桃酶促褐变机理与调控技术研究进展

摘要/Abstract

摘要： 桃是我国古老的果品之一，极具营养价值和商品价值。桃是典型的呼吸跃变型果实，采后短时间内容易发生褐变，且桃加工中褐变速度快，程度高，难于控制，对果实品质和经济价值造成影响。目前针对桃加工褐变特征和机理研究的系统性不强，调控技术方法针对性不足，效果不明显。本文针对桃果实酶促褐变特征、机理、褐变关键因子及相关褐变调控手段等相关国内外研究现状进行梳理，并进行桃酶促褐变调控技术进行展望，旨在为桃贮藏及加工中酶促褐变的调控提供参考，促进桃鲜食和加工制品的品质提升。

关键词: 桃, 酶促褐变, 褐变机理, 调控技术

Abstract: Peach is one of the ancient fruits in China, with great nutritional value and commercial value. Peach is a typical respiratory leap type fruit, which is prone to browning within a short period of time after harvesting, and the browning in peach processing is fast and high, which is difficult to control and affects the quality and economic value of the fruit. At present, the systematic research on the characteristics and mechanism of peach browning is not strong, and the control technology is not targeted enough and the effect is not obvious. In this paper, the current status of domestic and international research on peach fruit enzymatic browning characteristics, mechanisms, key browning factors and related browning control methods are summarized, and the peach enzymatic browning control technology is prospected, aiming to provide a reference for the regulation of enzymatic browning in peach storage and processing, and to promote the quality improvement of fresh and processed peach products.

Key words: Peach, Enzymatic browning, Browning mechanism, Regulation technology

中图分类号:

TS255.3

陈维宁李旋王文月毕金峰. 桃酶促褐变机理与调控技术研究进展[J]. 食品科学.

Wei-Ning CHEN Xuan Li Wen-Yue WANG. Review of Progress on Mechanism and Regulation of Enzymatic Browning of Peach and Nectarine[J]. FOOD SCIENCE.

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