Multi-omics approaches investigate the bitter flavor in the shoot of Bambusa oldhamii Munro.

ABSTRACT:

Background

Bamboo, widely distributed in Southeast Asian and East Asia, is a palatable food resource, with its nutritional and low-fat properties, and functions in economic and ecological balance. As an important food source, some bamboo shoots often synthesize bitter chemicals in a special developing period or in a particular position of the shoot, which depends on the edible bamboo species. In this research, we focus on a sympodium bamboo, Bambusa oldhamii Munro, located in Southeast China, which has special biological properties. When the shoots are harvested underground, the shoots taste tender and tasty enough, but when the shoots erupt out of the soil surface with sunlight for days, the shoot has a little bitterness in the tip portion. This research conducts multi-omics appro

SUBMITTER: Jiao Y 

PROVIDER: S-EPMC12581243 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature