果蔬酶促褐变研究进展

为了研究果蔬酶促褐变的物质条件与发生机制，综述了近年来国内外有关果蔬酶促褐变控制措施的研究，发现酶促褐变主要发生在果蔬采后贮运加工过程中，是酚类物质、酚酶和活性氧共同作用的结果，通过控制氧气含量、减少酚类底物以及抑制酶活性等均可有效地减轻或抑制酶促褐变的发生。由于引起褐变的因素是复杂的，且不同物种的酶促褐变所涉及的主要酶、酚类物质、活性氧代谢等均存在较大差异，因此，利用现代生物技术手段对果蔬酶促褐变发生机制以及褐变调控进行更深入的探索是今后研究的一个方向。

Research Advances in Enzymatic Browning of Fruits and Vegetables

To study the material conditions and mechanisms of enzymatic browning in fruits and vegetables, the recent progress of control methods for enzymatic browning were reviewed in this paper. It was shown that the enzymatic browning of fruits and vegetables resulted from the interaction of phenols, phenolic enzymes and active oxygen, which mainly occurred in post-harvest, storage and processing, and the control of oxygen content, phenols, and phenolic enzyme activity could effectively reduce or inhibit the enzymatic browning. However, as the factors causing enzymatic browning were complicated, and major enzymes, phenols and active oxygen metabolisms involved in enzymatic browning were quite different among various species, therefore, in-depth study on the mechanisms and control of enzymatic browning in fruits and vegetables using the modern biotechnology was one of the directions for further research.