Integrated transcriptomic and metabolomic analysis of the snap bean pod fiber mutant (bfm) identifies candidate genes associated with pod wall fiber accumulation

In the actual production process, excessive fiber content in bean pods can lead to a deterioration in their taste after cooking, seriously affecting their edible quality. In order to better study the mechanism of fiber formation in bean pod walls, we selected a bean pod fiber mutant (bfm) from the bean mutant library.