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https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

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

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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 E-mail:Qinwen@sicau.edu.cn

Abstract:

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

CLC Number: