Full
Outline
The quality of processing raw materials for fruit and vegetable is the foundation determining product quality. High-quality raw materials can guarantee the flavor and color of finished products, serving as the key to achieving high-quality development in the fruit and vegetable processing industry. However, during processing,storage and transportation, the internal tissues of fruit and vegetable raw materials are highly prone to browning induced by inherent properties and environmental stresses. This seriously impairs the color quality and shelf life of processed products, restricting the high-quality development of the fruit and vegetable processing industry. At present, anti-browning technologies have evolved from traditional chemical methods toward green and diversified approaches including physical and biological techniques. Elaborating and summarizing the research progress of anti-browning technologies can provide a theoretical basis for the research and development of novel and efficient source control technologies for raw materials. This paper systematically reviewed the types of browning,anti-browning technologies and scenario-based application research progress of fruit and vegetable processing raw materials, aiming to offer theoretical references for controlling the processing quality of fruits and vegetables from the source.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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