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<p>A large amount of fruit is wasted each year due to postharvest physiological metabolism (e.g., respiration and transpiration and ripening), improper storage conditions (e.g., gas environment, temperature, and humidity), and deterioration triggered by microbial multiplication, of which tissue browning is particularly serious. Although a large number of experiments have been conducted focusing on one or more factors affecting enzymatic browning in postharvest fruit, there are few systematic and comprehensive summaries of those core factors that influence fruit browning during postharvest storage. Therefore, this paper comprehensively summarizes the key factors, including cell membrane integrity, browning-related enzymes, associated enzyme substrates, and reactive oxygen species (ROS) as well as how they influence fruit browning after harvest under different conditions. Based on the synergistic interaction of multiple factors, membrane structural disruption induced by important postharvest factors serves as the primary prerequisite for enzymatic browning, while ROS act as key signaling molecules that intensify the process. Under such conditions, enzyme catalyzed-browning reactions become inevitable, but the degree of browning is significantly regulated by various postharvest treatments. Furthermore, how different fruit varieties and ripening stages respond to these core factors is also significantly varied. Future research should focus on elucidating the synergistic regulatory mechanisms governing enzymatic browning influenced by these factors, especially carefully considering the variations among different fruit types and ripening stages. Furthermore, the necessity of using combined technologies targeting these core factors is emphasized for inhibiting postharvest fruit browning.</p>

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Revisiting the Advances in Core Factors Influencing Fruit Tissue Browning During Postharvest Storage

  • 期刊论文

  • 发表日期：

    2026年5月5日

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  • Kaiwen Zhang,
  • Shu Jiang,
  • Yingying Wei,
  • Yi Chen,
  • Jianfen Ye,
  • Feng Xu,
  • Phebe Ding,
  • Xingfeng Shao

摘要

A large amount of fruit is wasted each year due to postharvest physiological metabolism (e.g., respiration and transpiration and ripening), improper storage conditions (e.g., gas environment, temperature, and humidity), and deterioration triggered by microbial multiplication, of which tissue browning is particularly serious. Although a large number of experiments have been conducted focusing on one or more factors affecting enzymatic browning in postharvest fruit, there are few systematic and comprehensive summaries of those core factors that influence fruit browning during postharvest storage. Therefore, this paper comprehensively summarizes the key factors, including cell membrane integrity, browning-related enzymes, associated enzyme substrates, and reactive oxygen species (ROS) as well as how they influence fruit browning after harvest under different conditions. Based on the synergistic interaction of multiple factors, membrane structural disruption induced by important postharvest factors serves as the primary prerequisite for enzymatic browning, while ROS act as key signaling molecules that intensify the process. Under such conditions, enzyme catalyzed-browning reactions become inevitable, but the degree of browning is significantly regulated by various postharvest treatments. Furthermore, how different fruit varieties and ripening stages respond to these core factors is also significantly varied. Future research should focus on elucidating the synergistic regulatory mechanisms governing enzymatic browning influenced by these factors, especially carefully considering the variations among different fruit types and ripening stages. Furthermore, the necessity of using combined technologies targeting these core factors is emphasized for inhibiting postharvest fruit browning.