果蔬褐变机理及防治技术研究进展  

Advances in Research on Browning Mechanism and Control Technology of Fruits and Vegetables

作　　者：张金阳 张锐 金强[1,2] 郭众仲 何家欢[1,2] 罗立新 张建良 Zhang Jinyang;Zhang Rui;Jin Qiang;Guo Zhongzhong;He Jiahuan;Luo Lixin;Zhang Jianliang(National and Local Joint Engineering Laboratory of High Efficiency and High Quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang,Alar 843300,Xinjiang,China;College of Horticulture and Forestry,Tarim University,Alar 843300,Xinjiang,China;Agricultural development Service Center of the Third Regiment of the First Division of the New Production and Construction Corps,Alar 843300,Xinjiang,China)

机构地区：[1]南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室,新疆阿拉尔843300 [2]塔里木大学园艺与林学学院,新疆阿拉尔843300 [3]新疆生产建设兵团第一师三团农业发展服务中心,新疆阿拉尔843300

出　　处：《绿色科技》2024年第9期106-111,共6页Journal of Green Science and Technology

基　　金：塔里木大学校长基金创新研究团队项目(编号:TDZKCX202101);塔里木大学科研条件项目(编号:TDZKKY202204)。

摘　　要：研究了国内外果蔬褐变的机理、影响因素以及防治技术,对褐变机理进行了分类,总结了对酶促褐变和非酶促褐变的影响因素,探讨了不同褐变机理下的防治措施,收集了国内外果蔬褐变相关文献资料。分析了褐变机理及其差异,将其划分为酶促褐变和非酶促褐变,并进一步细分成美拉德反应、焦糖化反应以及抗坏血酸氧化反应。探究影响酶促褐变的因素,包括酚类物质、褐变相关酶以及氧气等,并对非酶促褐变的影响因素展开研究。基于研究结果提出褐变的防治措施,包括外植体处理、抗褐化剂的应用、温度和pH值的调节等方法。通过对褐变机理及其影响因素的深入研究,发现了酶促褐变和非酶促褐变的主要影响因素。同时,提出了一系列防治措施,可有效抑制褐变现象的发生。未来可进一步扩大研究范围,加强对各种果蔬褐变机理和防治技术的比较研究,以期为果蔬产品的保鲜和贮藏提供更为全面有效的方案。The mechanism,influencing factors and prevention and control technology of fruit and vegetable browning were studied at home and abroad.The browning mechanism was classified,and the influencing factors of enzymatic browning and non-enzymatic browning were summarized.In addition,the prevention and control measures under different browning mechanisms were discussed.The relevant literatures of fruit and vegetable browning at home and abroad were collected.The browning mechanism and its differences were analyzed,which were divided into enzymatic browning and non-enzymatic browning,and further subdivided into Maillard reaction,caramelization reaction and ascorbic acid oxidation reaction.The factors affecting enzymatic browning were explored,including phenolic substances,browning-related enzymes and oxygen,and the influencing factors of non-enzymatic browning were studied.Based on the results of the study,the prevention and control measures of browning were put forward,including explant treatment,application of anti-browning agents,adjustment of temperature and pH value,etc.Through the in-depth study of the browning mechanism and its influencing factors,the main influencing factors of enzymatic browning and non-enzymatic browning were found.At the same time,a series of prevention and control measures were put forward,which can effectively inhibit the occurrence of browning.In the future,the research scope can be further expanded,and the comparative study of various fruit and vegetable browning mechanisms and prevention and control technologies can be strengthened,so as to provide a more comprehensive and effective solution for the preservation and storage of fruit and vegetable products.

关 键 词：褐变机理 酶促褐变 影响因素 防治措施 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]