Fresh-cut processing suitability of different yam cultivars

Authors

• Pang Lingyun, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , ChinaFollow
• Jiao Yijing, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China
• Jia Yingying, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China
• Guo Shuihuan, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China
• Qu Shanshan, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China
• Zhan Lijuan, College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China

Corresponding Author(s)

庞凌云（1979—），女，河南农业大学副教授，博士。E-mail：[email protected]

Abstract

[Objective] To select the yam cultivars suitable for fresh -cut processing. [Methods] Five yam cultivars are selected as raw materials. Then, the following variation patterns are analyzed during storage:color difference, browning degree, weight loss rate, total phenol content, malondialdehyde content, polyphenol oxidase (PPO ) activity, and sensory quality. Based on the analysis, the core evaluation indicators are determined to select yam cultivars suitable for fresh -cut processing, while the weights of each indicator are determined through the analytic hierarchy process. Finally, the fresh -cut processing qualities of the five yam cultivars during storage are ranked using grey relational analysis. [Results] The core evaluation indicators are sensory quality, L* value, hardness, PPO, and browning degree, with weights being 55.44%, 20.47%, 15.38%, 5.30%, and 3.42%, respectively. The cultivars suitable for fresh -cut processing are identified, including Tiegun yam, Xiaobaizui yam, and purple yam, among which Tiegun yam exhibits the best preservation effect. [Conclusion] Tiegun yam is the most suitable cultivar for fresh -cut processing.

Publication Date

11-3-2026

First Page

107

Last Page

114

DOI

10.13652/j.spjx.1003.5788.2025.60129

Recommended Citation

Lingyun, Pang; Yijing, Jiao; Yingying, Jia; Shuihuan, Guo; Shanshan, Qu; and Lijuan, Zhan (2026) "Fresh-cut processing suitability of different yam cultivars," Food and Machinery: Vol. 42: Iss. 10, Article 12.
DOI: 10.13652/j.spjx.1003.5788.2025.60129
Available at: https://www.ifoodmm.cn/journal/vol42/iss10/12

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