Effects of coating preservation technology on fresh-cut apples;

The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.

According to a large number of research results, discussing molecular structure and characteristic of chitosan on keeping freshness, reviewing application of chitosan on fresh-cut fruit and vegetable and food keeping freshness.

The number of microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.

Fresh-cut fruits is a new kind of processing products of fruits abroad,with the characteristics of freshness,nutrition and convenience,which has a good market prospect.

Combining physiological and biochemical changes, processing and preservation techniques of fresh-cut fruits, the paper outlined the present condition and developing trend of fresh-cut fruits in home and abroad, and brought forward low-tepmerature chain storage, modified atmosphere packaging, ediable coating preservative and other new preservation techniques of fresh-cut fruits.

This paper provides an overview of recent advances in mechanism of enzymaitic browing of fresh-cut fruits,and explain to the effective ways to control enzymaitic browning of fresh-cut fruits using physical,chemical and biotic techniques.

The physio-biochemical changes in respiration rate,ethylene production,polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated.