Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment.

Autor: Coelho Júnior LF; Department of Plant Production, Serra Talhada Academic Unit, Federal Rural University of Pernambuco, Serra Talhada-PE, Brazil., Ferreira-Silva SL; Department of Plant Production, Serra Talhada Academic Unit, Federal Rural University of Pernambuco, Serra Talhada-PE, Brazil., Vieira MR; Faculty of Agronomy, Federal University of Pará, Altamira-PA, Brazil., Carnelossi MA; Department of Food Technology, Federal University of Sergipe-SE, Brazil., Simoes AN; Department of Plant Production, Serra Talhada Academic Unit, Federal Rural University of Pernambuco, Serra Talhada-PE, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Jan 15; Vol. 99 (1), pp. 334-342. Date of Electronic Publication: 2018 Jul 11.