果实采后酶促褐变研究进展

A Review on Enzymatic Browning in Postharvest Fruit

综述了近年来国内外有关果实酶促褐变的研究进展。褐变主要发生在果实采后贮藏期,褐变的根本原因是果实衰老,果实褐变是多酚氧化酶氧化酚类物质的结果,用有机酸等抗氧化剂抑制多酚氧化酶活性可抑制褐变的发生,抑制衰老的物质也能减轻褐变的发生。

The research results of fruit enzymatic browning were summarized.It showed that browning mainly happened in postharvest storage.The main cause of browning was fruit senescence.Enzymatic browning was result of the phenol substance catalyzed by polyphenol oxidase(PPO).Anti-oxidizing agent such as organic acid can inhibit the PPO activity.The phenomenon of enzymatic browning can be inhibited too.Some substance of anti-decrepitude can reduce the enzymatic browning.