Study on storage and preventing browning technology of fresh-cut yacon

Yacon was selected in the paper,the processing technology on inhibitors enzymatic activity and preventing browning of fresh-cut yacon was studied.The way of physical and chemical method was combined in this experiment,and the optimum preventing browning technology was chosen by orthogonally condition.The result showed that ascorbic acid,citric acid,EDTA-Na2 and NaCl were all inhibitors,while the combined inhibitors had the better effect on inhibiting the PPO activity than the single inhibitor.And the optimal combined inhibitors for this experiment were established as follows:0.15% ascorbic acid+0.10% citric acid+0.05% EDTA-Na2+1.5% NaCl.