果蔬食品加工贮藏过程中易变色素的降解及调控机理研究与展望

果蔬食品是人们生活的重要副食之一.由于果蔬及其产品的色泽决定产品的外观及消费者的选择性,故加工贮藏过程中易变色素的降解及调控问题变得极为重要.采用合理的加工贮藏方法来保持果蔬原有鲜艳、自然的色泽,对保持果蔬品质和减少商品损耗非常重要.针对果蔬食品加工贮藏过程中易变色素的降解及其调控机制这样一个重要的应用问题和具有挑战性的科学问题,本文综述了果蔬加工和贮藏过程中以花青素为主的红色素,以叶绿素为主的绿色素的降解机理和褐变机理；针对色素降解和褐变机理,阐述现有的护色调控机制；分析提炼果蔬变色的科学问题,并在此基础上提出本领域可能的研究方向,期望对相关领域的研究者有启发.

Degradation and Regulation Mechanisms of Variable Pigments during Processing and Storage of Fruits and Vegetables:Status and Trends

Fruits and vegetables are one of the most important non-staple foods.As the colour of fruit and vegetable products responsible for its exterior appearance and decide the selection of consumers,so investigation of the degradation and regulation mechanisms of variable pigments during processing and storage is very important.Using appropriate processing and storage methods to retain the bright and original colour is emergent for preserving quality and reducing commodity loss of fruits and vegetables.To promote...