Multifaceted analyses reveal sugar and organic acid metabolism affecting the palatability in mulched Phyllostachys violascens shoots with varied sheath colors

The color of bamboo shoot sheaths influences both appearance and palatability in mulched Phyllostachys violasc ens shoots, but the mechanisms linking sheath color to flavor and texture are unclear. This study combined metabolomics and transcriptomics to investigate the relationship between sheath color and palatability, focusing on sugar and organic acid metabolism. We identified 5698 metabolites and 33 differentially expressed genes across bamboo shoots with different sheath colors. Darker shoots (black-brown, BSD) exhibited enhanced organic acids and flavor amino acid synthesis, contributing to moderate sweetness. In contrast, as the sheath color lightens (bright-red, BSM; yellow-green, BSL), sugar degradation and cell wall metabolism ( e .g., lignin, pectin, cellulose) became more pronounced. BSL shoots, with the lightest sheath color, demonstrated reduced sugar degradation and increased synthesis of pectin and cellulose, resulting in greater sweetness and improved texture. These findings demonstrate that variations in sheath color are closely linked to metabolic shifts that influence both flavor and texture, offering valuable insights for targeted breeding programs aimed at enhancing bamboo shoot quality. • Sheath coloration impacts sugar and organic acid metabolism in Phyllostachys violasc ens shoots. • Darker bamboo shoots (BSD) show increased organic acid and flavor amino acid synthesis, leading to moderate sweetness. • Lighter bamboo shoots (BSL) exhibit reduced sugar degradation and enhanced pectin and cellulose synthesis, resulting in improved sweetness and texture. • Color shifts from dark to light reflect metabolic changes influencing shoot palatability through downstream products.