Research Advances in Enzymatic Browning of Fruits and Vegetables

doi:10.11924/j.issn.1000-6850.casb16020002

Abstract

Abstract: 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.

CLC Number:

S603

Wang Bin,Chen Mindong,Zhu Haisheng,Liu Jianting and Wen Qingfang. Research Advances in Enzymatic Browning of Fruits and Vegetables[J]. Chinese Agricultural Science Bulletin, 2016, 32(28): 189-194.

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