Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables

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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Bibliographic Details
Main Author: WANG Bin, LIN Wei, YUAN Xiao
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
fresh-cut fruit and vegetable; cut surface browning; polyphenol oxidase; membrane lipid metabolism; anti-browning technologies
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-040.pdf
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