UV irradiation combined with high voltage electrostatic field alleviates surface discoloration in fresh-cut purple yam by regulating enzymatic browning
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Fresh-cut purple yam is highly susceptible to enzymatic browning during storage, primarily driven by peroxidase (POD), while superoxide dismutase (SOD) serves as an oxidative-stress marker. This study investigated the effects of ultraviolet-C (UV-C), high-volt... ...
