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The '''Galia melon''', also known as '''Barf Melon''' in [[Southeast Asia]], is a type of [[F1 hybrid|F<sub>1</sub> hybrid]] [[melon]] originating from a cross between the green-flesh melon cultivar 'Ha-Ogen' and the netted-rind melon cultivar 'Krimka'. Developed in [[Israel]] at the Ne´ve Yaar Research Center of the Agricultural Research Organisation by the melon breeder Dr. Zvi Karchi,<ref>Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17</ref> and released in 1973, the Galia melon was named after Karchi's daughter, whose name means "God's wave" in [[Hebrew]].<ref>{{cite web|url=http://news.ufl.edu/2002/02/20/galiamelons/ |title=02 » UF Develops Method To Grow Exotic Galia Muskmelons » University of Florida |author=University of Florida |work=ufl.edu |url-status=dead |archive-url=https://web.archive.org/web/20121216060536/http://news.ufl.edu/2002/02/20/galiamelons/ |archive-date=2012-12-16 |df= }}</ref>
The '''Galia melon''', also known as '''sarda''' in [[Southeast Asia]], is a type of [[F1 hybrid|F<sub>1</sub> hybrid]] [[melon]] originating from a cross between the green-flesh melon cultivar 'Ha-Ogen' and the netted-rind melon cultivar 'Krimka'. Developed in [[Israel]] at the Ne´ve Yaar Research Center of the Agricultural Research Organisation by the melon breeder Dr. Zvi Karchi,<ref>Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17</ref> and released in 1973, the Galia melon was named after Karchi's daughter, whose name means "God's wave" in [[Hebrew]].<ref>{{cite web|url=http://news.ufl.edu/2002/02/20/galiamelons/ |title=02 » UF Develops Method To Grow Exotic Galia Muskmelons » University of Florida |author=University of Florida |work=ufl.edu |url-status=dead |archive-url=https://web.archive.org/web/20121216060536/http://news.ufl.edu/2002/02/20/galiamelons/ |archive-date=2012-12-16 |df= }}</ref>


According to the trade type definition, the fruits of the Galia have the following characteristics:<ref>OECD: ''International Standardisation of Fruit and Vegetables. Melons''. OECD Publishing, 2006, S. 54–57. {{ISBN|978-92-64-02255-3}} [http://www.oecdbookshop.org/oecd/display.asp?sf1=Title&K=5L9ZDJQ932F8&%20Food;%20&m=1&tag=XONQW8XX4X7949479M7CN7&lang=EN&sf4=SubVersionCode&sort=sort_date/d&st1=Normalisation%20internationale%20des%20fruits%20et%20l%E9gumes&sf3=SubjectCode&st3=30&dc=35&st4=not%20E4%20or%20E5%20or%20P5&ds=Normalisation%20internationale%20des%20fruits%20et%20l%E9gumes;%20Agriculture%20&plang=en (online)]</ref> the average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color of the skin, when it starts turning from green to yellow.<ref>{{Cite web|url=https://fshs.org/proceedings-o/2007-vol-120/FSHS%20vol.%20120/162-167.pdf|title=Fruit yield, quality variables and powdery mildew susceptibility of Galia melon cultivars grown in a passively ventilated greenhouse.|last=Mitchell|first=Jean Marie M.|date=2007|website=|archive-url=|archive-date=|url-status=|access-date=}}</ref> Left at room temperature, Galia keeps well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve flavor.
According to the trade type definition, the fruits of the Galia have the following characteristics:<ref>OECD: ''International Standardisation of Fruit and Vegetables. Melons''. OECD Publishing, 2006, S. 54–57. {{ISBN|978-92-64-02255-3}} [http://www.oecdbookshop.org/oecd/display.asp?sf1=Title&K=5L9ZDJQ932F8&%20Food;%20&m=1&tag=XONQW8XX4X7949479M7CN7&lang=EN&sf4=SubVersionCode&sort=sort_date/d&st1=Normalisation%20internationale%20des%20fruits%20et%20l%E9gumes&sf3=SubjectCode&st3=30&dc=35&st4=not%20E4%20or%20E5%20or%20P5&ds=Normalisation%20internationale%20des%20fruits%20et%20l%E9gumes;%20Agriculture%20&plang=en (online)]</ref> the average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color of the skin, when it starts turning from green to yellow.<ref>{{Cite web|url=https://fshs.org/proceedings-o/2007-vol-120/FSHS%20vol.%20120/162-167.pdf|title=Fruit yield, quality variables and powdery mildew susceptibility of Galia melon cultivars grown in a passively ventilated greenhouse.|last=Mitchell|first=Jean Marie M.|date=2007|website=|archive-url=|archive-date=|url-status=|access-date=}}</ref> Left at room temperature, Galia keeps well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve flavor.

Revision as of 02:35, 22 July 2020

Galia melon
Cucumis melo var. reticulatus
Hybrid parentage'Ha-Ogen' × 'Krimka'
VarietyCucumis melo var. reticulatus
BreederDr. Zvi Karchi
OriginIsrael

The Galia melon, also known as sarda in Southeast Asia, is a type of F1 hybrid melon originating from a cross between the green-flesh melon cultivar 'Ha-Ogen' and the netted-rind melon cultivar 'Krimka'. Developed in Israel at the Ne´ve Yaar Research Center of the Agricultural Research Organisation by the melon breeder Dr. Zvi Karchi,[1] and released in 1973, the Galia melon was named after Karchi's daughter, whose name means "God's wave" in Hebrew.[2]

According to the trade type definition, the fruits of the Galia have the following characteristics:[3] the average weight for a Galia melon is one kilogram. They have a rounded shape, a dense netting of rough lines on the skin, and become yellow at full maturity; they are sweet and aromatic, with a special aroma and flavor and a very high content of total soluble solids (values up to 18° are possible, although the minimum value to be considered commercially mature is 11°). Ripeness is measured not by softness at the stem, but rather by color of the skin, when it starts turning from green to yellow.[4] Left at room temperature, Galia keeps well, but after cutting, uneaten pieces should be wrapped and refrigerated to preserve flavor.

They are not particularly difficult to grow. Galias are now grown in Algeria, Brazil, Guatemala, Portugal, Spain, Morocco, Southern US regions, Costa Rica, Panama, Honduras, Greece, Turkey, Israel, and Egypt.

References

  1. ^ Karchi, Z. 2000 Development of melon culture and breeding in Israel. Acta Horticulturae 2000 510: 13-17
  2. ^ University of Florida. "02 » UF Develops Method To Grow Exotic Galia Muskmelons » University of Florida". ufl.edu. Archived from the original on 2012-12-16.
  3. ^ OECD: International Standardisation of Fruit and Vegetables. Melons. OECD Publishing, 2006, S. 54–57. ISBN 978-92-64-02255-3 (online)
  4. ^ Mitchell, Jean Marie M. (2007). "Fruit yield, quality variables and powdery mildew susceptibility of Galia melon cultivars grown in a passively ventilated greenhouse" (PDF).
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