UV irradiation combined with high voltage electrostatic field alleviates surface discoloration in fresh-cut purple yam by regulating enzymatic browning
Jieni Liu, Leilei Wu, Fan Yinyin, Hongqian Hu, Yu Qiao, Qing Sun, Lihui Zhang, Dahui Liu · 2026
Read UV irradiation combined with high voltage electrostatic field alleviates surface discoloration in fresh-cut purple yam by regulating enzymatic browning by Jieni Liu, Leilei Wu, Fan Yinyin, Hongqian Hu, Yu Qiao, Qing Sun, Lihui Zhang, Dahui Liu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13448476.txt.
Description
Liu and co-authors test two non-thermal treatments in this 2026 food science study against the browning that ruins fresh-cut purple yam slices during storage. Browning is driven by an enzyme called peroxidase, so the team tried ultraviolet-C light, a high-voltage electrostatic field, and both in sequence to disable it without cooking the product.
The combination won clearly. Slices receiving 120 minutes of ultraviolet light followed by eight minutes in a 30-kilovolt field kept the highest brightness scores after eight days of storage. They also kept the most phenolics, flavonoids, and purple anthocyanin pigments. Their measured browning was the lowest. Treatment warped the browning enzymes' structure and switched off their genes, preserving a protective compound, p-coumaric acid, at levels 54.56 percent above untreated controls in the final measurements. Microscopy confirmed the field physically disturbed starch granules inside the tissue.
Catalog record
| CREATOR | Jieni Liu, Leilei Wu, Fan Yinyin, Hongqian Hu, Yu Qiao, Qing Sun, Lihui Zhang, Dahui Liu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 56 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |