Analysis of browning in minimally processed yam related to vascular bundles

Authors

  • Vanessa dos Santos Santana Souza Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0009-0007-3776-2729
  • Cristina Bani Correa Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0009-0009-1985-7075
  • Alysson Caetano Soares Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0000-0002-0448-6998
  • Aline Andrade Reis Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0000-0001-7101-1354
  • Patricia Nogueira Matos Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0000-0001-6090-8318
  • Adriano Nascimento Simões Department of Plant Production, Universidade Federal Rural de Pernambuco, Serra Talhada, PE, Brazil https://orcid.org/0000-0001-8438-2621
  • Renata Silva Silva Mann Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0000-0001-5993-3161
  • Marcelo Augusto Gutierrez Carnelossi Department of Food Technology, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil https://orcid.org/0000-0002-2961-5557

DOI:

https://doi.org/10.1590/1983-21252026v3915315rc

Keywords:

Dioscorea. Phenolic compounds. Polyphenol oxidase. Postharvest.

Abstract

This study evaluated the relationship of vascular bundles and cut region with enzymatic activities of the oxidative metabolism of minimally processed yam, in order to verify how enzymatic browning occurs and its extent. Samples of yam were collected from three regions: the central region (0–1.25 cm), the intermediate region (1–3 cm), and the peripheral region (3–9 cm) of the slices of minimally processed yam, packaged in PVC film and stored at 5 °C for 15 days. The results indicated that cutting the tissue of minimally processed yam acted as a trigger for changes in phenolic content and the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase. These alterations, observed throughout the storage period, intensified the propagation of enzymatic browning in a non-homogeneous manner across the peripheral, intermediate, and central regions of the slices due to oxidation around vascular bundles randomly distributed in the yam's plant tissue. The enzymatic browning is associated with the distribution of vascular bundles and the enzyme PPO throughout all regions of the slice and its propagation occurs non-homogeneously. In minimally processed yam, enzymes involved in oxidative reactions and regulation of the oxidation of phenolic compounds are interconnected, contributing to tissue browning.

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Published

09-11-2026

Issue

Vol. 39 (2026)

Section

Scientific Article

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