Effect of Browning Inhibitors on Polyphenol Oxidase in Fruits and Vegetables
During the storage of fruits and vegetables,the browning problem seriously affects their economic value and nutritional value.Enzymatic browning caused by polyphenol oxidase has attracted much attention.Finding suitable inhibition methods is a hot research topic at home and abroad.Some chemical inhibitors have good inhibitory effects on enzymatic browning.This paper reviews the mechanism of browning of fruits and vegetables,the action principle and specific application of ascorbic acid,cysteine and citric acid inhibitors,aiming to provide reference for solving the production and processing of fruits and vegetables caused by enzymatic browning and promote the quality of fruits and vegetables.
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