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Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology
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Ruobing LIU1, Lingqi SU1, Bo LIU2, Jiali FU1, Song ZHANG1, Min WEI3, Xiaoyan ZHANG1, *, Yong PENG1, *
Science and Technology of Food Industry | 2026, 47(2) : 480 - 487
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Science and Technology of Food Industry | 2026, 47(2): 480-487
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Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology
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Ruobing LIU1, Lingqi SU1, Bo LIU2, Jiali FU1, Song ZHANG1, Min WEI3, Xiaoyan ZHANG1, *, Yong PENG1, *
Affiliations
  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
  • 2Zhucheng Agriculture and Rural Bureau, Weifang 262200, China
  • 3College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2025020203
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Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduces their nutritional value and sensory quality. In recent years, the most commonly adopted browning control technologies of fresh-cut fruits and vegetables are chemical, physical and physicochemical synergistic approaches. In this paper, we reviews the application effects of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms. We focuses on the synergistic methods such as chemical synergistic treatment, physical synergistic treatment, physicochemical synergistic treatment and combines coating treatment. The study finds that combinations involving plant-derived or biological extracts, as well as synergistic physical methods, demonstrate promising preservation effects. Additionally, this paper analyzes the current problems of synergistic technology and pointes out the future direction lying in green, natural, safety, low-cost and sustainable development. This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.

fresh-cut fruits and vegetables  /  browning  /  control technology  /  physicochemical synergistic  /  regulation mechanism
刘若冰, 宿玲绮, 刘波, 傅佳立, 张耸, 魏珉, 张小燕, 彭勇. 协同处理技术抑制鲜切果蔬褐变的研究进展. 食品工业科技, 2026 , 47 (2) : 480 -487 . DOI: 10.13386/j.issn1002-0306.2025020203
Ruobing LIU, Lingqi SU, Bo LIU, Jiali FU, Song ZHANG, Min WEI, Xiaoyan ZHANG, Yong PENG. Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 480 -487 . DOI: 10.13386/j.issn1002-0306.2025020203
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Year 2026 volume 47 Issue 2
101
41
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Article Info
doi: 10.13386/j.issn1002-0306.2025020203
  • Receive Date：2025-02-26
  • Online Date：2026-10-24
  • Published：2026-01-15
Article Data
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History
  • Received：2025-02-26
Affiliations
    1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
    2Zhucheng Agriculture and Rural Bureau, Weifang 262200, China
    3College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China
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表12种不同金属材料的力学参数
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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