Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices
文献类型： 外文期刊
作者： Zhao, Lei 1 ; Wang, Dan 2 ; Ma, Yue 2 ; Zhang, Yan 3 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food, Shenyang 110161, Liaoning, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing 100097, Peoples R China
3.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China
期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）
ISSN：
年卷期： 2020 年 10 卷 2 期
页码：
收录情况： SCI
摘要： Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions. The formation conditions of yellow pigment, pigment composition, and quality of yellow fresh-cut yam slices were investigated in this study. The results showed that storage temperature, gas ratio of packaging, and slice thickness affected the formation of yellow pigmentation. The highest content of yellow pigment was found in 0.1 cm-thick yam slices stored at 25 degrees C for 18 h and packaged in 20% O-2 and 80% N-2. Yellow pigments were composed primarily of bisdemethoxycurcumin (73.7%) and two other unknown compounds that were not attributed to microorganisms. Yellow fresh-cut yam exhibited good quality, and the alcohol and ester extracts of yellow yams had higher oxygen radical adsorption capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability compared to white fresh-cut yam.
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