BACKGROUND A near‐isogenic line (NIL) of melon (SC10‐2) with introgression in linkage group X was studied from harvest (at firm‐ripe stage of maturity) until day 18 of postharvest storage at 20.5^oC together with its parental control ('Piel de Sapo', PS). RESULTS SC10‐2 showed higher flesh firmness and whole fruit hardness but lower juiciness than its parental. SC10‐2 showed a decrease in respiration rate accompanied by a decrease in ethylene production during ripening, both of which fell to a greater extent than in PS. The introgression affected eleven VOCs, the levels of which during ripening were generally higher in SC10‐2 than in PS. Transcriptomic analysis from RNA‐seq revealed differentially expressed genes (DEGs) associated with the effects studied. For example, 909 DEGs were exclusive to the introgression, and only 23 DEGs were exclusive to postharvest ripening time. Major functions of the DEGs associated with introgression or ripening time were identified by cluster analysis. About thirty‐seven genes directly and/or indirectly affected the delay in ripening of SC10‐2 compared with PS in general and, more particularly, the physiological and quality traits measured and, probably, the differential non‐climacteric response. Of the former genes, we studied in more detail at least five that mapped in the introgression in linkage group (LG) X, and thirty‐two outside it. CONCLUSION There is an apparent control of textural changes, VOCs and fruit ripening by an eQTL located in LG X together with a direct control on them due to genes presented in the introgression (Cm TrpD , Cm NADH1, Cm TCP15, Cm GDSL esterase/lipase and Cm NAC18).

Food safety management has evolved with the Hazard Analysis and Critical Control Point (HACCP) system serving as a global benchmark. However, conventional HACCP does not explicitly address environmental sustainability, leading to challenges such as excessive water use, chemical discharge, and energy inefficiency. Green HACCP extends traditional HACCP by integrating Environmental Respect Practices (ERPs) to fill this critical gap between food safety and sustainability. This study is presented as a conceptual paper based on a structured literature review combined with illustrative industry applications. It analyzes the principles, implementation challenges, and economic viability of Green HACCP, contrasting it with conventional systems. Evidence from recent reports and industry examples shows measurable benefits: water consumption reductions of 20–25%, energy savings of 10–15%, and improved compliance readiness through digital monitoring technologies. It explores how digital technologies—IoT for real-time monitoring, AI for predictive optimization, and blockchain for traceability—enhance efficiency and sustainability. By aligning HACCP with sustainability goals and the United Nations Sustainable Development Goals (SDGs), this paper provides academic contributions including a clarified conceptual framework, quantified advantages, and policy recommendations to support the integration of Green HACCP into global food safety systems. Industry applications from dairy, seafood, and bakery sectors illustrate practical benefits, including waste reduction and improved compliance. This study concludes with policy recommendations to integrate Green HACCP into global food safety frameworks, supporting broader sustainability goals. Overall, Green HACCP demonstrates a cost-effective, scalable, and environmentally responsible model for future food production.

A methodology for making consistent studies of outliers of non-climacteric melon volatile organic compounds at harvest is reported. The juice was squeezed from the fruit of the ‘Piel de sapo’ cultivar harvested during two consecutive seasons and the aroma volatiles were extracted by headspace solid phase microextraction and measured by gas chromatography coupled to mass-spectrometry. A deconvolution analysis was performed to obtain volatile organic compounds. For multivariate the reliable identification of outliers, compound classes were studied as a percentage of total area counts of the melon compounds identified in the chromatogram by principal component analysis and partial least-squares discriminant analysis, and then verified by correlation analysis, box-whisker plot, and formal tests for univariate outliers. Principal component analysis was the key methodology for selecting outliers in variables that mostly did not follow a normal distribution. The presence of an excess in terms of relative percentage of area and the diversity of minor compounds such as alcohols, terpenes, acids, among others, are usually a sign of anomalous data that can be considered outliers in the aroma of this non-climacteric cultivar. This multivariate approach removed outliers, but kept the variability of aroma among the samples of every cultivar.

ISHS VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues Aroma volatiles during non-climacteric melon ripening and potential association with flesh firmness