Research Progress on the Mechanism and Regulation of Enzymatic Browning in Peach Fruit

被引：0
|
作者：
Chen W. [1 ]
Li X. [1 ]
Wang W. [1 ]
Bi J. [1 ]
机构：
[1] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 07期
关键词：
browning mechanism; enzymatic browning; peach; regulation techniques;
D O I：
10.7506/spkx1002-6630-20230728-311
中图分类号：
学科分类号：
摘要：
Peaches are an ancient fruit in China, with great nutritional and commercial value. Peach fruit is a typical respiratory climacteric fruit, which is prone to browning within a short period of time after harvesting, and rapid browning and high browning degree occur during peach processing, which are difficult to control, affecting the quality and economic value of the fruit. At present, systematic research on the characteristics and mechanism of peach browning is lacking, as well as effective control techniques and methods. In this paper, the current status of research on the characteristics and mechanism of and the key factors for enzymatic browning in peach fruit is reviewed, and the techniques used for its control are summarized, aiming to provide a reference for the regulation of enzymatic browning during peach storage and processing and consequently to promote the quality improvement of fresh and processed peach products. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：290 / 298
页数：8
相关论文
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