Insights into dill (Anethum graveolens) flavor formation via integrative analysis of chromosomal-scale genome, metabolome and transcriptome
This study constructed the chromosome level genome and identified the main VOCs and related key genes in flavor formation of dill, shedding lights on our understanding of terpenoid biosynthesis but also offered guidance for future genetic research on molecular breeding in Anethum graveolens.
Authors
- Jian Zhang (ORCID: https://orcid.org/0000-0003-1507-4718)
- Guo‐Fei Tan (ORCID: https://orcid.org/0000-0002-1308-3357)
- Pei-Zhuo Liu
- Ai‐Sheng Xiong (ORCID: https://orcid.org/0000-0002-7900-5001)
- Hongxing Liu (ORCID: https://orcid.org/0000-0002-0547-5721)
- Yujie Sun (ORCID: https://orcid.org/0000-0002-9489-4820)
- Yangqin Xie (ORCID: https://orcid.org/0000-0002-8166-7071)
- Rongrong Zhang (ORCID: https://orcid.org/0000-0001-9106-7013)
- Yahui Wang (ORCID: https://orcid.org/0000-0002-3445-9341)
- Fei Fang (ORCID: https://orcid.org/0009-0004-5076-8410)
- Zhi-Feng Chen
Institutions
- Nanjing Agricultural University (CN)
- Zunyi Normal College (CN)
- Guizhou Academy of Agricultural Sciences (CN)
- Ministry of Agriculture (EE)
- Ministry of Agriculture and Rural Affairs (CN)
- Okanagan University College (CA)
Publication Details
- Journal
- Journal of Advanced Research
- Published
- 2025-03-16
- DOI
- https://doi.org/10.1016/j.jare.2025.03.024
- Citations
- 1
- Primary Topic
- Plant biochemistry and biosynthesis
- Type
- article
- Field-Weighted Citation Impact
- 0.81