Advances in Research on Browning Mechanism and Control Technology of Fruits and Vegetables
The mechanism,influencing factors and prevention and control technology of fruit and vegetable browning were studied at home and abroad.The browning mechanism was classified,and the influencing factors of enzymatic browning and non-enzymatic browning were summarized.In addition,the prevention and control measures under different browning mechanisms were discussed.The relevant literatures of fruit and vegetable browning at home and abroad were collected.The browning mechanism and its differences were analyzed,which were divided into enzymatic browning and non-enzymatic browning,and further subdivided into Maillard reac-tion,caramelization reaction and ascorbic acid oxidation reaction.The factors affecting enzymatic browning were explored,including phenolic substances,browning-related enzymes and oxygen,and the influencing factors of non-enzymatic browning were studied.Based on the results of the study,the prevention and control measures of browning were put forward,including explant treatment,application of anti-browning agents,adjustment of temperature and pH value,etc.Through the in-depth study of the browning mechanism and its influencing fac-tors,the main influencing factors of enzymatic browning and non-enzymatic browning were found.At the same time,a series of prevention and control measures were put forward,which can effectively inhibit the occurrence of browning.In the future,the research scope can be further expanded,and the comparative study of various fruit and vegetable browning mechanisms and prevention and control technologies can be strengthened,so as to pro-vide a more comprehensive and effective solution for the preservation and storage of fruit and vegetable products.
browning mechanismenzymatic browninginfluencing factorsprevention and control measures
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