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Background Sunburn 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. Results Sunburn browning induces pericarp cell shrinkage and lignification, leading to increases in H 2 O 2, O 2 − 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. Conclusions These findings provide insight into the physiological adaptation, metabolic shifts and potential genetic regulation of the effects of pomegranates on sunburn browning.

Background Today, improving the nutritional status of plants using external supplements, particularly based on nanotechnology, is of great importance to compensate for the damage caused by abiotic stresses. Salinity is one of the chief environmental stresses limiting the growth and yield of crops by reducing the osmotic potential and disrupting the absorption of water and nutrients. The present study was conducted to compare the priming effect of foliar spraying the following treatments: silicon nanoparticles (SiO 2 NPs; 50 mg L −1 ), chitosan nanoparticles (CTS NPs; 0.1%), chitosan-silicon nanoparticles (CTS-SiO 2 NPs; 25 and 50 mg L −1 ) and distilled water (control). These treatments were assayed on reducing the effects of sodium chloride (NaCl) salinity stress (0 and 150 mM) on two-year old pomegranate seedlings. Results The results showed that under salinity stress, foliar application of combined chitosan-silicon treatment provided a better role in moderating the negative effects of stress than the single use of these nanomaterials and improved seedling height (HT), diameter (DIA), leaf area (LAI), fresh and dry weight, chlorophyll a and carotenoid content, membrane stability index (MSI), APX, concentrations P, K, and K/Na ratio. The combined chitosan-silicon treatment also reduced the rate of electrolyte leakage (EL) under stress conditions. Chitosan foliar application alone increased leaf number (LN) and reduced nitrogen and hydrogen peroxide (H 2 O 2 ) levels under stress. Silicon also reduced the amount of MDA and Na. Conclusions Therefore, it seems that the application of CTS-SiO 2 NPs could be considered as an effective method to reduce the negative effects of salt stress on pomegranate. This study represents one of the early scientific investigations demonstrating the synergistic potential of CTS-SiO 2 nanoparticles in boosting pomegranate tolerance to salinity stress, highlighting its novelty while acknowledging that further research is needed for definitive confirmation.

Pomegranate (Punica granatum L.) belongs to the Punicaceae plant family. It is an important fruit due to its nutritional and medicinal properties. Pomegranates are widely distributed around the world and, therefore, have a broad genetic diversity, resulting in differences in their phytochemical composition. The scientific community has focused on the positive health effects of pomegranate as a whole, but the different varieties have rarely been compared according to their bioactive compounds and bioactivity. This review aims to provide a holistic overview of the current knowledge on the bioactivity of pomegranate trees, with an emphasis on differentiating both the varieties and the different plant parts. This review intends to provide a general and organized overview of the accumulated knowledge on pomegranates, the identification of the most bioactive varieties, their potential consumption pathways and seeks to provide knowledge on the present gaps to guide future research.

Due to limited local knowledge regarding the optimal harvest time for this non-native variety, a two-year study (2021–2022) was conducted using a randomized complete block design with four blocks. This study aimed to determine the ideal harvest time based on quantitative and qualitative fruit characteristics in saveh, which has a semi-arid climate. Twelve similarly sized trees were selected for each orchard, and fruits were harvested at three-time intervals: 155 days after flowering (DAF) (September 27), 170 DAF (October 12), and 185 DAF (October 27). Ten fruits from four sides of the tree canopy were collected and analyzed for physical and biochemical properties. The results showed that harvest time significantly affected fruit weight, aril weight, and juice percentage positively, while it negatively impacted rind percentage. The first harvest date yielded the lowest quantitative and qualitative traits, with incomplete skin and aril coloration. By the third harvest, pomegranate fruits exhibited the highest total soluble solids (17.76 °Brix), pH (3.41), and anthocyanin content (32.56 mg/L), along with the lowest total phenols (17.28 mg GAE/L), antioxidant capacity (79.78%), and titratable acidity (1.11%), resulting in the highest flavor or ripening index (16.31). In addition, cracking rates increased substantially, reaching 30.25% by the third harvest, compared to negligible levels of 20.72% by the second harvest. Juice percentage and aril weight improved significantly with delayed harvest, peaking on October 27. These findings suggest that October 12–27 is the optimal harvest window for superior fruit quality while considering the risk of fruit cracking. This study provides practical insights into harvest timing for maximizing the marketability and nutritional value of ‘Wonderful’ pomegranates in semi-arid climates.

