Holographic Schwinger effect in flavor-dependent systems

The holographic Schwinger effect is investigated in systems with $N_{f}=0$, $N_{f}=2$, and $N_{f}=2+1$ using the Einstein-Maxwell-dilaton (EMD) model, incorporating equation of state and baryon number susceptibility information from lattice quantum chromodynamics (QCD). It is found that the critical electric field is smallest for $N_{f}=0$, indicating that the Schwinger effect is more likely to occur than in systems with $N_{f}=2$ and $N_{f}=2+1$. The critical electric field decreases with increasing chemical potential and temperature across all systems. Additionally, potential analysis confirms that the maximum total potential energy increases with the number of flavors, suggesting that existing particles may reduce the probability of particle pair production.