Project name: Allium sativum

Description: Green discoloration is one of the most important problems that cause low quality of product in processing of garlic, which can be induced by low temperature stress. But the mechanism of low temperature-induced green discoloration is poorly understood. In the present study, the controlled garlic and three low temperature-treated garlic samples (stored at 4 oC with 10, 15, and 40 days, respectively) were used for genome-wide transcriptome profiling analysis.

Data type: transcriptome

Sample scope: Monoisolate

Last updated: 2018-05-21