Pomegranate (Punica granatum L.) which belongs to family Lythraceae, is one of the most important fruit crops of many tropical and subtropical regions. A high variability in fruit color is observed among different pomegranate accessions, which arises from the qualitative and quantitative differences in anthocyanins. However, the mechanism of fruit color variation is still not fully elucidated. In the present study, we investigated the red color mutation between a red-skinned pomegranate ‘Hongbaoshi’ and a purple-red-skinned cultivar ‘Moshiliu’, by using transcriptomic and metabolomic approaches. A total of 51 anthocyanins were identified from fruit peels, among which 3-glucoside and 3,5-diglucoside of cyanidin (Cy), delphinidin (Dp), and pelargonidin (Pg) were dominant. High proportion of Pg in early stages of ‘Hongbaoshi’ but high Dp in late stages of ‘Moshiliu’ were characterized. The unique high levels of Cy and Dp anthocyanins accumulating from early developmental stages accounted for the purple-red phenotype of ‘Moshiliu’. Transcriptomic analysis revealed an early down-regulated and late up-regulated of anthocyanin-related structure genes in ‘Moshiliu’ compared with ‘Hongbaoshi’. Alao, ANR was specially expressed in ‘Hongbaoshi’, with extremely low expression levels in ‘Moshiliu’. For transcription factors R2R3-MYB, the profiles demonstrated a much higher transcription levels of three subgroup (SG) 5 MYBs and a sharp decrease in expression of SG6 MYB LOC116202527 in high-anthocyanin ‘Moshiliu’. SG4 MYBs exhibited two entirely different patterns, LOC116203744 and LOC116212505 were down-regulated whereas LOC116205515 and LOC116212778 were up-regulated in ‘Moshiliu’ pomegranate. The results indicate that specific SG members of the MYB family might promote the peel coloration in different manners and play important roles in color mutation in pomegranate.Key messageIntegrating metabolomic and transcriptomic data identified differentially anthocyanins, expressed structural genes and R2R3-MYB genes from SG4, SG5, and SG6, revealing the color variation in red and purple-red pomegranate.

Background The pomegranate is cultivated across a wide range of geographical regions worldwide for ornamental purposes, fruit aril for the food industry, and juice production. The pomegranate genome is reported to consist of 2n = 16 chromosomes in some cultivars and 2n = 18 in others. Clustering assembled contigs using Hi-C technology resulted in eight pseudochromosomes, alternatively, anchoring these contigs onto a genetic map produced nine pseudochromosomes. The origin of the domesticated pomegranate is unknown. Previous studies have suggested that the variant Daru, which is grown in the region of India and Nepal, is the origin of the wild stock. Results Here we explored the phylogeny, genetic structure, and substitution pattern of P. granatum . Phylogenetic analysis of Punica granatum accessions revealed that Daru seedlings constitute a distinct clade, which is a sister to the clade of Asian accessions, rather than an outgroup. No evidence of introgression was observed between Daru and cultivated accessions. Analysis of the non-synonymous to synonymous substitutions ratio in genic regions outlines a similar profile of the Daru and the domesticated pomegranates with overall positive selection, while the wild type P. protopunica illustrated a different profile with positive selection only in some regions. Domesticated pomegranate variants show low heterozygosity and nucleotide diversity, particularly on chromosome 1. Conclusions Our findings suggest that differences in chromosome numbers may be associated with the formation of chromosome quadrivalents and their impact on the arrangement of contigs into pseudochromosomes. The profile of Kn to Ks ratio in domesticated pomegranates likely reflects positive selection. Genetic profiling of Daru, domesticated P. granatum , and wild-type P. protopunica revealed that Daru more closely resembles domesticated plants, challenging the notion that it represents the wild pomegranate.

Background: Pomgranate (Punica granatum) represents a high source of polyphenols with great bioavailability. The role of this fruit in the prevention and treatment of various malignant pathologies has been long time cited in both scientific and non-scientific literature, making thus important to identify its involvement in the pathophysiological processes. The treatment for breast cancer had focused on the inhibition of the mechanisms that governs the estrogen activity. These mechanisms are covered either by the antagonism of the estrogen receptor (ER) or by the inhibition of the estrogen synthesis. Our interest in identifying a bioactive compound rich in polyphenols, which induces both the antagonism of the estrogen receptor, and the inhibition of the estrogen synthesis, revealed us the pomegranate fruit and its derivatives: peel and seeds. Pomegranates’ chemical composition include many biological active substances such as flavonols, flavanols, anthocyanins, proanthocyanidins, ellagitannins and gallotannins. Materials and Methods: We performed a review of the scientific literature by using the following keywords: “pomegranate”, “breast cancer”, “Punica granatum”, “pomegranate polyphenols”. Our search was performed in the PubMed and Google Scholar databases, and it included only original research written in English from the last 20 years. None of the articles were excluded due to affiliation. A total number of 28 original papers, which mentioned the beneficial activity of pomegranate against breast cancer, were selected. Both clinical and preclinical studies were considered for this review. Results: Recent discoveries pointed out that polyphenols from Punica granatum possess strong anti-cancer activity, exhibited by a variety of mechanisms, such as anti-estrogenic, anti-proliferative, anti-angiogenetic, anti-inflammatory, and anti-metastatic. Pomegranate extracts induced cell cycle arrest in the G0/G1 phase, and induced cytotoxicity in a dose- and time-dependent manner. Moreover, several polyphenols extracted from pomegranate inhibited the invasion potential, migration and viability of breast cancer cells. The effects of pomegranate juice on serum estrogens and other sexual hormones levels were also investigated on two human cohorts. Conclusions: Punica granatum represents a promising area in oncology. The large availability and low cost, associated with the lack of side effects, made from this natural product a great strategy for the management of breast cancer. There are several mechanistic studies in mouse models and in breast cancer cell lines, suggesting the possible pathways through which polyphenols from pomegranate extracts act, but larger and better-controlled studies are necessary in the future. Only two small clinical trials were conducted on humans until now, but their results are contradictory and should be considered preliminary.

In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.