Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment.
Luiz F Coelho JúniorSérgio L Ferreira-SilvaMarcos Rs VieiraMarcelo Ag CarnelossiAdriano do Nascimento SimõesPublished in: Journal of the science of food and agriculture (2018)
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.