|Table of Contents|

Research Progress of Browning Inhibitory Mechanism in Fruits and Vegetables(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年05期
Page:
186-190
Research Field:
Publishing date:

Info

Title:
Research Progress of Browning Inhibitory Mechanism in Fruits and Vegetables
Author(s):
ZENG Chao-zhen; ZHANG Yong-mao; KANG San-jiang; ZHANG Fang; ZHANG Ji-hong; ZHANG Jun
Institute of Agricultural Product Storage and Processing Research，Gansu Academy of Agricultural Sciences，Lanzhou，Gansu 730070
Keywords:
fruits and vegetables; browning; inhibition
PACS:
TS 255
DOI:
-
Abstract:
Browning of foods during processing and storage，especially during manufacture of fruits and vegetables decreased the sensory properties of products due to associated changes in the color and flavor.Therefore，its control was essential to preserve the quality of fruits and vegetables.The methods of anti-browning using organic acids，complexing agents，sulfites，sulfates，hexylresorcinol，mercapto compouns，honey and other chemical agents were reviewed，which will provide helpful guidance for further research.

References:

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Last Update: 2014-08-22