Claim · model-written summary
Temperatures above 40℃ decreased non-enzymatic browning.
- Taxon
- Dioscorea batatas Decne
Dioscorea polystachyat0 - Treatment
- highere0
- Outcome
- non-enzymatic browninge0
- Direction
- decreasese0
- Comparator
- 40℃e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under the lower or higher temperature than 40℃,non-enzymatic browning all decreases”
t0“Dioscorea batatas Decne”
Title
Browning Characteristics of Dioscorea batatas Decne
Li Mingjun He'nan nongye kexue 2009
Other claims from this paper (8)
- Observation Phenols were concentrated near the periderm and midribs of yam tubers.
- Observation The most severe browning occurred near the periderm and midribs.
- Association PPO activity was positively correlated with browning degree.
- Association POD activity was positively correlated with browning degree.
- Association PAL activity was positively correlated with browning degree.
- Observation The stated enzyme-browning correlation ranked PPO above POD above PAL.
- Intervention effect Acidic conditions inhibited non-enzymatic browning.
- Intervention effect Temperatures below 40℃ decreased non-enzymatic browning.