The present study investigated the sensory acceptance, oxidative damage and protection, and possible anatomical-structural damage of cells from the surface of shapes of minimally processed yam. The tubers were minimally processed into the peeled rondelle, dice and ‘chateau cut’ (chateau) shapes, the latter of which was obtained after performing the abrasion technique. Control treatment corresponded to the rondelle shape with the periderm. The pieces were kept packed at 5 ± 2 °C for 14 days.

中文翻译：

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在最小加工中使用磨损技术作为替代方案，以提高购买可接受性并最大程度地减少山药褐变

本研究调查了来自微加工山药形状表面的细胞的感官接受度、氧化损伤和保护以及可能的解剖结构损伤。块茎被最低限度地加工成去皮的 rondelle、骰子和“城堡切割”（城堡）形状，后者是在执行磨损技术后获得的。对照处理对应于具有周皮的圆环形。这些碎片在 5±2°C 下保持包装 14 天。