A Review on Enzymatic Browning in Postharvest Fruit

The research results of fruit enzymatic browning were summarized.It showed that browning mainly happened in postharvest storage.The main cause of browning was fruit senescence.Enzymatic browning was result of the phenol substance catalyzed by polyphenol oxidase(PPO).Anti-oxidizing agent such as organic acid can inhibit the PPO activity.The phenomenon of enzymatic browning can be inhibited too.Some substance of anti-decrepitude can reduce the enzymatic browning.