食品科学2025，Vol.46Issue(7)：367-384,18.DOI:10.7506/spkx1002-6630-20240828-208
鲜切果蔬褐变机理及防控技术研究进展
Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables
摘要
Abstract
Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness,which have significant development potential as a new consumption format for fruits and vegetables.The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sale,which significantly affects the marketability and shelf life,thereby hindering the development of the fresh-cut product industry.Elucidating the mechanism underlying browning in fresh-cut fruits and vegetables and summarizing recent progress in the development of browning prevention technologies could provide valuable insights for the development of new,safe,and efficient anti-browning techniques.This article provides a systematic review of the mechanism underlying browning in fresh-cut fruits and vegetables,along with the state-of-the art development of anti-browning technologies,from the perspectives of browning types,influencing factors,and preventive strategies.In addition,this review highlights the potential roles of reactive oxygen species(ROS)metabolism and membrane lipid metabolism in the browning process of fresh-cut fruits and vegetables,aiming to offer references for browning prevention in fresh-cut fruits and vegetables,thereby reducing economic losses in the fresh-cut fruit and vegetable industry.关键词
鲜切果蔬/切面褐变/多酚氧化酶/膜脂代谢/抗褐变技术Key words
fresh-cut fruit and vegetable/cut surface browning/polyphenol oxidase/membrane lipid metabolism/anti-browning technologies分类
轻工纺织引用本文复制引用
王斌,林薇,袁晓..鲜切果蔬褐变机理及防控技术研究进展[J].食品科学,2025,46(7):367-384,18.基金项目
广东省教育厅重点科研平台和项目(2024GCZX006) （2024GCZX006）
