Food chemistryFood StoragePlant TubersChlorine CompoundsFumigationOxides
ClO2 fumigation of yam tubers prior to storage inhibits enzymatic Browning in fresh-cut yams: impact of ClO2 on phenylpropanoid metabolism and membrane integrity.
Zixin Lin, Rongchun Yao, Xi Pang, Huafeng Liang, Ying Li, Xianxin Wu, Xin Yan, Shuzhi Yuan, Xiaodi Xu, Aili Jiang, Bihong Feng, Xiaozhen Yue, Qing Wang
Published: 202610.1016/j.foodchem.2025.147567
Abstract
Browning in fresh-cut yams significantly compromises visual quality and shelf-life. This study employed integrated physiological and multi-omic analyses to identify the mechanisms responsible for the suppression of enzymatic browning in yams by chlor…
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