rachmawati Faculty of Biology, Gadjah Mada University, Jl. Teknika Selatan, Sekip Utara, Sleman, Daerah Istimewa Yogyakarta 55281, INDONESIA

DOI: https://doi.org/10.24831/jai.v52i3.54022

Abstract

Gama Melon Parfum (GMP) cultivar is a result of crossbreeding between the Natsuno Omoide and Miyamauri melon varieties in 2011. GMP exhibits a unique phenotypic characteristic, including a bitter taste of the fruit flesh and produces a stronger aroma. The objective of this study was to investigate the physiological responses and productivity of GMP under varying water conditions. The experiment was conducted using a single factor consisting of different levels of water availability with field capacity at 50%, 75%, and 100%, as well as submergence at 2 cm, 4 cm, and 8 cm above the soil surface. Each treatment was replicated three times. The plot size for each replication was 2 m x 2 m, ensuring consistent conditions for all treatments. The results of the study showed that treatment with 100% field capacity increased stem diameter, while treatment with 50% field capacity increased the root-to-shoot ratio of GMP. Submergence treatment at 8 cm decreased stem diameter and the root-to-shoot ratio of GMP. The 50% field capacity treatment reduced the total chlorophyll levels in GMP leaves. Submergence treatment at 8 cm increased the total chlorophyll levels in GMP leaves. The 50% field capacity treatment increased fruit fresh weight, while submergence treatment at 2 cm decreased fruit fresh weight. Submergence treatment at 2 cm reduced fruit water content, whereas submergence treatment at 8 cm increased water content in GMP fruits.

Keywords: drought; Gama Melon Parfume (GMP); growth; plant physiological responses; submergence