Comprehensive morphological, physiological, and multiomics analyses of the quality traits of different ginger varieties.

Ginger quality varies significantly among cultivars, yet the underlying mechanisms remain poorly understood. This study integrated morphology, physiology, metabolomics, and transcriptomics to analyse four Chinese ginger varieties (Enshi Fengtou ginger in Hubei-HB, Rizhao Xiaohuang ginger in Shandong-RZ, Weifang Dahuang ginger in Shandong-WF, and Bai ginger in Tongling-TL). The results revealed that HB presented the highest content of gingerols (4.96 mg/g) and terpene volatiles, which correlated with the upregulation of key biosynthetic genes (e.g., HCT, CYP98A, GGPS) and transcription factors (e.g., WRKY, AP2/ERF). RZ exhibited a balanced flavour, whereas WF and TL had high moisture contents and mild tastes and were suitable for fresh consumption. This multiomics approach elucidated the molecular basis of ginger quality differentiation, providing crucial insights for targeted breeding and enhanced utilization of distinct ginger cultivars.