Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.

  title={Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers.},
  author={Seth Graham-Acquaah and George Sodah Ayernor and Betty Bediako-Amoa and Firibu Kwesi Saalia and Emmanuel Ohene Afoakwa},
  journal={Journal of food science and technology},
  volume={51 10},
Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total… CONTINUE READING


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