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Enzymatic Browning of Postharvest Litchi: a Review

文献类型: 外文期刊

作者: Wang, J. B. 1 ; Wang, X. S. 1 ; Jin, Z. Q. 1 ;

作者机构: 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou, Hainan, Peoples R China

关键词: litchi;browning;peroxidase;polyphenol oxidase;anthocyanase;phenols

期刊名称:III INTERNATIONAL SYMPOSIUM ON LONGAN, LYCHEE, AND OTHER FRUIT TREES IN SAPINDACEAE FAMILY

ISSN: 0567-7572

年卷期: 2010 年 863 卷

页码:

收录情况: SCI

摘要: Litchi is a popular fruit for its bright red pericarp and the tasty aril, but its commercial value is reduced by pericarp browning during storage. Enzymatic browning was the main reason for the browning process. It was mainly caused by the acumulation of brown pigments resulted from the oxidation of polyphenols by some oxidases. In this paper, progress on studying the characteristics of enzymes and substrates involing in enzymatic browning and the associated changes of cell membrane of litchi pericarp were reviewed. And the prospects of research on litchi enzymatic browning were disscussed.

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