An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens

Huiyu Hou; Xiangjin Kong; Jiaqi Xiao; Guoxiang Jiang; Hong Zhu; Yueming Jiang; Hongxia Qu; Taotao Li

doi:10.1016/j.jare.2026.02.004

February 1, 2026Journal of Advanced ResearchOpen Access

An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens

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Key Points

The study aims to explore how DNA methylation influences anthocyanin biosynthesis during the ripening of litchi fruit.
Investigated DNA methylation levels in litchi fruit over ripening stages
Identified the role of LcDML1 in regulating methylation and anthocyanin synthesis
Analyzed biochemical pathways involved in fruit ripening
Increased DNA methylation correlates with higher anthocyanin production in ripening litchi
LcDML1 is crucial for modulating genome-wide methylation changes
Findings support that DNA methylation plays a significant role in litchi fruit ripening and color development

Implication

This research examines DNA methylation's role in anthocyanin production during litchi ripening, suggesting its importance in fruit development.

Abstract

LcDML1 is an important factor modulating the change of genome-wide DNA methylation as well as anthocyanin synthesis and participates in regulating litchi fruit ripening.

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Cite This Study

Hou et al. (2026) studied this question.

synapsesocial.com/papers/698ebeb185a1ff6a93015fc9 https://doi.org/10.1016/j.jare.2026.02.004

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An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens

Key Points

Implication

Abstract

Discussion

Cite This Study

An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens

Key Points

Implication

Abstract

Discussion

Cite This Study

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