Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.
7 affiliations
- 1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- 2College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
- 3Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.
- 4Department of Allied Health Sciences, The University of Chenab, Gujrat, Pakistan.
- 5Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, China.
- 6RII Centre for Molecular and Microbiome Sciences, Research Innovation Institute (RII), School of Health and Life Sciences, University of Nottingham Ningbo China, Ningbo, China.
- 7School of Food Science and Engineering, Hainan University, Haikou, China.
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.
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BibTeX
@article{hassan2026enzymatic,
title = {{Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.}},
author = {Ali Hassan and Khubaib Ali and Waqar Mujahid and Hafiz Rizwan Sharif and Faizan Ul Haq and Muhammad Adnan Nasir and Imran Mahmood Khan and Waqas Ashraf},
journal = {Frontiers in nutrition},
year = {2026},
month = oct,
doi = {10.3389/fnut.2026.1948342},
url = {https://europepmc.org/article/MED/42953466},
note = {CC BY},
}
RIS
TY - JOUR
TI - Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies.
AU - Ali Hassan
AU - Khubaib Ali
AU - Waqar Mujahid
AU - Hafiz Rizwan Sharif
AU - Faizan Ul Haq
AU - Muhammad Adnan Nasir
AU - Imran Mahmood Khan
AU - Waqas Ashraf
PY - 2026
DA - 2026/10/14
JO - Frontiers in nutrition
DO - 10.3389/fnut.2026.1948342
UR - https://europepmc.org/article/MED/42953466
AB - 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.
SN - 2296-861X
ER -