目的 对果实在采后贮藏过程中果皮褐变的发生机理进行综述，以期为延长果实采后的贮藏货架期提供理论依据。方法 围绕在贮藏过程中引起果皮褐变的各种因素进行分析，探究果皮褐变与能量状态、酶系统之间的关系，通过了解果皮褐变发生的机理，总结通过使用物理处理方法和化学处理方法来防止果皮褐变的研究进展，为后续延长果实贮藏期的研究提供一定的参考。结论 果实果皮褐变的原因主要为酶促褐变，不同种类果实的果皮褐变机理不尽相同。目前，国内外关于果实果皮褐变的发生机理仍存在争议，且不同胁迫下的褐变机理、同类果实不同品种以及不同种类果实的褐变机理存在异同。需要通过大量实验，总结不同因素导致褐变发生机理的异同点，为针对性的果皮防褐变措施提供一定的理论依据。

The work aims to summarize the mechanism of fruit pericarp browning during postharvest storage in order to provide a theoretical basis for improving the shelf life of fruit after harvest. Various factors causing the pericarp browning during storage were analyzed to explore the relationship between pericarp browning and energy state and enzyme system. By investigating the pericarp browning mechanism, the physical and chemical treatments were summarized to prevent the pericarp browning progress, thus providing a certain reference for the future research on extending storage period of fruit. The browning mechanism of fruit pericarp is mainly accelerated by enzyme and the pericarp browning mechanism of different fruits is different. At present, there are still controversies about the mechanism of fruit pericarp browning at home and abroad. There were similarities and differences in the browning mechanism of different stress, different varieties of the same fruit and different kinds of fruit. A large number of experiments need to be conducted to summarize the similarities and differences of browning mechanism caused by different factors, so as to provide some theoretical basis for specific measures of preventing pericarp browning.