A time-course transcriptome analysis of wax gourd fruit development reveals predominant genes regulating taste and nutrition.

Xue, Shudan; Wan, Xiaotong; Lu, Sen; Zhong, Yujuan; Xie, Dasen

Xue, Shudan; Wan, Xiaotong; Lu, Sen; Zhong, Yujuan; Xie, Dasen.

Afiliação

Xue S; Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Wan X; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China.
Lu S; Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Zhong Y; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China.
Xie D; Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.

Front Plant Sci ; 13: 971274, 2022.

Article em En | MEDLINE | ID: mdl-36161022

Palavras-chave

citrulline; malic acid; monosaccharides (glucose and fructose); nutrition; taste; transcriptome; wax gourd

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Plant Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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