Allium sativum Transcriptome or Gene expression. Allium sativum

Garlic, with high medical and edible value, is prone to produce green pigment during storage, which seriously affects product quality. Here, we found that multiple metabolic pathways involve the formation of garlic green pigment by analyzing the transcriptome and proteome changes of garlic stored at 4℃ for 0, 10,15 and 40 days.