An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens | Synapse
February 13, 2026Open Access
An increase in DNA methylation contributes to anthocyanin biosynthesis in the pericarp as litchi (Litchi chinensis Sonn.) fruit ripens
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
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.