Lei Zhao, Ya Zhou, Guangshuo Shang, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang, Hua Bian
spp.), but its occurrence and control depend strongly on product form. This review summarizes yam browning from a product-specific, mechanism-based, and application-oriented perspective, covering whole yam tubers, fresh-cut slices, yam purée/paste, and thermally processed products. Whole tubers are mainly affected by storage conditions, wound responses, and oxygen exposure, while fresh-cut slices rapidly develop polyphenol oxidase (PPO)/peroxidase (POD)-mediated enzymatic browning after tissue disruption. Yam purée and paste may involve enzymatic oxidation, oxygen diffusion, and pigment-related color changes, whereas dried or heated products are more associated with Maillard reaction, thermal darkening, and moisture-dependent non-enzymatic browning. Bisdemethoxycurcumin (BDMC)-related yellowing is also highlighted as a distinctive color-change pathway in yam. Based on these mechanisms, key control targets include oxygen restriction, enzyme activity reduction, quinone reduction, BDMC/yellowing regulation, and moisture-thermal management. Representative strategies, including organic acid or antioxidant dips, edible coatings with modified atmosphere packaging, optimized storage, drying/heating control, spectroscopic monitoring, and intelligent cold-chain management, are critically compared in terms of advantages, limitations, cost-effectiveness, scalability, and effects on nutritional and functional quality.