马铃薯褐变机制及控制技术研究进展  

Research progress of mechanisms and control strategies for potato browning

作　　者：曹贞菊 陈明俊 罗小波 李标[1] 李飞[2] CAO Zhenju;CHEN Mingjun;LUO Xiaobo;LI Biao;LI Fei(Guizhou Institute of Biotechnology/Guizhou Institute of Potato/Guizhou Institute of Food Processing,Guiyang 550009,Guizhou,China;Institute of Horticulture,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China)

机构地区：[1]贵州省生物技术研究所·贵州省马铃薯研究所·贵州省食品加工研究所,贵阳550009 [2]贵州省农业科学院园艺研究所,贵阳550006

出　　处：《中国瓜菜》2024年第11期10-18,共9页China Cucurbits And Vegetables

基　　金：贵州省自然科学基金(黔科合基础﹝2022﹞一般297);贵州省科技计划项目(黔科合基础-﹝2024﹞青年069);国家现代农业产业技术体系专项(CARS-09-ES24);贵州省育种科研基础平台创新能力建设(黔科合服企﹝2022﹞014);贵州喀斯特山区重要作物生物育种平台建设(黔科合中引地﹝2023﹞033)。

摘　　要：鲜切马铃薯加工和贮藏过程中的酶促褐变严重影响产品质量和市场价值,针对这一问题开展了很多控制褐变的相关研究。对鲜切马铃薯褐变发生机制、国内外鲜切马铃薯褐变控制技术进行综述,其中物理控制技术包括超声、低温、高压、高氧和气调包装等处理;化学制剂控制褐变技术涉及无机物、有机物、植物提取物和纳米材料;基因工程技术包括反义基因、人工microRNA(amiRNA)、基因过表达、基因编辑(CRISPR/Cas9)和RNAi技术等。总结褐变控制技术在褐变研究中的最新进展,并提出相应的建议和展望,以期为后续鲜切马铃薯褐变抑制的深入研究提供参考。Enzymatic browning during processing and storage of fresh-cut potatoes seriously affects product quality and market value.Many studies have been conducted on browning control to address this issue.This review examines the mechanisms of browning in fresh-cut potatoes and the control techniques for browning both domestically and internationally.Physical control techniques include ultrasound,low temperature,high pressure,high oxygen,and modified atmosphere packaging.Chemical agent control methods involve the application of inorganic and organic compounds,plant extracts,and nanomaterials.Genetic engineering approaches encompass antisense gene technology,artificial microRNA(amiRNA)technology,gene overexpression,gene editing(CRISPR/Cas9),and RNA interference(RNAi)technology.This paper sum-marizes the latest advancements in technologies for controlling browning in fresh-cut potatoes and offers recommenda-tions and perspectives to guide further in-depth research on browning inhibition of fresh cut potatoes in the future.

关 键 词：马铃薯 酶促褐变 控制技术 

分 类 号：S532[农业科学—作物学]