鲜切马铃薯褐变控制技术研究进展

Advances on the inhibition techniques of browning of fresh-cut potato

中文关键词:  鲜切马铃薯  褐变  控制技术

英文关键词:fresh-cut potato  browing  inhibiting technology

中文摘要:

      随着人们生活方式的转变以及生活水平的提高, 鲜切果蔬越来越受到现代人的青睐, 鲜切马铃薯因其营养和方便等特性而广受欢迎。鲜切后马铃薯发生酶促褐变, 次生代谢以及氧化损伤, 从而促使马铃薯快速褐变, 失去商品价值。近年来国内外对马铃薯褐变抑制的研究热度不减, 目前已经出现了很多褐变抑制新技术。本文综述了国内外最新的褐变抑制技术, 包括物理、化学和生物褐变抑制技术, 并通过对国内外鲜切马铃薯褐变抑制方法进行归纳总结并提出相应建议, 为鲜切马铃薯褐变抑制新技术的开发提供参考。

英文摘要:

      With the change of people’s lifestyle and the improvement of their living standards, fresh-cut fruits and vegetables are more and more popular in modern people, and fresh-cut potatoes is popular because of their nutrition and convenience. After being cut, potato will arise enzymatic browning, secondary metabolism and oxidative damage etc., which make potato browning and thus lose its commodity value quickly. In recent years, researches on the inhibition of potato browning has not been reduced in the world, and many new technologies for browning inhibition have appeared. This paper reviewed the latest browning inhibition techniques in the world, including physical, chemical and biological browning suppression technologies, summarized the methods of browning inhibition of fresh-cut potato at home and abroad and put forward corresponding suggestions, so as to provide a reference for the development of new technology of fresh-cut potato browning inhibition.