Integrated metabolomic and transcriptomic analyses elucidates the molecular mechanisms underlying cucurbitacin accumulation and bitterness development in Luffa fruits.

Further analysis revealed that the types of compounds in fruits without bitterness were not significantly different those with bitterness, and some even showed a decreasing trend with increasing bitterness.

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The content of triterpenoids in bitter fruits was significantly higher than that in non-bitter fruits and showed an increasing trend, with the highest content found in YK2, including the cucurbitacins cuA, cuB, and cuD (Supplementary Table S2).

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