{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T17:24:05Z","timestamp":1789061045510,"version":"build-2803163510"},"reference-count":52,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T00:00:00Z","timestamp":1785456000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100010225","name":"National Outstanding Youth Foundation of China","doi-asserted-by":"publisher","award":["32302173"],"award-info":[{"award-number":["32302173"]}],"id":[{"id":"10.13039\/501100010225","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation","award":["KFKT20231002"],"award-info":[{"award-number":["KFKT20231002"]}]},{"name":"Henan Province Science and Technolgy R&D Program Joint Fund","award":["242103810007"],"award-info":[{"award-number":["242103810007"]}]},{"name":"Basic Science Project in Nanyang City","award":["23JCQY2031"],"award-info":[{"award-number":["23JCQY2031"]}]},{"name":"Fifth Batch of National TCM Clinical Outstanding Talent Training Program","award":["[2022]239"],"award-info":[{"award-number":["[2022]239"]}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    Browning is a major postharvest and processing-related quality problem in yam (\n                    <jats:italic toggle=\"yes\">Dioscorea<\/jats:italic>\n                    spp.), but its occurrence and control depend strongly on product form. This review summarizes yam browning from a product-specific, mechanism-based, and application-oriented perspective, covering whole yam tubers, fresh-cut slices, yam pur\u00e9e\/paste, and thermally processed products. Whole tubers are mainly affected by storage conditions, wound responses, and oxygen exposure, while fresh-cut slices rapidly develop polyphenol oxidase (PPO)\/peroxidase (POD)-mediated enzymatic browning after tissue disruption. Yam pur\u00e9e and paste may involve enzymatic oxidation, oxygen diffusion, and pigment-related color changes, whereas dried or heated products are more associated with Maillard reaction, thermal darkening, and moisture-dependent non-enzymatic browning. Bisdemethoxycurcumin (BDMC)-related yellowing is also highlighted as a distinctive color-change pathway in yam. Based on these mechanisms, key control targets include oxygen restriction, enzyme activity reduction, quinone reduction, BDMC\/yellowing regulation, and moisture\u2013thermal management. Representative strategies, including organic acid or antioxidant dips, edible coatings with modified atmosphere packaging, optimized storage, drying\/heating control, spectroscopic monitoring, and intelligent cold-chain management, are critically compared in terms of advantages, limitations, cost-effectiveness, scalability, and effects on nutritional and functional quality.\n                  <\/jats:p>","DOI":"10.1177\/10820132261471699","type":"journal-article","created":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T17:31:01Z","timestamp":1785519061000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Postharvest browning in Yam (\n                    <i>Dioscorea<\/i>\n                    spp.): Mechanisms, scenario-specific control strategies, and practical applications"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-9319-5828","authenticated-orcid":false,"given":"Lei","family":"Zhao","sequence":"first","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"},{"name":"School of Food and Wellness, Henan College of Classical Chinese Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ya","family":"Zhou","sequence":"additional","affiliation":[{"name":"Department of Thyroid and Breast Surgery, Nanyang City Hospital of Traditional Chinese Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangshuo","family":"Shang","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenli","family":"Jiang","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingshan","family":"Shen","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingxuan","family":"Ke","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanli","family":"Ma","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lifang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hua","family":"Bian","sequence":"additional","affiliation":[{"name":"Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,7,31]]},"reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fhort.2024.1373327"},{"issue":"13","key":"e_1_3_2_3_1","first-page":"2362","article-title":"Bioactive edible coatings for fresh-cut apples: A study on chitosan-based coatings infused with essential oils","volume":"14","author":"Ali N","year":"2025","unstructured":"Ali N, Dina E, Tas AA (2025) Bioactive edible coatings for fresh-cut apples: A study on chitosan-based coatings infused with essential oils. 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