鲜切果蔬酶促褐变关键酶的研究进展

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

摘要: 新鲜果蔬经过切割处理后,产生的机械伤害会刺激诱导表面组织发生酶促褐变反应,而使鲜切产品的感官品质下降、货架期显著缩短。鲜切果蔬的外观色泽变化主要是由酶促褐变引起的,起主要作用的关键酶有:多酚氧化酶(PPO),过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)、脂氧合酶(LOX)、抗坏血酸过氧化物酶(APX)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)等。本文就近几年有关鲜切果蔬酶促褐变发生中一些关键酶的作用机理进行了综述,为鲜切果蔬酶促褐变的控制和质量保持提供理论参考。

Abstract: 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.