A review of enzymatic browning in fruit during storage

The biochemical conditions of fruit enzymatic browning, the distribution of phenolics, polyphenoloxidase (PPO) and peroxidase (POD) in fruit in relation with fruit browning, the forms and activity of PPO, POD in relation with fruit browning, and the relationship between membrane lipid peroxidation and browning, are comprehensively reviewed. The probable mechanism of fruit enzymatic browning was suggested.