Review:: Enzymatic browning in minimally processed fruit and vegetables

One of the main problems that reduces shelf-life of minimally processed fruits and Vegetables is the enzymatic browning that occurs on the cut surface area. This deterioration has a great visual impact that decreases the commercial quality, the organoleptic acceptance and the nutritional value. This review is an update of the methods to measure the enzymatic browning and the polyphenol oxidase characteristics. Chemical and physical treatments to inhibit or control enzymatic browning are also reviewed. Chemical inhibitors have been classified depending on whether they act on the enzyme, the substrates or the reaction products. To prevent enzymatic browning, physical treatments, particularly low O(2) atmospheres, are considered as an alternative to chemical methods to minimise the enzymatic activity. Edible coatings for preserving quality of minimally processed products, due to restricted oxygen entrance in addition to reduced moisture loss, are also reviewed.