Multi-omics analysis reveals the regulatory network of quality traits in green-skinned eggplant (Solanum melongena...

This study integrated physiological data, widely targeted metabolomics, and transcriptomics from four key developmental stages of flavorful green eggplant. A metabolite map centered on bioactive compounds was constructed based on their accumulation and expression patterns. We further identified key quality traits in eggplant, including sugars, organic acids, pectin, steroidal glycoalkaloids, and antioxidant compounds, and elucidated the dynamic accumulation processes and biosynthetic pathways of these quality-related metabolites. At 30 days post-anthesis, eggplants have a higher pectin content, a softer texture, and accumulate more flavor metabolites. However, by 60 days post-anthesis, the skin turns yellow and the flavor substances decrease. Although the commercial value drops sharply, a large number of flavonoid metabolites accumulate. This study revealed the metabolic regulatory network governing quality traits during the ripening of flavorful green eggplants, offering a theoretical foundation and molecular resources for quality breeding, determination of optimal harvest time, and development of medicinal processing applications.