果蔬加工过程中褐变及其控制措施的研究进展

论述了果蔬加工过程中的褐变因素，即酶促褐变和非酶褐变。前者是指多酚氧化酶（PPO）和过氧化物酶（POD）引起的变色；后者主要指美拉德（Maillard）反应引起的褐变、非焦糖化反应（Caramelization）引起的褐变、抗坏血酸（AsA）氧化变色和酚类化合物自动氧化变色等因素。详细论述了果蔬加工过程中控制褐变的措施，即物理措施：加热处理、低温处理、包装处理、高压处理等方法；生物技术措施：品种选择与基因工程改良、涂抹蜂蜜处理、植物提取液处理和酶制剂处理等方法；化学措施：添加有机酸（降低pH值）、螯合剂、SO2或亚硫酸盐、食盐、抗坏血酸及其他试剂联合应用等方法。阐述了果蔬褐变控制措施的应用情况和发展前景，对几种控制褐变措施进行了比较，指出物理措施较其它措施更为安全，但是应该将多种物理措施综合应用，才能取得更为理想的效果。

Research on Browning and Inhibition in Fruits and Vegetables Processing

Browning factors including enzymic browning and non-enzymic browning in fruits and vegetables processing are discussed. The former refers to colour changes caused by polyphenoloxidase or peroxidase. The latter refers to browning caused by Maillard reaction （or carbonyl-amino reaction）, non-caramelization reaction, ascorbie acid oxidation and phenolies auto-oxidation. Control methods including physical, biotechnology and chemical measures are described in＇ detail; physical measures include heating treatment, low temperature treatment, package handling, high-pressure processing; bioteehnology measures include varieties selection and improvement of genetic engineering, smear honey treatment, plant extract treatment and enzyme preparation treatment; chemical measures include adding organic acids （reducing pH）, chelating agent, sulfur dioxide or sulfite, table salt, ascorbie acid and some of these chemical reagents to fruits and vegetables. The author＇ s viewpoints about application status and prospects of browning control measures of fruits and vegetables are ex- patiated. The effects of different measures to control browning are compared, the results pointed out physical measures are more secure than other measures, but comprehensive application of two or several physical meas- ures will be better to achieve a better effect.