Research progress of mechanisms and control strategies for potato browning
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.
万方数据
维普
