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Research Progress on Browning Control of Fresh-Cut Fruits and Vegetables

XU Chuanbing;SONG Liting;Weifang Business Vocational College;  
Fresh-cut fruits and vegetables are simple and fast, clean and pollution-free, rich in nutrition, and are welcomed by more and more people. However, due to its physiological characteristics, it is easy to undergo enzymatic browning, resulting in a shortened shelf life. In this paper, the physical, chemical and biological methods of inhibition regulation are reviewed by combing the relevant research on its reaction mechanism, aiming to improve people's understanding of enzymatic browning control methods, pay more attention to the development and utilization of fresh-cut fruits and vegetables, and provide reference for future research.
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