Research progress on browning mechanism and inhibition technology of fresh-cut sweetpotato
Sweetpotato is prone to mechanical damage and browning during processing,which seriously restricts the develop-ment of sweetpotato processing industry.In this paper,the effects of browning related enzymes,phenols,membrane lipid per-oxidation and other factors on the browning of sweetpotato were reviewed,and the current research status of sweetpotato browning mechanism was reviewed,and the physical and chemical browning inhibition technologies commonly used both do-mestically and internationally were introduced.Research on sweetpotato browning mechanism and the development of fresh-cut sweetpotato browning inhibition technology play important roles in the effectively control of browning and the extension of shelf life.Meanwhile,the browning inhibition technology also provides a reference for the regulation of enzymatic browning in sweetpotato processing,and promotes the quality improvement of fresh sweetpotato and processed products.
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