Pitaya Genome and Multiomics Database (PGMD): A Comprehensive and Integrative Resource of Selenicereus undatus.
Pitaya Genome and Multiomics Database (PGMD): A Comprehensive and Integrative Resource of Selenicereus undatus.
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火龙果是一种风味独特、具有上级园艺观赏价值的新型水果。火龙果的潜在经济影响在于它的多种用途，不仅作为农产品和加工食品，而且作为工业和医药产品。它也是基础和应用生物学研究的优良植物材料。一个全面的火龙果数据库将有助于火龙果和其他仙人掌科植物物种的研究。在此，我们构建了火龙果基因组和多组学数据库，这是一个最新的和高质量的火龙果基因组组装的集合。该数据库包含各种信息，如基因组变异，基因表达，miRNA谱，代谢产物和蛋白质组数据，从不同组织和果实发育阶段的不同火龙果品种。在PGMD，我们亦上载了火龙果开花过程的视频及种植教程，以供实际使用。这些数据为今后火龙果的群体遗传学、分子育种和功能研究提供了重要参考。
Pitaya (Selenicereus) is a kind of novel fruit with a delicious taste and superior horticulture ornamental value. The potential economic impact of the pitaya lies in its diverse uses not only as agricultural produce and processed foods but also in industrial and medicinal products. It is also an excellent plant material for basic and applied biological research. A comprehensive database of pitaya would facilitate studies of pitaya and the other Cactaceae plant species. Here, we constructed pitaya genome and multiomics database, which is a collection of the most updated and high-quality pitaya genomic assemblies. The database contains various information such as genomic variation, gene expression, miRNA profiles, metabolite and proteomic data from various tissues and fruit developmental stages of different pitaya cultivars. In PGMD, we also uploaded videos on the flowering process and planting tutorials for practical usage of pitaya. Overall, these valuable data provided in the PGMD will significantly facilitate future studies on population genetics, molecular breeding and function research of pitaya.
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影响因子：
12.3
作者：
Buels R;Yao E;Diesh CM;Hayes RD;Munoz-Torres M;Helt G;Goodstein DM;Elsik CG;Lewis SE;Stein L;Holmes IH
通讯作者：
Holmes IH
影响因子：
6
作者：
Xie F;Hua Q;Chen C;Zhang Z;Zhang R;Zhao J;Hu G;Chen J;Qin Y
通讯作者：
Qin Y
影响因子：
5.8
作者：
Simao, Felipe A.;Waterhouse, Robert M.;Zdobnov, Evgeny M.
通讯作者：
Zdobnov, Evgeny M.
影响因子：
7
作者：
Skinner, Mitchell E.;Uzilov, Andrew V.;Holmes, Ian H.
通讯作者：
Holmes, Ian H.
影响因子：
6.5
作者：
Hua, Qingzhu;Chen, Canbin;Qin, Yonghua
通讯作者：
Qin, Yonghua