Progress in Browning Fruits and Vegetables and Influence Factors

Browning in the processing and storage of fruits and vegetables involves enzymatic browning and non- enzymatic browning (Maillard reaction, caramel reaction, oxidation of ascorbic acid and oxidation of polyphenols). Enzymatic browning must be provided with polyphenols, polyphenol oxidase and oxygen. The influence factors in enzymatic browning are pH, temperature, oxygen etc, whereas in non-enzymatic browning the factors depend on the different browning types.