Transcriptome and Metabolome Analyses Reveal Anthocyanin, Sugar, and Organic Acid Changes in Red and Yellow Wampee Pericarps During Ripening

Fruit quality in wampee is strongly influenced by the accumulation of key metabolites, including anthocyanins, sugars, and organic acids, yet their metabolic dynamics during fruit development remain poorly understood. In this study, we analyzed metabolite profiles and the expression of metabolism‐related genes in the pulps of two wampee cultivars, “Jixin” (JX) and “Zirou” (ZR), across multiple fruit developmental stages. Two anthocyanins, 17 sugars, and 32 organic acids were identified. Total phenolics, flavonoids, starch, and soluble sugars accumulated mainly during early fruit development. “JX” wampee exhibited higher ascorbic acid levels than “ZR” wampee. Sucrose and citric acid were the predominant sugars and organic acids in both cultivars. Transcriptomic analysis revealed 37 anthocyanin‐related, 29 sugar‐related, and 18 organic acid‐related genes. Strong correlations between candidate gene expression and metabolite levels suggest that these genes play key roles in regulating the biosynthesis and accumulation of anthocyanins, sugars, and organic acids in wampee.