Research Progress on the Mechanism and Control Method of Browning of Fresh-Cut Potato

With the improvement of people’s living standards,fresh-cut fruits and vegetables have begun to enter people’s eyes with their own advantages. Fresh-cut potatoes are widely used by people due to their rich nutrition and convenience. During peeling and cutting of fresh-cut potatoes,the cell structure will be damaged and a series of physiological and metabolic changes will be caused. These changes will have a great impact on the quality and color of potatoes. The most important thing is that cutting will induce an enzymatic browning reaction to occur quickly and the appearance quality of fresh-cut potatoes will decrease rapidly. In this paper,the mechanism of browning of fresh-cut potatoes was reviewed. Meanwhile,the methods of controlling browning of fresh-cut potatoes at home and abroad were summarized. The research progress of different methods such as physics and chemistry was summarized,and corresponding suggestions were put forward to provide reference for the subsequent research of fresh-cut potatoes.