Courgette Verte (Cucurbita pepo) — Plant Gene Profile | Zobium

Flavor & Sensory Profile

Dominant notes: fresh green, grassy, mild vegetal, earthy, slightly floral.

Brix (typical): 2.8. Sweetness: low. Acidity: low.

Key Genes in Courgette Verte

• Terpene Synthase 1 (CpTPS1) — Encodes a sesquiterpene synthase responsible for producing (E)-β-caryophyllene, the main terpenoid volatile of zucchini leaves and fruit, associated with earthy-woody aroma.: produces (E)-β-caryophyllene, sesquiterpene volatiles
• Phytoene Synthase 1 (CpPSY1) — Encodes phytoene synthase, the rate-limiting enzyme committing geranylgeranyl diphosphate to the carotenoid pathway, determining the yellow-orange pigment levels in zucchini flesh and skin.: produces phytoene, lutein
• Carotenoid Cleavage Dioxygenase 1 (CpCCD1) — Encodes carotenoid cleavage dioxygenase 1, which cleaves carotenoids to produce ionone-type aroma volatiles including β-ionone and geranylacetone, contributing floral and fruity background notes.: produces β-ionone, geranylacetone
• Phenylalanine Ammonia-Lyase 1 (CpPAL1) — Encodes phenylalanine ammonia-lyase, the entry-point enzyme of the phenylpropanoid pathway, driving production of phenolic acids, flavonoids, and chlorogenic acid associated with antioxidant quality.: produces chlorogenic acid, flavonoids
• Fruit Shape Gene SUN (CpSUN) — Encodes a SUN-domain protein influencing fruit elongation; high activity in Zucchini-group cultivars correlates with the characteristic long, cylindrical fruit shape selected in Southern European varieties.: produces auxin distribution factor
• Lipoxygenase 1 (CpLOX1) — Encodes lipoxygenase 1, initiating the oxidative cleavage of polyunsaturated fatty acids to produce C6 aldehydes such as hexanal and (Z)-3-hexenal, responsible for the fresh green grassy aroma characteristic of cut zucchini.: produces hexanal, (Z)-3-hexenal
• LRR Receptor-like Kinase 1 (CpLRR1) — Encodes a leucine-rich repeat receptor-like kinase involved in pattern-triggered immunity; class members were significantly downregulated during aphid infestation, suggesting susceptibility is partly mediated through suppression of this defence layer.: produces LRR kinase signalling

Metabolic Pathways

• Lipoxygenase / C6 Volatile Pathway — activity 45%: Produces hexanal and (Z)-3-hexenal; the characteristic fresh, green, cut-vegetable aroma of raw zucchini
• MEP Terpenoid / Sesquiterpene Pathway — activity 35%: Produces (E)-β-caryophyllene; earthy woody spice background note; suppressed under aphid attack
• Carotenoid & Apocarotenoid Pathway — activity 52%: Produces phytoene, lutein, and cleavage volatiles (β-ionone); governs pale yellow-green flesh colour and subtle floral aroma
• Phenylpropanoid / Polyphenol Pathway — activity 60%: Produces chlorogenic acid and flavonoids; contributes mild bitter finish and antioxidant quality; elevated by organic management
• Pattern-Triggered Immunity (LRR-RLK) — activity 40%: Non-sensory; confers basal resistance to aphids and pathogens; partially suppressed during Aphis gossypii feeding
• Fruit Shape & Elongation — activity 80%: Non-sensory; determines cylindrical elongated fruit form characteristic of the Zucchini group; affects harvest size and uniformity

Soil Microbiome Recommendations

• Rhizophagus irregularis — Improved phosphorus uptake supports carotenoid biosynthesis and produces more uniformly coloured fruit with better nutritional density
• Bacillus amyloliquefaciens — Elevates fruit phenolic acid and flavonoid levels, mimicking the quality advantage observed in organically grown courgette (Hallmann et al. 2020), while also suppressing early fungal pathogens
• Trichoderma harzianum — Reduces damping-off and crown rot pressure in wet soils; partially compensates for the downregulation of LRR defence kinases observed under biotic stress in zucchini
• Bacillus subtilis — Helps maintain (E)-β-caryophyllene production and aromatic complexity under pest pressure, countering the terpene suppression documented in aphid-infested zucchini by Vitiello et al. 2021