鲜切果蔬褐变控制研究进展  

Research Progress on Browning Control of Fresh-Cut Fruits and Vegetables

作　　者：许传兵[1] 宋丽廷 XU Chuanbing;SONG Liting(Weifang Business Vocational College,Weifang 262200,China)

机构地区：[1]潍坊工商职业学院,山东潍坊262200

出　　处：《食品安全导刊》2022年第33期188-192,共5页China Food Safety Magazine

基　　金：潍坊工商职业学院科研课题(2020A03)。

摘　　要：鲜切果蔬简单快捷、清洁无公害、营养丰富,受到越来越多人的欢迎。但是受其生理特性的影响,极易发生酶促褐变,导致其保鲜期缩短。本文通过梳理其反应机理的相关研究,对抑制调控的物理、化学、生物三大方法进行综述,旨在增进人们对酶促褐变控制方法的了解,进一步重视对鲜切果蔬的开发利用,为以后的研究提供借鉴。Fresh-cut fruits and vegetables are simple and fast,clean and pollution-free,rich in nutrition,and are welcomed by more and more people.However,due to its physiological characteristics,it is easy to undergo enzymatic browning,resulting in a shortened shelf life.In this paper,the physical,chemical and biological methods of inhibition regulation are reviewed by combing the relevant research on its reaction mechanism,aiming to improve people’s understanding of enzymatic browning control methods,pay more attention to the development and utilization of fresh-cut fruits and vegetables,and provide reference for future research.

关 键 词：鲜切果蔬 酶促褐变 控制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]