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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL FOOD SAFETY OF FRESH AND FRESH-CUT PRODUCE Title: Enzymatic browning and its control in fresh-cut produce

Authors
item He, Qiang - SICHUAN UNIVERSITY, CHIN
item Luo, Yaguang

Submitted to: Stewart Postharvest Review
Publication Type: Review Article
Publication Acceptance Date: November 9, 2007
Publication Date: December 1, 2007
Citation: He, Q., Luo, Y. 2007. Enzymatic browning and its control in fresh-cut produce. Stewart Postharvest Review. 3(6):1-7.

Technical Abstract: Enzymatic browning of damaged tissues of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages the consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on technologies that can be used to prevent browning of fresh-cut fruits and vegetables and maintain good product quality and safety for consumers.

Last Modified: 10/24/2014
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