Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology

Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduce their nutritional value and sensory quality. In recent years, the mostly adopted browning control technologies of fresh-cut fruits and vegetables were chemical, physical and physicochemical synergistic approaches. In this paper, we reviewed the application effect of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms. We focused on the synergistic methods such as chemical synergistic treatment, physical synergistic treatment, physicochemical synergistic treatment and combined coating treatment, and found that synergistic plant or biological extracts and physical methods exhibited good preservation effects on fresh-cut fruits and vegetables. Additionally, this paper analyzed the current problems of synergistic technology and pointed out the future direction lying in green, natural, safety, low-cost and sustainable development. This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.