时间标签：数据日期 2026-10-31 · 生成时间 2026-11-01 05:30（Asia/Shanghai）｜ 检索窗口 PubMed edat 2026/10/28–2026/10/31 ｜ 情报发生日期 2026-10-31
研究问题
Consumer studies frequently show that customers reject damaged fruit even when it remains safe and nutritious because visual quality, especially color, is the key indicator of perceived freshness.；However, the relative contribution of membrane degradation versus direct enzyme-substrate contact likely varies among commodities and browning types.；These approaches, however, are becoming less effective due to several challenges, including safety concerns about sulfite-induced allergic reactions, deterioration of sensory perception from acid-induced off-flavors, and customer aversion to synthetic additives in favor of clean-label products ().
方法
The remaining articles were screened based on titles and abstracts, followed by full-text assessment for eligibility.；After removal of duplicates (n = 204), 508 records were screened by title and abstract.；The remaining 310 full-text articles were assessed for eligibility, of which 154 were excluded for insufficient methodological detail (n = 52), focus on thermal processing unrelated to browning or on non-enzymatic browning (n = 36), non-plant-based or processed foods with no relevance to fresh-cut commodities (n = 28), lack of quantitative data (n = 22), or non-English language (n = 16).；A total of 156 studies met the inclusion criteria and were included in the final synthesis.
核心结论
Products that prioritize appearance as the primary purchasing factor are deemed unacceptable by consumers due to visual manifestations, ranging from superficial staining or peeling of sliced surfaces to internal flesh browning disease that develops without apparent symptoms (, ).；The phenolic substrates and enzymes of the PPO interact together to facilitate the oxidation processes involved in producing melanin.；This response is not allowed in healthy tissues because of strict subcellular compartmentalization, such that PPO is found in plastids or chloroplasts, and phenolic chemicals are found in the vacuole (). ‖ 结论：Future research should prioritize closed-loop detection and intervention systems, multi-cultivar and multi-season validation, and standardized mPPO-based screening protocols.
局限
While sPPO assays remain valuable for mechanistic screening, evidence from a limited number of comparative studies suggests they may not fully predict inhibitor performance in intact food matrices.；New detection technologies can provide early warning of browning risk, but no validated intervention protocols translate these signals into actionable responses, limiting their practical utility.；Future research should prioritize closed-loop detection and intervention systems, multi-cultivar and multi-season validation, and standardized mPPO-based screening protocols.
对本项目的价值
★☆☆☆☆ 干预证据决定参照标准效应量——任何抗衰干预的收益至少应对标该基线。
全文来源
PMC JATS 全文（正文 91,336 字符，已过标题/DOI 逐字归属校验）
原文题录
- 英文标题：Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.
- 期刊与标识：Front Nutr · PMID 42953466 · DOI 10.3389/fnut.2026.1948342
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