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

Background: This study investigated how the activities of the enzymes and metabolites of oxidative metabolism are affected in different regions of cut tissue, associating these changes with the evolution of browning in fresh-cut yam. Samples were collected from yam at 0-5 and 5-10 mm from the cut site. Fresh-cut yams were stored at 5 or 26 °C for days or hours respectively, simulating commercialization, with or without packaging.