鲜切果蔬酶促褐变机理及控制研究进展

摘要

Enzymatic browning is one of important problems influencing shelf-life of fresh-cut fruits and vegetables. In this paper, the mechanism of enzymatic browning and enzymes of browning-related were reviewed. Some methods, which deueloped recently, of controlling enzymatic browning for chemical and biological methods, were introduced.%介绍酶促褐变的机理及与褐变相关的酶,并从物理、化学等方面介绍了一些新近发展的酶促褐变抑制方法.