领学术科研之先，创食品科技之新
—— 中国食品杂志社
Atemoya fruit, prized for their flavor and nutritional value, are susceptible to rapid postharvest deterioration, particularly peel browning, limiting their marketability. This browning process, often linked to oxidative stress and cell wall degradation, remains poorly understood at the molecular level. This study investigated the impact of modified atmosphere packaging (MAP) on atemoya peel browning during cold storage using integrated biochemical, metabolomic, and transcriptomic analyses. Results demonstrated that MAP effectively reduced browning index and extended shelf-life by 12 days. Multi-omics analysis revealed that MAP elevated antioxidant enzyme activities and ascorbic acid accumulation while delaying cell wall degradation. Notably, pectinesterase-encoding genes showed strong correlation with ascorbate and phenylpropanoid metabolism. These findings provide new insights into the molecular basis of MAP-mediated browning reduction in atemoya and suggest potential targets for postharvest quality improvement.
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