ISHS


Acta
Horticulturae
Home


Login
Logout
Status


Help

ISHS Home

ISHS Contact

Consultation
statistics
index


Search
 
ISHS Acta Horticulturae 989: Southeast Asia Symposium on Quality Management in Postharvest Systems and Asia Pacific Symposium on Postharvest Quality Management of Root and Tuber Crops

CONTROLLING POSTHARVEST PHYSIOLOGICAL DETERIORATION AND SURFACE BROWNING IN CASSAVA (MANIHOT ESCULENTA CRANTZ) ROOTS WITH HOT WATER TREATMENT

Authors:   J.Z. Acedo, A.L. Acedo Jr.
Keywords:   root crop, physiological deterioration, hot water dip, shelf life
DOI:   10.17660/ActaHortic.2013.989.48
Abstract:
Cassava is a staple food of almost one billion people in the developing world and is a raw material for various industrial products. A primary constraint in production and utilization is the very short shelf life of the fresh roots of 1-3 d due to rapid postharvest physiological deterioration (PPD) and cut surface browning. This study determined the effects of hot water dip (HWD) in controlling PPD in whole or unpeeled roots and both PPD and surface browning in peeled roots of cassava cultivar ‘Golden Yellow’. Unheated roots served as control. Recommended modified atmosphere packaging (MAP) was included as combination treatment. Storage was done at ambient (25-33°C, 65-88% relative humidity). HWD reduced PPD especially when combined with MAP. It was more remarkable in reducing surface browning of peeled roots whereas MAP had no effect. HWD at 54-56°C for 10 min was the more promising treatment for PPD control while HWD at 57-59°C for 10 min for surface browning control. MAP with or without HWD markedly reduced weight loss of both unpeeled and peeled roots. Hydrocyanic acid (HCN) content was low; it increased in response to 54-56°C HWD.

Download Adobe Acrobat Reader (free software to read PDF files)

989_47     989     989_49

URL www.actahort.org      Hosted by KU Leuven      © ISHS