Fast deterioration of roots after harvest is on of the major challenges in cassava production. This study was conducted to evaluate the effectiveness of simple cassava storage techniques in minimizing postharvest losses. Four storage techniques, namely: 1) box storage with moist sawdust as packing medium; 2) box storage with moist rivers and as packing medium; 3) packing in wet jute sack; and 4) unpacked control were evaluated. Data on physical and chemical characteristics as well as sensory qualities of stored cassava roots were assessed. Cassava root var. ‘Macan’ deterioration in terms of vascular streaking and root decay and weight loss were minimized by packing the roots with moist river sand and sawdust. Moist river sand prolonged the shelf life of cassava roots for 30 days with very minimal degree of vascular streaking. Unpacked roots (control) lasted only for 6 days in storage due to severe vascular streaking and root decay while those packed in wet jute sacks lasted for 15 days. Sugar contents of cassava roots increased with time of storage while starch content decreased. Sensory qualities of the roots stored in boxes with moist river sand and sawdust for 30 to 60 days were as acceptable as or more acceptable than those of the freshly harvested roots when boiled.

Tomatoes are highly perishable and postharvest losses vary greatly among production areas and seasons of production. This study was conducted to evaluate the effects of open or protected cultivation system and postharvest modified atmosphere packaging (MAP) on the physical and chemical changes of tomatoes during ambient storage with temperatures ranging from 20°C to 35°C and relative humidity (RH) of 80% to 90%. The cultivation system had no significant effect on the physicochemical constituents. In contrast, MAP storage significantly influenced some of the storage parameters evaluated. Use of paper bags and 0.02 mm thick low density polyethylene bags with diffusion holes slightly delayed ripening, effectively reduced weight loss, minimized decay incidence and maintained better visual quality throughout the 12 – day storage period relative to fruits stored in the open.