Hometop nav spacerAbout ARStop nav spacerHelptop nav spacerContact Ustop nav spacerEn Espanoltop nav spacer
Printable VersionPrintable Version     E-mail this pageE-mail this page
United States Department of Agriculture Agricultural Research Service
Search
 
 
 
National Programs
International Programs
Find Research Projects
The Research Enterprise
Office of Scientific Quality Review
Research Initiatives
 
You are here: Research /

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.

   

 
Project Team
Bhagwat, Arvind
Luo, Yaguang - Sunny
 
Publications
   Publications
 
Related National Programs
  Food Safety, (animal and plant products) (108)
 
 
Last Modified: 05/22/2013
ARS Home | USDA.gov | Site Map | Policies and Links 
FOIA | Accessibility Statement | Privacy Policy | Nondiscrimination Statement | Information Quality | USA.gov | White House