鲜切果蔬酶促褐变控制研究进展  

The Research Progress on Inhibition of Fresh-cut Fruits and Vegetable Enzym atic Bromning

作　　者：胡晓露[1] 缪丽华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《江西食品工业》2012年第2期36-39,共4页Jiangxi Food Industry

摘　　要：褐变是影响鲜切果蔬外观品质的一个重要因素。本文介绍了抑制鲜切果蔬酶促褐变的物理、化学等方法,旨在为以后的研究提供一定的依据。Enzymatic browning is one of important factors impacting quality of fresh-cut fruits and vegetables. Physical inhibition ways and chemical inhibition methods of fresh-cut fruits and vegetable enzym atic browning is reviewed in this text. This study is designed to providing reference to the de＇velopment of longan drying.

关 键 词：鲜切果蔬 酶促褐变 控制 物理方法 化学方法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]