After-cooking darkening is an undesirable and widespread
problem in boiled potatoes, but it has never been reported in
boiled Jerusalem artichoke tubers. After-cooking darkening does
not affect product flavour or nutritional value, but it leads to
consumer rejection because of an undesirable visual quality
(Wang-Prusky & Nowak, 2004). After-cooking darkening occurs
when tubers are exposed to air after cooking. During cooking, a
complex of Fe2+ and o-diphenolic acid is formed.