【摘要】 鲜切果蔬切割之后容易发生表面褐变等问题，严重影响果蔬商品价值和消费者的购买欲，成为制约鲜切果蔬发展的重要瓶颈。该文重点针对冷激处理、热处理、高氧处理、化学处理等切前处理技术在鲜切果蔬上的应用进行阐述，并对切前处理调控果蔬褐变的机制进行探讨，分析目前存在的关键问题及未来的发展方向，以期为开发更安全高效的褐变控制技术提供理论参考。更多还原

【Abstract】 Fresh-cut fruits and vegetables are prone to surface browning and other problems,which affect the values of fruits and vegetables and consumers′ desire to buy,becoming the bottleneck restricting the development of fresh-cut fruits and vegetables. The pretreatment technologies such as cold shock treatment,heat treatment,high oxygen treatment,and chemical treatment for fresh-cut fruits and vegetables were summarized. The mechanism of pretreatment in preventing the browning of fruits and vegetables was expounded,and the current key problems and future development directions were discussed,with a view to providing theoretical reference for the development of safer and more efficient browning control technology.更多还原