鲜切马铃薯褐变抑制技术的研究进展

摘要

The domestic and foreign browning inhibiting technologies of fresh-cut potato had been studied. Physical and chemical browning inhibiting technologies were mainly introduced. Among them chemical brown-ing inhibiting technology mainly consists of natural chemical extractive inhibiting technology ,single chemical substance inhibiting technology,composite solution inhibiting technology. Physical browning inhibiting technol-ogy includes heat inhibiting technology ,chambrieren inhibiting technology ,controlled atmosphere inhibiting technology.Althrough the above-mentioned inhibiting technologies were fairly mature ,they were not fully ap-plied in the development of fresh-cut potato industry. Therefore ,industrialization of fresh-cut potato browning inhibiting technologies were the key point of future study.%论述了国内外鲜切马铃薯褐变抑制技术，主要介绍了化学抑制褐变技术、物理抑制褐变技术，其中化学抑制褐变技术主要有天然化学提取物抑制技术、单一化学物质抑制技术，复合溶液抑制技术。物理抑制褐变技术包括热烫抑制技术、回温抑制技术、气调抑制技术。虽然上述褐变抑制技术已相当成熟，但其在鲜切马铃薯产业化发展中还未得到充分应用。因此，产业化鲜切马铃薯褐变抑制技术是今后研究的重点。