{
  "abstract": "Enzymatic browning causes substantial postharvest losses in fresh fruits and vegetables, yet the literature remains fragmented across polyphenol oxidase (PPO) biochemistry, detection technologies, and control strategies. This review synthesizes current knowledge across the browning continuum, emphasizing the emerging perspective that membrane degradation via the phospholipase D (PLD) and lipoxygenase (LOX) cascade may represent an important early event preceding PPO activation in specific physiological contexts, particularly senescence- and stress-associated browning. However, the relative contribution of membrane degradation versus direct enzyme-substrate contact varies among commodities and browning types, and membrane degradation is not always the sole or mandatory initiating event. A key mechanistic consideration is the distinction between soluble and membrane-bound PPO (sPPO and mPPO). While sPPO assays remain valuable for mechanistic screening, evidence from a limited number of comparative studies suggests they may not fully predict inhibitor performance in intact food matrices, and the extent of this limitation requires further investigation. The review also identifies a detection-intervention gap: while hyperspectral imaging, chlorophyll fluorescence, and electronic noses can detect early physiological changes associated with browning risk, validated protocols to respond to these signals remain underdeveloped. A conceptual framework linking detection to risk classification, decision thresholds, intervention, and verification is proposed to guide future research. Control strategies exhibit product-dependent efficacy, and a multi-hurdle integration model combining membrane preservation, quinone trapping, and protective cultures is proposed as a hypothesis for future research rather than an established commercial strategy, requiring further validation to determine whether these components act synergistically.",
  "abstract_shown": true,
  "affiliations": [
    "National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.",
    "College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.",
    "Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.",
    "Department of Allied Health Sciences, The University of Chenab, Gujrat, Pakistan.",
    "Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, China.",
    "RII Centre for Molecular and Microbiome Sciences, Research Innovation Institute (RII), School of Health and Life Sciences, University of Nottingham Ningbo China, Ningbo, China.",
    "School of Food Science and Engineering, Hainan University, Haikou, China."
  ],
  "article_type": "review article",
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Ali Hassan"
    },
    {
      "affs": [
        1
      ],
      "name": "Khubaib Ali"
    },
    {
      "affs": [
        0
      ],
      "name": "Waqar Mujahid"
    },
    {
      "affs": [
        2
      ],
      "name": "Hafiz Rizwan Sharif"
    },
    {
      "affs": [
        1
      ],
      "name": "Faizan Ul Haq"
    },
    {
      "affs": [
        3
      ],
      "name": "Muhammad Adnan Nasir"
    },
    {
      "affs": [
        4,
        5
      ],
      "name": "Imran Mahmood Khan"
    },
    {
      "affs": [
        6
      ],
      "name": "Waqas Ashraf"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/4qrd44yr2m6hd.bib",
  "cited_by": 0,
  "doi": "10.3389/fnut.2026.1948342",
  "fulltext_url": "https://europepmc.org/articles/PMC13714514",
  "id": "4qrd44yr2m6hd",
  "issns": [
    "2296-861X"
  ],
  "landing_url": "https://europepmc.org/article/MED/42953466",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Review"
    ],
    [
      "openalex",
      "1110|Postharvest Quality and Shelf Life Management"
    ]
  ],
  "openalex": "W7221769747",
  "pdf_url": "https://europepmc.org/articles/PMC13714514?pdf=render",
  "pmcid": "PMC13714514",
  "pmid": "42953466",
  "published": "2026-10-14",
  "publisher": "Frontiers Media SA",
  "ris": "https://research.draconitic.com/paper/4qrd44yr2m6hd.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:41Z",
      "native_id": "MED:42953466",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42953466"
    },
    {
      "first_seen": "2026-11-01T12:21:59Z",
      "native_id": "PMC13714514",
      "source": "pmc",
      "url": "https://doi.org/10.3389/fnut.2026.1948342"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1110|Postharvest Quality and Shelf Life Management",
      "subfield": "plant-biology"
    }
  ],
  "title": "Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.",
  "title_text": "Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.",
  "type": "peer-reviewed",
  "updated_at": "2026-11-01T12:21:59Z",
  "url": "https://research.draconitic.com/paper/4qrd44yr2m6hd",
  "venue": "Frontiers in nutrition",
  "versions": []
}