CONCEPTS AND CONTROL METHODS OF ENZYMATIC BROWNING IN THE MINIMUM PROCESSING OF FRUITS AND VEGETABLES

Abstract

This literature review aimed to address the control of enzymatic browning of minimally processed fruits and vegetables. The action of the enzymes polyphenoloxidase and peroxidase, the role of phenolic substrates, and the nutritional and sensory changes resulting from this action were treated in this article, as well as methods of control for the minimum processing of vegetables. The studies showed that the PPO and POD adversely affect the color of minimally processed products and also may reduce its nutritional value. The most efficient way to control this problem is the combination of physical and chemical methods, by avoiding the use of individual treatments more severe which could harm the appearance and texture of vegetables. Technological advances in post-harvest conservation and the growing demand for minimally processed vegetables are essential to stimulate applied research for the control of enzymatic browning which may result in lower losses in the market.