Grafting is a horticultural practice whereby one plant with desirable marketable traits, the scion, is fused by means of tissue regeneration to the stem of another plant (rootstock) that has desirable root traits (Janick, 1986). While grafting is used extensively to propagate fruit, nut, and ornamental crops (Oda & Lee, 2003), grafting of vegetables is less well known. Yet vegetables have been grafted for almost 100 years (Tateishi, 1927), and watermelon (Citrullus lanatus) was the first vegetable crop to be grafted on a commercial scale (