食品工业科技2013，Vol.34Issue(15)：390-393,4.
鲜切果蔬酶促褐变关键酶的研究进展
Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables
摘要
Abstract
The quality of fresh-cut fruits and vegetables decreased rapidly,the mechanical injury will cause tissue enzymatic browing,bring some changes in sensory organs,shelf life.These enzymes mainly included polyphenol oxidase (PPO),peroxidase (POD) and phenylalnine ammonialyase (PAL),lipoxygenase (LOX),ascorbate peroxidase (APX),superoxide dismutase (SOD) and catalase (CAT).In this paper,the research progress of the change of the key enzymes activities for enzymatic browning and role in tissue browning of fresh-cut fruits and vegetables and regulation by postharvest technology.关键词
鲜切果蔬/酶促褐变/关键酶Key words
fresh-cut fruits and vegetables/ enzyme browning/ key enzymes分类
轻工纺织引用本文复制引用
宋晓雪,胡文忠,毕阳,姜爱丽..鲜切果蔬酶促褐变关键酶的研究进展[J].食品工业科技,2013,34(15):390-393,4.基金项目
国家自然科学基金项目(30972038,31172009). （30972038,31172009）
