Prevention of Enzymatic Browning of Chinese Yam (Dioscorea spp.) Using Electrolyzed Oxidizing Water

Abstract

In this study, the effects of electrolyzed oxidizing water (EOW) on the prevention of enzymatic browning of fresh-cut "Jiu Jinhuang" Chinese yam were investigated. The yams were immersed in the inhibitors for 25 min at 20 °C. Compared with the tap water (TW) treatment, the chromatic attributes were significantly different after 72 h of storage (P < 0.05). The activities of polyphenol oxidase (PPO, EC 1.10.3.1), peroxidase (POD, EC 1.11.1.7), and L -phenylalanine ammonia lyase (PAL, EC 4.3.1.5) were inhibited when measured at 24 h. The contents of phenolic acids, including gallic and chlorogenic acid, in the group treated with the slightly acidic electrolyzed water (SAEW) were higher than those treated with TW and neutral electrolyzed water (NEW). The group treated with NEW had the highest total phenol content (P < 0.05, at 24 h), while the group treated with SAEW had the highest flavonoid content (P < 0.05) during storage. Without being treated with inhibitors, the Km and Vmax values of yam PPO were 0.0044 mol/L and 0.02627 U/min, respectively, and the Ki of samples treated with SAEW and citric acid (CA) were 15.6607 and 2.3969 μmol/L, respectively. These results indicate that EOW is beneficial as a browning inhibitor.

Chromosome evolution and the genetic basis of agronomically important traits in greater yam

“…13g–i ). Although enzymatic browning in yam remains poorly understood, polyphenol oxidases and peroxidases are active during browning of D. alata and D. rotundata 64 , and inhibition of this activity has been shown to reduce browning in Chinese yam ( D. polystachya ) 65 . We find a cluster of three peroxidase-encoding genes (Dioal.18G098800, Dioal.18G099400, and Dioal.18G100900) on chromosome 18 at 26.23–26.36 Mb, within ~200 kb of the oxidation QTL at 26.50 Mb in TDa1419 and within 2 Mb of the oxidation QTL in TDa1427, raising the possibility that oxidation is affected by genetic variation in peroxidase activity.…”

Chromosome evolution and the genetic basis of agronomically important traits in greater yam

“…11g-i). Although enzymatic browning in yam remains poorly understood, polyphenol oxidase and peroxidase are active during browning of D. alata and D. rotundata 45 , and inhibition of this activity has been shown to reduce browning in Chinese yam (D. polystachya) 46 . We find a cluster of three peroxidases on chromosome 18 at 26.23-26.36 Mb, within ~200 kb of the oxidation QTL at 26.50 Mb in TDa1419 and within 2 Mb of the oxidation QTL in TDa1427, raising the possibility that oxidation is affected by genetic variation in peroxidase activity.…”

Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

“…In addition, bruising, peeling, or cutting may be result in the growth of surface-associated microorganisms in the broken tissue (Toivonen & Brummell, 2008). However, when serial dilutions of yam homogenate were poured on the surface of plate count agar, few total aerobic bacteria was found in the previous study (Jia, Shi, Song, & Li, 2015). The association between the microorganisms from the surface of fresh-cut yam and browning should be considered.…”