Discoloration in raw and processed fruits and vegetables.
Discoloration in fruits and vegetables is reviewed in relation to the chemical and biochemical causes of black, brown, red, yellow, and green discolorations. In raw materials, only a limited understanding has so far been achieved of the internal black and brown discolorations. The biochemical signaling pathways triggered by wounding or chilling-storage, the nature of the enzymes and reactive oxygen species involved, and the identity of the phenolic compounds oxidized are areas where further information is desirable. In processed materials, a greater comprehension is needed of the role of ascorbic acid reactions in the browning of fruits and "pinking" of Brassicaceous vegetables, and more information is desirable on the structure and properties of the discoloring pigments in many products. It is concluded that a greater knowledge of these areas, and of the naturally-occurring constituents that can accelerate or inhibit the causative reactions, would lead to the development of more efficient methods of controlling fruit and vegetable discolorations.
Adams
J B
JB
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, UK. adamsbrian@talk21.com
Brown
H M
HM
D002622:Chemistry, Agricultural; D003116:Color; D005511:Food Handling; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology; D006358:Hot Temperature; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry* / Q000201:enzymology
D010636:Phenols