Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.).

Highlights: [•] Discolouration of Jerusalem artichokes was measured by instrumental colour analysis. [•] Sensory analysis of colour attributes of raw and boiled tubers was performed. [•] Contents of total phenolics, phenolic acids, iron and organic acids were analysed. [•] Enzymatic browning was the same independent of variety and harvest time. [•] Analysed constituents could not explain discolourations of raw and boiled tubers. [ABSTRACT FROM AUTHOR]