Effect of bagging on the expression of genes related to flavor quality and amino acid synthesis in blue honeysuckle (Lonicera caerulea L.)

Fruit bagging is an important cultivation practice in fruit tree production. By exploring the effects of bagging on the quality of Lonicera caerulea L. (blue honeysuckle), this study aims to provide a theoretical basis for the cultivation of high-quality blue honeysuckle. This study investigates the effects of blue, red, and white paper bag treatments on the intrinsic quality of mature blue honeysuckle fruits. The results showed that bagging significantly increased the titratable acidity and, notably, the protein content of the fruits. A metabolomic analysis of the fruits under the red paper bag treatment identified 238 differential metabolites, with a high proportion of amino acids and lipids. Transcriptomic data combined with metabolomic analysis identified 27 differentially expressed structural genes involved in amino acid biosynthesis after bagging. This study provides new insights into how bagging affects the quality of blue honeysuckle fruits and reveals the molecular mechanisms regulating amino acid biosynthesis.