Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables

doi:10.13386/j.issn1002-0306.2013.15.085

Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry, 2013, (15): 390-393. DOI: 10.13386/j.issn1002-0306.2013.15.085

Citation:

Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry, 2013, (15): 390-393. DOI: 10.13386/j.issn1002-0306.2013.15.085

Citation:

Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry, 2013, (15): 390-393. DOI: 10.13386/j.issn1002-0306.2013.15.085

Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables

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The quality of fresh-cut fruits and vegetables decreased rapidly, the mechanical injury will cause tissue enzymatic browing, bring some changes in sensory organs, shelf life.These enzymes mainly included polyphenol oxidase ( PPO ) , peroxidase ( POD ) and phenylalnine ammonialyase ( PAL ) , lipoxygenase ( LOX) , ascorbate peroxidase ( APX) , superoxide dismutase ( SOD) and catalase ( CAT) . In this paper, the research progress of the change of the key enzymes activities for enzymatic browning and role in tissue browning of fresh- cut fruits and vegetables and regulation by postharvest technology.

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Research progress in key enzymes for enzymatic browning of fresh-cut fruits and vegetables

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