Color changes of freshly sliced yam during storage at low temperature and effect of antistaling agents on it were investigated. It showed that Hunter L value decreased and a or b increased. Temperature might play an important role in color changes of sliced yam. It showed 2-3 days and 5-7 days storage at 10℃ and 2℃, respectively. Citric acid and ascorbic acid were beneficial to the colors of sliced yam. Citric acid plus ascorbic acid at 1% concentration with or without calcium chloride gave the best color in this experiment.
Science and Technology of Food Industry