Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

In this study, the effects of ethanol fumigation on the prevention of enzymatic browning and microbial quality on fresh-cut “Niu-tui” Chinese yam were investigated. Yam discs were treated with ethanol (50, 100, and 200 µL/L) for 2 hr of fumigation, packaged in sealable storage bags, and depoted at 5 °C. Yam discs treated with ethanol fumigation showed lower browning and microbial growth than untreated yams in 12 days of storage time. Ethanol fumigation could significantly suppress the activities of phenylalanine ammonia lyase and also lagged the accumulation of total phenols. Besides, ethanol fumigation could reduce the loss of total soluble solid and the production of malonaldehyde. The study demonstrated that ethanol fumigation with 200 µL/L was the most valid method to inhibit enzymatic browning and retard microbial growth on the surface of fresh-cut yam. Practical applications As a common vegetable, yams are highly nutritional. The browning of the surface affects the quality of yam after cutting. Therefore, in this study, ethanol fumigation was applied to the refrain of yam browning in fresh-cut course.