园艺学报 ›› 2021, Vol. 48 ›› Issue (6): 1217-1232.doi: 10.16420/j.issn.0513-353x.2020-0484

• 综述 • 上一篇    下一篇


黄彭1,2, 丁捷1, 胡晓敏1, 陈怡1, 刘亚飞1, 秦文1,*()   

  1. 1四川农业大学食品学院,农产品加工与贮藏工程四川省重点实验室,四川雅安 625014
    2宜宾学院质量管理与检验检测学部,四川宜宾 644000
  • 收稿日期:2020-08-14 修回日期:2020-11-18 出版日期:2021-06-25 发布日期:2021-07-08
  • 通讯作者: 秦文
  • 基金资助:

Advances in Fresh-cut Fruit and Vegetables Based on Physical Anti-browning Technology

HUANG Peng1,2, DING Jie1, HU Xiaomin1, CHEN Yi1, LIU Yafei1, QIN Wen1,*()   

  1. 1College of Food Science,Sichuan Agricultural University,Sichuan Key Laboratory of Agricultural Products Processing and Preservation Engineering,Ya'an,Sichuan 625014,China
    2Department of Quality Management and Inspection and Detection,Yibin University,Yibin,Sichuan 644000,China
  • Received:2020-08-14 Revised:2020-11-18 Online:2021-06-25 Published:2021-07-08
  • Contact: QIN Wen



关键词: 果蔬, 鲜切, 酶促褐变, 抗褐变, 进展


The mechanism of enzymatic browning and the current states of 11 kinds of physical anti-browning technology of fresh-cut fruit and vegetables at home and abroad are systematically discussed. The browning mechanism in deep,and the synergistic effect of various treatment methods were prospected,which could provide reference for the research and application of fresh-cut fruit and vegetables browning prevention.

Key words: fruit and vegetables, fresh-cut, enzymatic browning, anti-browning, advance