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BROWNING MECHANISM AND INHIBITION OF FRUITS AND VEGETABLES

Zhu YongZhi

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Abstract

Rapid browning during storage was the main problem resulting in restrictions on the fruits and vegetables to long-distant markets. There were many reasoms of browning, the enzymetic browning was the mostimportant, and it was the main handicap in processing and storage. The mechanism of enzymatic browning and methods to control browning are summarized

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What this paper is about

Rapid browning during storage was the main problem resulting in restrictions on the fruits and vegetables to long-distant markets. There were many reasoms of browning, the enzymetic browning was the mostimportant, and it was the main handicap in processing and storage. The mechanism of enzymatic browning and methods to control browning are summarized

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Available abstract

Rapid browning during storage was the main problem resulting in restrictions on the fruits and vegetables to long-distant markets. There were many reasoms of browning, the enzymetic browning was the mostimportant, and it was the main handicap in processing and storage. The mechanism of enzymatic browning and methods to control browning are summarized

Key concepts: Browning, Food science, Mechanism (biology), Chemistry, Philosophy, Epistemology

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