植物果蔬的褐变及抑制的研究

Advances in Research on Browning and Inhibition of Plant Fruits and Vegetables

酚类物质、酶、活性氧是植物果蔬发生酶促褐变的物质条件,控制氧含量、减少底物浓度或降低酶活性都可以抑制酶促褐变。植物果蔬的酚类物质在多酚氧化酶(PPO)和过氧化物酶(POD)等酶的协同催化下发生褐变,降低营养成分,丧失商品价值,造成经济损失。鲜切果蔬行业前景广阔,近年来国内外在鲜切果蔬的护色保鲜方面取得丰硕的研究成果,但是寻找绿色安全的褐变抑制剂是一项复杂的工作,还需要深入科学研究。

Phenolic substances,enzymes and active oxygen are the material conditions for enzymatic browning of plant fruits and vegetables,and by controlling oxygen content,reducing the concentration of substrates or reducing enzyme activity,the enzymatic browning can be inhibited.Phenolic compounds of plant fruits and vegetables produce dark brown polymers under the synergic catalysis of enzymes such as polyphenoloxidase(PPO)and peroxidase(POD),which leads to not only loss of nutrients in fruits and vegetables,but also loss of commercial value and economic losses.The fresh-cut fruit and vegetable sector has a broad prospect.In recent years,domestic and international researches on enzymatic browning of fresh-cut fruits and vegetables have achieved fruitful research achievements,but it is a sophisticated work to find green and safe browning inhibitors,and further scientific research is needed.