Potential Metabolic Pathways and Related Processes Involved in Pericarp Browning for Postharvest Pomegranate Fruits

Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning. The index (BI) increased greatly after 3 d storage at room temperature, and, consequently, fruit appearance became unattractive 6 d. increasing concentration of malondialdehyde (MDA) electrolyte leakage were detected pericarp. Polyphenol oxidase (PPO) activity significantly d, while ascorbate peroxidase (APX) catalase (CAT) decreased steadily storage. Total phenolics content gradually storage, ascorbic acid (AsA) glutathione (GSH) contents firstly, then declined. Differentially expressed genes (DEGs) under different degrees identified metabolic processes phenolic compounds, lipids, acid, glutathione, sugar, starch, energy-related, ethylene biosynthesis signal transduction pathways. Accordingly, potential pathways related involved described. results not only provided insights on mechanism also guidance controlling general.