Cassava (Manihot esculenta, Crantz) is originally from South America and possibly Brazil, grown to more than 500 years. Its roots can be exploited in various ways for human consumption. With the focus on post-harvest cassava, this experiment was developed with the objective of evaluating the use of ascorbic acid (AA), on physiological deterioration in cassava roots minimally processed during the storage period of six days, in order to extend the life of the final product as well as to ensure their food security during distribution, marketing and consumption. The experimental design was completely randomized design (DIC) in factorial scheme 4 x 6 (concentrations x days of analysis), with three repetitions each day, for each treatment. Treatment was observed with an increased loss of mass during storage regardless of the treatment with AA being that, the larger the dose applied minor was the loss of mass. There was no significance in the interaction of concentration treatments x days of analysis, showing significant difference only in the variables and soluble solids in different concentrations of, AA and variables pH, soluble solids and titratable acidity to the days of analysis.