Transcriptomic and Metabolomic Data on Color and Taste Variation in Radish Sprouts

Integrated transcriptomic and metabolomic analyses of green, red, and purple radish sprouts identify key genes and compounds linked to color and flavor. The dataset, authored by Yanxi Shen and last updated in June 2026, is available as a 3.4 MB XLSX file on figshare. It includes findings on 31 key genes regulating flavonoid accumulation and 12 genes linked to glucosinolate accumulation.

Use Cases

• Identify candidate genes for flavonoid biosynthesis based on differential expression across sprout colors.
• Analyze the relationship between glucosinolate accumulation and pungent flavor formation in radish sprouts.
• Correlate specific gene expression (e.g., RsFLS) with the accumulation of bitter-tasting kaempferol derivatives.
• Investigate the metabolic pathways underlying color variation in microgreen vegetables.

Strengths

• Integrated multi-omics data (transcriptomics and metabolomics) on a single subject.
• Identifies 31 key genes and 12 specific genes linked to traits of interest.
• Comparative analysis across three distinct color phenotypes (green, red, purple).

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Description metadata is limited; actual data quality requires manual inspection after download.

Provenance

Source

figshare

Collection Method

Integrated transcriptomic and metabolomic analyses performed by the author.

Freshness

Last updated 2026-06-02 06:06:09; freshness should be verified.