Identification and validation of key genes related to preferred flavour profiles in Australian commercial papaya (Carica papaya L.)

To uncover a suit of genes related to the consumer preferred flavours, whole RNA sequencing followed by de novo genome assembly was performed on extreme flavoured papaya varieties RB1 (preferred with sweet flavour and floral aroma) and 1B (non-preferred with bitter flavour and musty aroma) fruits at ripe and unripe stages. We then performed gene expression profiling analysis using data obtained from RNA-seq of 2 different papaya varieties at ripe and unripe stages. Overall design: Comparative gene expression profiling analysis of RNA-seq data for RB1 and 1B at ripe and unripe stages, three biological replicates were included for each variety at each maturity stage. While RB1 at ripe stage was set as control group.