桃酶促褐变机理与调控技术研究进展  

Research Progress on the Mechanism and Regulation of Enzymatic Browning in Peach Fruit

作　　者：陈维宁 李旋 王文月 毕金峰[1] CHEN Weining;LI Xuan;WANG Wenyue;BI Jinfeng(Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《食品科学》2024年第7期290-298,共9页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-30-5-02)。

摘　　要：桃是我国古老的果品之一,极具营养价值和商品价值。桃是典型的呼吸跃变型果实,采后贮运中内部易发生褐变,且桃加工中褐变速率快、程度高,较难控制,对果实品质和经济价值造成影响。目前针对桃加工褐变特征和机理研究的系统性不强,调控技术方法针对性不足,效果不明显。本文针对桃果实酶促褐变特征、机理、褐变关键因子及褐变调控手段等相关国内外研究现状进行梳理,并对桃酶促褐变调控技术进行梳理,旨在为桃贮藏及加工中酶促褐变的调控提供参考,促进桃鲜食和加工制品的品质提升。Peaches are an ancient fruit in China,with great nutritional and commercial value.Peach fruit is a typical respiratory climacteric fruit,which is prone to browning within a short period of time after harvesting,and rapid browning and high browning degree occur during peach processing,which are difficult to control,affecting the quality and economic value of the fruit.At present,systematic research on the characteristics and mechanism of peach browning is lacking,as well as effective control techniques and methods.In this paper,the current status of research on the characteristics and mechanism of and the key factors for enzymatic browning in peach fruit is reviewed,and the techniques used for its control are summarized,aiming to provide a reference for the regulation of enzymatic browning during peach storage and processing and consequently to promote the quality improvement of fresh and processed peach products.

关 键 词：桃 酶促褐变 褐变机理 调控技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]