Enzymatic Browning of Postharvest Litchi: a Review

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.

关键词： litchi browning peroxidase polyphenol oxidase anthocyanase phenols

作者: J.B.Wang X.S.Wang Z.Q.Jin

作者单位: Institute of Tropical Bioscience and Biotechnology,Chinese Academy of Tropical Agriculture Sciences, Institute of Tropical Bioscience and Biotechnology,Chinese Academy of Tropical Agriculture Sciences,

会议类型: 国际会议

会议名称: The Third International Conference Symposium on Longan,Lychee and Other Fruit Trees in Sapindaceae Family(第三届国际龙眼，荔枝及其他无患子科果树学术研讨会)

会议地点: 福州

会议语种:英文

页码: 613-617

在线出版日期: 2008-08-25（万方平台首次上网日期，不代表论文的发表时间）