鲜切果蔬酶促褐变控制研究进展

The Research Progress on Inhibition of Fresh-cut Fruits and Vegetable Enzym atic Bromning

褐变是影响鲜切果蔬外观品质的一个重要因素。本文介绍了抑制鲜切果蔬酶促褐变的物理、化学等方法,旨在为以后的研究提供一定的依据。

Enzymatic browning is one of important factors impacting quality of fresh-cut fruits and vegetables. Physical inhibition ways and chemical inhibition methods of fresh-cut fruits and vegetable enzym atic browning is reviewed in this text. This study is designed to providing reference to the de＇velopment of longan drying.