Research Advances on the Control of Enzymatic Browning of Postharvest Fruits and Vegetables

Enzymatic browning was the major cause of the tissue browning of fruits and vegetables. Controlling enzymatic browning could largely mitigate the browning of postharvest fruits and vegetables. This paper reviewed the research progress of physical method, chemical method and biological method on the control of postharvest enzymatic browning of fruits and vegetables at home and abroad, in order to provide theoretical basis for the preservation of fruits and vegetables.