Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 105 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.032

Food and Fermentation Industries

Progress in Research of High Pressure Processing on Color Quality of Fruit and Vegetable

  • Zheng Qian ,
  • Zhang Yan ,
  • Liao Xiao-jun ,
  • Chen Fang ,
  • Li Shu-yan ,
  • Hu Xiao-song
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Online published: 2010-05-25

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Abstract

This review focuses on the effect of HP on color quality of fruit and vegetable,including the effect on nature pigments,enzymes and enzyme catalyzed reactions related with color change,on the non-enzymatic reactions leading to the color degradation of fruit and vegetable.The trend in the development of this study field is also discussed.

Key words： high hydrostatic pressure; fruit and vegetable; color quality

Cite this article

Zheng Qian , Zhang Yan , Liao Xiao-jun , Chen Fang , Li Shu-yan , Hu Xiao-song . Progress in Research of High Pressure Processing on Color Quality of Fruit and Vegetable[J]. Food and Fermentation Industries, 2010 , 36(05) : 105 -109 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.032

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