ArticleFrontiers in plant science2022
A time-course transcriptome analysis of wax gourd fruit development reveals predominant genes regulating taste and nutrition.
Article in Frontiers in plant science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Effect of different cooking methods on the sensory, nutritional, and flavor profiles of threeFood chemistry: X · 2026Article
- Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Food chemistry. Molecular sciences · 2025Article
- Metabolomic Analysis of Different Parts of Black Wax Gourd (Foods (Basel, Switzerland) · 2025Article
- Comparative transcriptome provides insights into gene regulation network associated with the resistance toFrontiers in plant science · 2023Article
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5 authors.
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Abstract
Wax gourd, which belongs to Cucurbitaceae, is an excellent plant resource with the concomitant function of both medicine and foodstuff. Its unique taste and rich nutrition are deeply accepted by consumers. However, the main flavor and nutrients are still unclear, which restricts the quality breeding process of wax gourd. Here, we discovered that monosaccharides, malic acid and citrulline affect the flavor and nutrition of wax gourd and clarified the dynamic accumulation process of these metabolites. To gain insights into the underlying predominant genes regulating accumulation of these metabolites, we performed a time-course transcriptome analysis using RNA-sequencing analysis and compared the expression of screened genes among twenty-four germplasms with different metabolites levels. In addition, the expression abundance among the homologous genes were also analyzed. Finally, a total of 8 genes related to sugar [
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