QI Xiaoxiao.Research Advance in Enzymatic Browning and Inhibition Method of Postharvest of Fruits and Vegetables[J].Northern Horticulture,2017,41(11):190-194.[doi:10.11937/bfyy.201711040]
果蔬采后酶促褐变机理及控制方法研究进展
- Title:
- Research Advance in Enzymatic Browning and Inhibition Method of Postharvest of Fruits and Vegetables
- 文献标志码:
- A
- 摘要:
- 酶促褐变是导致果蔬贮藏、加工过程中外观品质、营养价值降低和货架期缩短的重要原因之一。该研究综述了果蔬采后酶促褐变机理、酶促褐变的物质条件以及控制酶促褐变的化学和物理方法，以期为果蔬采后贮藏保鲜提供参考依据。
- Abstract:
- Enzymatic browning is one of the important reasons of resulting in a decline in exterior quality,lower nutritional value and shorter shelf life of fruit and vegetable.The study summarized that enzymatic browning mechanism,material conditions and chemical methods and physical methods control of post-harvest fruits and vegetables.It could provide a theoretical reference for further studying enzymatic browning mechanism and preservation of postharvest fruits and vegetables.
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备注/Memo
作者简介：齐笑笑（1984-），女，安徽无为人，博士，讲师，现主要从事果蔬采后生理等研究工作。E-mail:qxxaou@163.com.基金项目：安徽省高校自然科学研究资助项目（KJ2015A443）；安徽广播电视大学博士人才科研启动基金资助项目。