Multifaceted Analyses Reveal Sugar and Organic Acid Metabolism Af fecting the Palatability in Mulched Phyllostachys violascens Shoots with Va ried Sheath Colors

The color of bamboo shoot sheaths influences both appearance and palatability in mulched Phyllostachys violascens shoots,but the mechanisms linking sheath color to flavor and texture are uncle ar.This study combined metabolomics and transcriptomics to investigate the relationship between sheath color and palatability,focusing on sugar and organic acid metabolism.We identified 5,698 metabolites an d 33 differentially expressed genes across bamboo shoots with different sheath colors.Darker shoots(bla ck-brown,BSD)exhibited enhanced organic acids and flavor amino acid synthesis,contributing to moder ate sweetness.In contrast,as the sheath color lightens(bright-red,BSM;yellow-green,BSL),sugar degra dation and cell wall metabolism(e.g.,lignin,pectin,cellulose)became more pronounced.BSL shoots,wi th 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 enha ncing bamboo shoot quality.