鲜切茄子褐变研究进展

Research Progress on Browning of Fresh-cut Eggplant

鲜切茄子作为一种新型食品工业产品而深受消费者喜爱,但茄子切片处理很快就会褐变,这会对其口感、营养和商业价值产生负面影响。酶促褐变是茄子果实在收获、运输、储存和加工过程中褐变发生的主要形式,这一过程主要是由多酚氧化酶引起的。综述了鲜切茄子褐变的影响因素、褐变分子机制以及褐变控制措施,以期为解决茄子果实褐变研究提供参考。

As a new food industry product,fresh-cut eggplant is popular among consumers.However,eggplant slices will soon turn brown,which will have a negative impact on taste,smell,nutrition and commercial value.Enzymatic browning is the main form of browning of eggplant fruit during harvest,transportation,storage and processing,and this process is mainly caused by polyphenol oxidase.In this review,we summarized the influencing factors,molecular mechanisms and control measures of browning in fresh-cut eggplant.In this paper,the influencing factors,molecular mechanism and control measures of browning of fresh-cut eggplant were reviewed,in order to provide reference for the study of eggplant fruit browning.