采后果实内部酶促褐变机制研究进展
果实内部褐变作为一种特殊生理病害, 虽然主要发生在少数果实中, 例如菠萝、梨和槟榔等, 但是由于这些果实占有较大市场, 所以引起了研究者的广泛重视。目前普遍认为果实内部褐变直接原因是酶促褐变的结果。因此, 本文结合目前国内外相关研究进展, 着重从酶促褐变发生的条件——酚类底物、多酚氧化酶、O2进入果实组织内部机制以及最终区域化的破坏导致三者接触几个方面的研究进行了较为全面的综述; 并且就果实内部褐变发生的诱因进行了概述。以期为今后果实内部褐变的进一步研究提供一定的参考依据。
As a special physiological disease, the internal browning of fruits only occurs in a few fruits, such as pineapple, pear and betel nut, etc. However, because these fruits occupy a large market, they have attracted extensive attention from researchers. It is generally believed that the direct cause of fruit browning is the result of enzymatic browning. Therefore, in combination with the current research progress at home and abroad, this paper mainly reviewed the research on the conditions of enzymatic browning -- phenolic substrates, polyphenol oxidase and the mechanism of O2 entering into the fruit tissue and the final damage of regionalization resulting in the contact of them, summarized the causative factors of fruit browning, so as to provide some reference for the further study of fruit interior browning.
标题：采后果实内部酶促褐变机制研究进展
英文标题：Research progress on enzymatic browning mechanism in postharvest fruits
作者：
潘永贵 海南大学食品科学与工程学院
黎寿英 海南大学食品科学与工程学院
中文关键词:采后果实,内部褐变,酶促褐变,
英文关键词:postharvest fruits,internal browning,enzymatic browning,
发表日期：2020-04-13
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