Abstract Melon (Cucumis melo L.) is an economically important horticultural crop. Spotted rind at maturity is an important appearance quality trait in melons. However, the gene controlling this trait remains unknown. In this study, the inheritance pattern of this trait was explored, and the candidate gene underlying this trait was also successfully identified. Genetic analysis showed that a single dominant gene, Cucumis melo Spotted Rind (CmSR), regulates the spotted rind trait. A preliminary genetic mapping analysis was conducted based on a BSA-seq approach. The CmAPRR2 gene was identified to be linked with the spotted rind trait and was located on the short arm of chromosome 4. It harbored two single-nucleotide mutations (chr4: 687014 G/A and chr4: 687244 C/A) in the non-spotted line ‘Yellow 2’, which may result in the alternative splicing of the transcript and an amino acid change in the respective protein, from proline to glutamine, respectively. Moreover, marker SNP687014-G/A was developed and co-segregated with the spotted rind trait. Therefore, it is speculated that the CmAPRR2 gene may be involved in the regulation of the spotted rind trait in melon. This study provides a theoretical foundation for further research on the gene regulatory mechanism of the rind color in melon. L. L crop melons However unknown explored CmSR, CmSR , (CmSR) BSAseq BSA seq approach CmAPRR 4 singlenucleotide nucleotide chr4 chr (chr4 68701 GA G 68724 C/A CA C nonspotted non Yellow 2, 2 2’ protein glutamine respectively Moreover SNP687014G/A SNP687014GA SNPGA SNP687014 SNP cosegregated co segregated Therefore melon (CmSR (chr 6870 6872 SNP687014G SNP68701 687 SNPG SNP6870 68 SNP687 6 SNP68 SNP6

Abstract Phenolic acids existed in many agricultural products especially in vegetables and considered as important natural antioxidants. Eleven phenolic acids existed commonly in vegetables were chosen to assess the antioxidant activities using DPPH·, ·ABTS+, ·O2-, and ·OH scavenging assays, as well as ferric reducing power and β-carotene bleaching assays. The results showed that caffeic and protocatechuic acid with simple dihydroxylation structures have the best antioxidant activities, while p-Hydroxybenzoic and p-Coumaric acid with mono hydroxylation structures have the lowest antioxidant activities in most assays. The antioxidant activity of caffeic acid was higher than protocatechuic acid and ferulic acid higher than isoferulic acid may be due to the substituents and the position of substituents on the benzene ring. Antioxidant activities of caftaric, chicoric and chlorogenic acid and its derivates with complex dihydroxylation structures were high relatively among phenolic acids. The different concentration ranges of phenolic acids were obtained based on the quantitative relationship between antioxidant or prooxidant activities and sample concentrations. The prooxidant effect of phenolic acids was rarely observed in the present study. The results were conducive to further research on potential biological activities of vegetables.