ArticleJournal of food science and technology2014
Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 36 citations in OpenAlex.
- Mechanism of action and research advancements of Qi-tonifying traditional Chinese medicine in the treatment of type 2 diabetic mellitus.American journal of translational research · 2025Review
- Comprehensive widely targeted metabolomics to decipher the molecular mechanisms ofFood chemistry: X · 2024Article
- Metabolome Profiling of Eight Chinese Yam (Life (Basel, Switzerland) · 2021Article
- Review
- TheFoods (Basel, Switzerland) · 2020Review
- Physicochemical, enzymatic and molecular characterisation of the storage protein of aerial tuber, Dioscorea bulbifera Linn.Journal, genetic engineering & biotechnology · 2020Article
- Potential of Neglected and Underutilized Yams (Frontiers in pharmacology · 2020Review
- Quantitative Analysis of Bioactive Phenanthrenes inAntioxidants (Basel, Switzerland) · 2019Article
- Rhizoma Dioscoreae extract protects against alveolar bone loss in ovariectomized rats via microRNAs regulation.Nutrients · 2015Article
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Authors and funding
4 authors at 1 institution in 1 country.
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Abstract
The changes in the main nutrient and medicinal components during the storage of the Chinese yam (Dioscorea opposita) tubers were studied. The harvested tubers were stored under ambient conditions (10 °C to 18 °C, 60 % to 80 % Relative Humidity) and cold temperature and packaged conditions (4 °C, 60 % to 65 % Relative Humidity) for 45 day. The allantoin, starch, total alcohol-soluble sugar, reducing sugar, protein, and moisture contents of the samples were evaluated. Their amylase activities were also investigated. Results of ambient conditions indicated that, during storage, moisture decreased by 67.96 % to 56.51 %, and total sugars, reducing sugars, and protein increased by 6.49 % to 9.81 %, 1.7 % to 2.27 %, and 13.02 % to 14.55 %, respectively. Starch and enzyme activities increased during the early days of storage and progressively decreased, and the content of allantoin changed in volatility. The changes were more significant at cold temperatures and packaged conditions than at ambient conditions. This result suggests that after-ripening occurred in the early stages of Chinese yam tubers, which positively affected the nutritional potential of the tubers by a marked increase in nutrients. Low-temperature sweetening greatly affects the nutritional potential of tubers by a series of complicated interactions between starch and sugars at 4 °C.
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