多酚氧化酶(Poly phenol Oxidase,PPO)是一类广泛存在于植物、真菌和昆虫质体中的含铜金属酶类,属于氧化还原酶。在有氧条件下,多酚氧化酶能催化果蔬原料中的内源性多酚物质氧化为醌类物质,醌类物质聚合产生黑色素,是引起果蔬褐变的主要因素。本文主要介绍了多酚氧化酶对几种主要热带水果保鲜、加工期间的品质影响以及控制措施。 Polyphenol oxidase (PPO) is a class of copper-containing metalloenzymes that are widely found in plants, fungi and insect plastids, belonging to oxidoreductases. Under aerobic conditions, polyphenol oxidase can catalyze the oxidation of endogenous polyphenols in fruit and vegetable materials to quinones and quinone to produce melanin, which is the main factor causing browning of fruits and vegetables. This article describes the polyphenol oxidase on the preservation of several tropical fruits, the quality of the processing and control measures.