摘要
本文根据荔枝果实的结构与生理特点，综述了荔枝保藏中果皮褐变的原因，着重从水分、多酚氧化酶及花色素苷三方面进行了评述，并阐述了褐变产生的机制及控制的途径。
The newly development of studies on the causes of browning in the pericarp of litchi fruit during storage was reviewed in this paper. Based on the structural and physiological characteristics of litchi fruit. three aspects namely moisture, polyphenol oxidase and anthocyanin were discussed. The mechanisnl of brotvning occurrence and the ways of browning control were described.
关键词
荔枝
保藏
褐变
水分
多酚氧化酶
花色素苷
Litchi storage, Browning, Moisture, Polyphenol oxidase, Bnthocyanin
