Comparative transcriptomic profiling in the pulp and peel of pitaya fruit uncovers the gene networks regulating pulp color formation.

Pitaya (genus ) is a popular fruit. To develop pitaya fruit with greater marketability and high nutritional value, it is important to elucidate the roles of candidate genes and key metabolites that contribute to the coloration of the pitaya pulp and peel. By combining transcriptome and biochemical analyses, we compared and analyzed the dynamic changes in the peel and pulp of (white pulp) and (red pulp) fruits at four key time points during ripening.

Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya.

Aroma is one of the major inherent quality characteristics in fruits. Understanding the composition of aroma volatiles and their biosynthesis mechanism is crucial to improving fruit quality. However, the biosynthesis mechanism of aroma volatiles has not been characterized yet in white-fleshed pitaya ().