摘要
鲜切马铃薯加工和贮藏过程中的酶促褐变严重影响产品质量和市场价值,针对这一问题开展了很多控制褐变的相关研究.对鲜切马铃薯褐变发生机制、国内外鲜切马铃薯褐变控制技术进行综述,其中物理控制技术包括超声、低温、高压、高氧和气调包装等处理;化学制剂控制褐变技术涉及无机物、有机物、植物提取物和纳米材料;基因工程技术包括反义基因、人工microRNA(amiRNA)、基因过表达、基因编辑(CRISPR/Cas9)和RNAi技术等.总结褐变控制技术在褐变研究中的最新进展,并提出相应的建议和展望,以期为后续鲜切马铃薯褐变抑制的深入研究提供参考.
Abstract
Enzymatic browning during processing and storage of fresh-cut potatoes seriously affects product quality and market value. Many studies have been conducted on browning control to address this issue. This review examines the mechanisms of browning in fresh-cut potatoes and the control techniques for browning both domestically and internationally. Physical control techniques include ultrasound,low temperature,high pressure,high oxygen,and modified atmosphere packaging. Chemical agent control methods involve the application of inorganic and organic compounds,plant extracts,and nanomaterials. Genetic engineering approaches encompass antisense gene technology,artificial microRNA(amiRNA) technology,gene overexpression,gene editing(CRISPR/Cas9),and RNA interference(RNAi)technology. This paper sum-marizes the latest advancements in technologies for controlling browning in fresh-cut potatoes and offers recommenda-tions and perspectives to guide further in-depth research on browning inhibition of fresh cut potatoes in the future.
维普
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