鲜切果蔬物理防褐保鲜的研究进展  

Advances in Fresh-cut Fruit and Vegetables Based on Physical Anti-browning Technology

作　　者：黄彭[1,2] 丁捷[1] 胡晓敏 陈怡 刘亚飞 秦文[1] HUANG Peng;DING Jie;HU Xiaomin;CHEN Yi;LIU Yafei;QIN Wen(College of Food Science,Sichuan Agricultural University,Sichuan Key Laboratory of Agricultural Products Processing and Preservation Engineering,Ya’an,Sichuan 625014,China;Department of Quality Management and Inspection and Detection,Yibin University,Yibin,Sichuan 644000,China)

机构地区：[1]四川农业大学食品学院,农产品加工与贮藏工程四川省重点实验室,四川雅安625014 [2]宜宾学院质量管理与检验检测学部,四川宜宾644000

出　　处：《园艺学报》2021年第6期1217-1232,共16页Acta Horticulturae Sinica

基　　金：四川省科技计划资助重点研发项目(2019YFN0174);宜宾学院科研项目(2016PY02);成都市重大科技应用示范项目(2019-YF09-00064-SN)。

摘　　要：综述了鲜切果蔬的褐变机理和11种物理防褐变技术研究现状。从褐变机制的深入研究和多种处理方法协同作用防褐变2个方面进行了展望,以期为鲜切果蔬防褐变的研究和应用提供参考。The mechanism of enzymatic browning and the current states of 11 kinds of physical anti-browning technology of fresh-cut fruit and vegetables at home and abroad are systematically discussed.The browning mechanism in deep,and the synergistic effect of various treatment methods were prospected,which could provide reference for the research and application of fresh-cut fruit and vegetables browning prevention.

关 键 词：果蔬 鲜切 酶促褐变 抗褐变 进展 

分 类 号：S63[农业科学—蔬菜学] S66[农业科学—园艺学]