Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables
Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables. The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sal...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-040.pdf |
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| author | WANG Bin, LIN Wei, YUAN Xiao |
| author_facet | WANG Bin, LIN Wei, YUAN Xiao |
| author_sort | WANG Bin, LIN Wei, YUAN Xiao |
| collection | DOAJ |
| description | Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables. The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sale, which significantly affects the marketability and shelf life, thereby hindering the development of the fresh-cut product industry. Elucidating the mechanism underlying browning in fresh-cut fruits and vegetables and summarizing recent progress in the development of browning prevention technologies could provide valuable insights for the development of new, safe, and efficient anti-browning techniques. This article provides a systematic review of the mechanism underlying browning in fresh-cut fruits and vegetables, along with the state-of-the art development of anti-browning technologies, from the perspectives of browning types, influencing factors, and preventive strategies. In addition, this review highlights the potential roles of reactive oxygen species (ROS) metabolism and membrane lipid metabolism in the browning process of fresh-cut fruits and vegetables, aiming to offer references for browning prevention in fresh-cut fruits and vegetables, thereby reducing economic losses in the fresh-cut fruit and vegetable industry. |
| format | Article |
| id | doaj-art-4e390e8562b34b8b9e9b89712f0b6131 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-4e390e8562b34b8b9e9b89712f0b61312025-08-20T02:27:06ZengChina Food Publishing CompanyShipin Kexue1002-66302025-04-0146736738410.7506/spkx1002-6630-20240828-208Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and VegetablesWANG Bin, LIN Wei, YUAN Xiao0(1. Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Guangdong Provincial Engineering and Technology Research Center of Special Fruit and Vegetables in Northern Region, College of Biology and Agriculture, Shaoguan University, Shaoguan 512005, China; 2. Guangdong Province Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China)Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables. The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sale, which significantly affects the marketability and shelf life, thereby hindering the development of the fresh-cut product industry. Elucidating the mechanism underlying browning in fresh-cut fruits and vegetables and summarizing recent progress in the development of browning prevention technologies could provide valuable insights for the development of new, safe, and efficient anti-browning techniques. This article provides a systematic review of the mechanism underlying browning in fresh-cut fruits and vegetables, along with the state-of-the art development of anti-browning technologies, from the perspectives of browning types, influencing factors, and preventive strategies. In addition, this review highlights the potential roles of reactive oxygen species (ROS) metabolism and membrane lipid metabolism in the browning process of fresh-cut fruits and vegetables, aiming to offer references for browning prevention in fresh-cut fruits and vegetables, thereby reducing economic losses in the fresh-cut fruit and vegetable industry.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-040.pdffresh-cut fruit and vegetable; cut surface browning; polyphenol oxidase; membrane lipid metabolism; anti-browning technologies |
| spellingShingle | WANG Bin, LIN Wei, YUAN Xiao Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables Shipin Kexue fresh-cut fruit and vegetable; cut surface browning; polyphenol oxidase; membrane lipid metabolism; anti-browning technologies |
| title | Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables |
| title_full | Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables |
| title_fullStr | Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables |
| title_full_unstemmed | Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables |
| title_short | Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables |
| title_sort | research progress in mechanism and preventive technologies for the browning of fresh cut fruits and vegetables |
| topic | fresh-cut fruit and vegetable; cut surface browning; polyphenol oxidase; membrane lipid metabolism; anti-browning technologies |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-040.pdf |
| work_keys_str_mv | AT wangbinlinweiyuanxiao researchprogressinmechanismandpreventivetechnologiesforthebrowningoffreshcutfruitsandvegetables |