Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment

Abstract

The results of this work provide the first evidence in cut yam roots that the membrane degradation products, enzymes involved in oxidative protection and enzymes that modulate the oxidation of phenolic compounds are intertwined mechanisms that cause tissue darkening. © 2018 Society of Chemical Industry.

Evaluación computacional de la calidad y rendimiento del ñame (Dioscórea rotundata) debido a factores ambientales de empaque y almacenamiento

“…Ademas, que debido a la deshidratación del ñame, estas respuetsas se fueron incrementando, sin embargo en la fase de refrigeración, se pudo observar atenuación en las lesiones del tuberculo. (Coelho et al, 2019).…”

Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

“…The samples (packed) were identified by random three-digit numbers and exposed to the evaluators in a container with ice to prevent the minimally processed yam from browning. An evaluation form was distributed along with the samples where the evaluators would rate them using a nine-point structured hedonic scale as: like extremely (9), like very much (8), like moderately (7), like slightly (6), neither like nor dislike (5), dislike slightly (4), dislike moderately (3), dislike very much (2) and dislike extremely (1). 15 Additionally, the evaluators were asked about their purchase intention regarding the sampled shapes.…”

“…Peroxidase (EC 1.11.1.7; POD) and polyphenol oxidase (EC 1.10.3.1; PPO) enzyme extraction and assays The POD (EC 1.11.1.7) and PPO (EC 1.10.3.1) activities were determined as proposed by Coelho Júnior et al, 5 with adaptations. Samples of 0.25 g of the surface region (0-5 mm) of the tissue were homogenized in 1.5 mL of 0.2 mol L -1 potassium phosphate buffer (pH 6.0).…”

“…Yam is considered a tuber for which the underground stem constitutes its storage structure, 4 which darkens a few hours after being cut. 5 In addition, the activity of oxidative enzymes such as polyphenol oxidase (EC 1.10.3.1; PPO) and peroxidase (EC 1.11.1.7; POD), as well as antioxidant enzymes such as superoxide dismutase (EC 1.15.1.1; SOD), catalase (EC 1.11.1.6; CAT) and ascorbate peroxidase (EC 1.11.1.1; APX), in the cells nearest to the cut remains higher than in more distant tissues. 5 Therefore, in yam, cutting may also induce a continuous physicochemical signaling that propagates throughout the tissues, as initially proposed by Saltveit 6 and recently demonstrated in greater detail in the works of Jacobo-Velázquez et al 7 and Cisneros-Zevallos et al 8 In fresh-cut lettuce, 9 carrot 10 and pitaya fruit, 11 the intensity of injury is known to accelerate subsequent physiological responses that culminate in synthesis of phenolic.…”

“…Yam is considered a tuber for which the underground stem constitutes its storage structure, 4 which darkens a few hours after being cut 5 . In addition, the activity of oxidative enzymes such as polyphenol oxidase (EC 1.10.3.1; PPO) and peroxidase (EC 1.11.1.7; POD), as well as antioxidant enzymes such as superoxide dismutase (EC 1.15.1.1; SOD), catalase (EC 1.11.1.6; CAT) and ascorbate peroxidase (EC 1.11.1.1; APX), in the cells nearest to the cut remains higher than in more distant tissues 5 .…”