ArticleBMC plant biology2026
A transcriptomic and metabolomic approach to the physiological adaptation of 'Bayushizi' pomegranate fruit to sunburn browning.
Article in BMC plant biology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
backgroundSunburn browning is a major physiological disease of the ‘Bayushizi’ pomegranate fruit that significantly affects its appearance and internal quality. At present, the underlying mechanisms of sunburn browning in ‘Baiyushizi’ pomegranates remain unclear. This study aims to elucidate the physiological adaptations, metabolic shifts and potential genetic regulation underlying sunburn browning in ‘Baiyushizi’ pomegranates.
resultsSunburn browning induces pericarp cell shrinkage and lignification, leading to increases in H2O2, O2− and MDA levels, indicating that sunburn browning causes membrane lipid peroxidation. This further leads to enzymatic reactions (increased SOD and CAT contents) and nonenzymatic reactions (increased total flavonoid, carotenoid and total phenolic contents) in the pericarp of the pomegranate. Metabolomic analysis revealed that flavonoids, phenolic acids, coumarins and lignans characterized the sunburn browning of pomegranates. The physiological characteristics were integrated with transcriptomic data for weighted correlation network analysis (WGCNA). Regulatory networks were used to identify key genes and transcription factors (TFs) that influence flavonoid, phenolic acid, coumarin and lignan metabolism during sunburn browning.
conclusionsThese findings provide insight into the physiological adaptation, metabolic shifts and potential genetic regulation of the effects of pomegranates on sunburn browning.
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