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Updated: Sep 16, 2025

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植物色彩稳定性的机械洞察:变色路径和新兴的保护策略
Jianing Zhang1, Junjun Zhang1, Lidan Zhang1
1Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
防止蔬菜的不良颜色变化,如色和叶绿素降解,对于保持质量至关重要. 本综述总结了抑制这些反应的策略,确保更好的蔬菜产品.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
背景情况:
- 蔬菜在加工和储存过程中会发生不良的颜色变化.
- 酶性色,非酶性色和叶绿素降解降低了商业和营养价值.
研究的目的:
- 审查和讨论现有和创新的蔬菜颜色保存策略.
- 突出了颜色变化和抑制技术背后的机制.
主要方法:
- 对物理,化学和生物方法进行全面的审查,以保存颜色.
- 分析创新技术和综合方法.
主要成果:
- 有效的颜色保存包括抑制酶性色,非酶性色和叶绿素降解.
- 经常使用组合技术,通常可以同时抑制所有三种反应过程.
结论:
- 抑制导致色和叶绿素降解的条件是保持蔬菜颜色的关键.
- 未来的研究应该专注于分子机制和保存治疗的营养影响.
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