苹果汁褐变的原因及控制方法

中图分类号φ 文献标志码φ 文章编号：1008-1038（2025）05-0032-06

DOI：10.19590/j.cnki.1008-1038.2025.05.005

Reaction Mechanism and Control Method of Apple Juice Browning

LIU Hongfei， QIAO Jiayao，HE Xinying，FENG Ying*，SUN Xiyun* （Food Science College，Shenyang Agricultural University， Shenyang 11O866， China）

Abstract：Apple juice is deeply loved by the majorityof people because of its rich nutrition，delicious taste. However，apple juice browning has become a common problem in the processng and storage of apples， which seriously affects its color stability and commercial value.Therefore，this paper reviewed the causes，influencing factors，and control methods of browning，which laid a foundation for controling browning and extending the shelf life.

Keywords： Apple juice; enzymatic browning; nonenzymatic browning; quality control

苹果汁因其丰富的营养和独特的风味深受消费者喜爱，但在加工和贮藏过程中常发生褐变现象，严重影响其感官品质和商品价值。（剩余11256字）