果蔬酶促褐变的条件及控制方法研究

酶促褐变是引起水果、蔬菜贮存、加工过程中营养价值、外观品质等降低的主要原因之一.果蔬酶促褐变的三个必要生化条件是酚类物质、多酚氧化酶(PPO)和氧气;加热处理、调节pH值和添加抑制剂等均能有效防止果蔬的酶促褐变.

Studies on the Biochemical Conditions of Browning Promoted by Enzyme in Fruit and Vegetable

Browning is one of the major factors to cause low nutritive value and exterior quality of fruit and vegetable in the storage and process. The three biochemical conditions of enzymatic browning promoted by enzyme in fruit and vegetable such as hydroxybenzene, PPO and oxgen are comprehensively analyzed. Many possible methods to control browning such as heating, regulating pH, adding inhibitors of PPO, are put forward respectively. Those methods can effectively inhibit browning promoted by enzyme.