Transcriptomic Analyses of 'Danxia Hong' Pear Subjected to Glutamic Acid Provide Insights into Anthocyanins Accumulation

Appropriate concentration of glutamate acid (Glu) can promote the accumulation of anthocyanins in pear. To investigate the underlying mechanism, the Danxia Hong pears were treated with Glu or sterilized water, then transferred to light incubator for continuous light. The peels were sampled at indicated time points, including 0 h, 3 h, 12 h, 24 h and 72 h for RNA extraction and RNA-seq analysis. Three biological replicates were performed.