果蔬采后酶促褐变控制的研究进展

酶促褐变是导致果蔬组织褐变的主要原因,控制酶促褐变很大程度上能够减轻果蔬采后褐变的发生。本文就国内外关于果蔬采后酶促褐变控制的物理、化学和生物方法的研究进展进行综述,以期为采后果蔬的贮藏保鲜提供理论依据。

Research Advances on the Control of Enzymatic Browning of Postharvest Fruits and Vegetables

Enzymatic browning was the major cause of the tissue browning of fruits and vegetables. Controlling enzymatic browning could largely mitigate the browning of postharvest fruits and vegetables. This paper reviewed the research progress of physical method, chemical method and biological method on the control of postharvest enzymatic browning of fruits and vegetables at home and abroad, in order to provide theoretical basis for the preservation of fruits and vegetables.