Changes in extended shelf life of cassava roots during storage in ambient conditions

Sánchez, Teresa; Dufour, Dominique; Moreno, Jhon L.; Pizarro, Mónica; Aragon, Isabelle; Dominguez, M.L. Ruiz; Ceballos, Hernán

doi:10.1016/j.postharvbio.2013.07.014

Cited by 65 publications

(68 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the rapid post-harvest physiological deterioration (PPD), a unique phenomenon in harvesting storage roots, has become a major constraint for extending cassava shelf-life compared with other root crops [3]. PPD is an active process involving in the changes of gene expression, novel protein synthesis and secondary metabolite accumulation [4–6].…”

Section: Introductionmentioning

confidence: 99%

Proteomic analysis of injured storage roots in cassava (Manihot esculenta Crantz) under postharvest physiological deterioration

Qin

Djabou

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

Postharvest physiological deterioration (PPD) is a global challenge in the improvement of cassava value chain. However, how to reduce cassava spoilage and reveal the mechanism of injured cassava storage roots in response to PPD were poorly understood. In the present study, we investigated the activities of antioxidant enzymes of cassava injured storage roots in PPD-susceptible (SC9) and PPD-tolerant (QZ1) genotypes at the time-points from 0h to 120h, and further analyzed their proteomic changes using two-dimensional electrophoresis (2-DE) in combination with MALDI-TOF-MS/MS. Ninety-nine differentially expressed proteins were identified from SC9 and QZ1 genotypes in the pairwise comparison of 24h/0h, 48h/0h, 72h/0h and 96h/0h. Of those proteins were associated with 13 biological functions, in which carbohydrate and energy metabolism related proteins were the biggest amount differential proteins in both genotypes, followed by chaperones, DNA and RNA metabolism, and defense system. We speculated that SOD in combination with CAT activities would be the first line of defense against PPD to support PPD-tolerant cassava varieties. The four hub proteins including CPN60B, LOS2, HSC70-1 and CPN20B, produced from the network of protein-protein interaction, will be the candidate key proteins linked with PPD. This study provides a new clue to improve cassava PPD-tolerant varieties and would be helpful to much better understand the molecular mechanism of PPD of cassava injured storage roots.

show abstract

Section: Introductionmentioning

confidence: 99%

Proteomic analysis of injured storage roots in cassava (Manihot esculenta Crantz) under postharvest physiological deterioration

Qin

Djabou

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…It also complies with the suggestion of Sanchez et al (2013) to seek for other sources of PPD tolerance apart from amylose‐free starch mutation. Other sources that have been equally explored include induced mutation by irradiation, high carotene content, low dry matter, and inter‐specific crosses (Morante et al, 2010; Sánchez et al, 2013). Therefore, polyploidy could be an additional genetic resource for PPD if explored further.…”

Section: Discussionmentioning

confidence: 99%

Genetic Variation of Postharvest Physiological Deterioration Susceptibility in a Cassava Germplasm

et al. 2015

View full text Add to dashboard Cite

Postharvest physiological deterioration (PPD) is an unresolved major stress in cassava (Manihot esculenta Crantz), which constrains the crop suitability for commercial and industrial purposes. The present study sourced for PPD tolerance from different genetic resources available within a cassava germplasm. Six hundred and twelve cassava accessions within International Institute of Tropical Agriculture (IITA)‐Ibadan germplasm were evaluated 2, 4, 6, and 8 days after harvest (DAH) for PPD and rate of PPD per day (PPD d–1) over the evaluation dates. Sixteen cassava genotypes that had mean PPD d–1 of 0.0% d–1 were classified as non‐deteriorators (NoDs) with possible delayed‐PPD trait and nine genotypes with mean PPD d–1 ≥ 70% d–1 as extra‐super fast deteriorators (xSPDs) with possible early‐PPD trait. The PPD was more pronounced at the proximal end of a root than at the middle and distal regions. Polyploid genotypes showed higher PPD tolerance than diploids but local varieties were more susceptible to PPD than the improved varieties. The study suggests that polyploidy could be an additional genetic resource for PPD tolerance in cassava. In addition, the knowledge of PPD status of a cassava germplasm allows its proper utilization. The NoD genotypes could sustain storage and transport within 8 d for commercial and industrial purposes and xSPD genotypes could be immediately processed into fermented foods and dried chips. The results presented in this study are explanatory in nature and could be explored further for integration into improvement programs in cassava.

show abstract

“…Organic acids were determined by HPLC (Sanchez et al, ) using a lactic acid standard curve prepared with lactic acid (Sigma–Aldrich (85+%) 252,476).…”

Section: Methodsmentioning

confidence: 99%

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

show abstract

Changes in extended shelf life of cassava roots during storage in ambient conditions

Cited by 65 publications

References 41 publications

Proteomic analysis of injured storage roots in cassava (Manihot esculenta Crantz) under postharvest physiological deterioration

Proteomic analysis of injured storage roots in cassava (Manihot esculenta Crantz) under postharvest physiological deterioration

Genetic Variation of Postharvest Physiological Deterioration Susceptibility in a Cassava Germplasm

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Contact Info

Product

Resources

About