Transcriptome profiling reveals key genes related to astringency during cucumber fruit development.

The goal of this study was to provide quantitative data on the catechin contents and underlying molecular regulatory mechanisms in cucumber during fruit development. The dynamic changes in the total catechin contents and RNA-seq-based transcriptome profiling of the flesh and peel of the cucumber cultivar 'YanBai', which is strongly astringent, were examined at three key developmental stages 3, 6 and 9 days post-pollination. The total catechin content decreased as cucumber fruit developed and was significantly lower in the flesh than in the peel.

Erratum: Relationship between gene expression and the accumulation of catechin during spring and autumn in tea plants (Camellia sinensis L.).

[This corrects the article DOI: 10.1038/hortres.2015.

Relationship between gene expression and the accumulation of catechin during spring and autumn in tea plants (Camellia sinensis L.).

The tea plant (Camellia sinensis L.) is an important commercial crop with remarkably high catechin concentrations. Tea is popular worldwide given the plant's health benefits.

Molecular progress in research on fruit astringency.

Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities.