鲜切山药褐变抑制方法研究进展

Research Progress on Browning Inhibition Methods of Fresh Cut Yam

鲜切山药以其新鲜、方便受到消费者喜爱,了解鲜切山药抑制酶促褐变方法研究进展,为其进一步开发、应用提供参考。通过文献收集,综述其物理、化学、生物技术和新型等抑制酶促褐变的方法,同时分析不同方法各自优缺点;应探寻更加安全、环保、低损伤、低成本的褐变抑制方法,为鲜切山药贮藏和流通提供理论支持。

Fresh-cut yam is popular with consumers because of its freshness and convenience.In order to provide reference for its further development and application,understand the research progress of fresh-cut yam in inhibiting enzymatic browning.In this paper,the physical,chemical,biotechnology and novel methods of inhibiting enzymatic browning are reviewed,and the advantages and disadvantages of diferent methods are analyzed.A safer,environmentally friendly,lowdamage,low-cost browning inhibition method should be explored,which provides theoretical support for the storage and circulation of fresh-cut yam.