Supplementary Material: A COMPASS for VESPUCCI: A FAIR way to explore the grapevine transcriptomic landscape

1. Supplementary Data: -Genes involved in pollen development -Pectin Methyl-Esterases and biotic stress -MYB14 transcription factor modulated genes Supplementary table 1: A selection of few example queries using GraphQL, pyCOMPASS and rCOMPASS Supplementary Table 2: Comparison table between VESPUCCI...

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Detalles Bibliográficos
Autores: Moretto, Marco, Sonego, Paolo, Pilati, Stefania, Matus, José Tomás, Costantini, Laura, Malacarne, Giulia, Engelen, Kristof
Tipo de recurso: conjunto de datos
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/330864
Acceso en línea:http://hdl.handle.net/10261/330864
Access Level:acceso abierto
Descripción
Sumario:1. Supplementary Data: -Genes involved in pollen development -Pectin Methyl-Esterases and biotic stress -MYB14 transcription factor modulated genes Supplementary table 1: A selection of few example queries using GraphQL, pyCOMPASS and rCOMPASS Supplementary Table 2: Comparison table between VESPUCCI v1 and v2 main features Supplementary Table 3: Comparison table between several on-line resources for grapevine and other plant species. Supplementary Figure 1. Bar Plot of VESPUCCI v1 sample distributions based on their condition annotation in Vitis vinifera (left) and non-vinifera (right) experiments. Samples are divided by tissues (X-axis) and their abundances in square root scale (Y-axis). In the left plot, different colors are used to denote untreated samples, biotic-treated samples and abiotic-treated samples. In the right plot, colors are used to differentiate between different Vitis species, subspecies and cross species. The great majority of samples (50%) come from Vitis vinifera untreated fruit samples taken at different developmental stages. Non-vinifera species and hybrids samples represent 7.5% of the dataset while 8.5% of the total are stress-related (1.4% being fruit) and 34% are Vitis vinifera untreated non-fruit samples.