Development of Tuberous Cassava Roots under Different Tillage Systems: Descriptive Anatomy

Figueiredo, Priscila Gonzáles; Moraes-Dallaqua, Marina Aparecida; Bicudo, Sílvio José; Tanamati, Fábio Yomei; Aguiar, Eduardo Barreto

doi:10.1626/pps.18.241

Cited by 12 publications

(13 citation statements)

References 16 publications

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“…The decrease of DM in the tuberous root of those plants under NT was associated with neither tuberous root morphology nor anatomy, as demonstrated by Figueiredo et al (2014) and Figueiredo et al (2015). However, it can be associated with the morphology and physiology of the fibrous roots as affected by porosity and soil resistance penetration, as shown by Hernandez-Ramirez et al (2014).…”

Section: Discussionmentioning

confidence: 93%

Effects of tillage options on soil physical properties and cassava-dry-matter partitioning

Figueiredo

Bicudo

Chen

et al. 2017

Field Crops Research

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Conservation tillage is efficient at reducing soil degradation, but affects soil physical properties, and leads to soil compaction, negatively impacting root production, and so it is rarely adopted by cassava cultivators. The objective of this study was to evaluate the dry-matter partitioning (DMP) during a full cassava season under different tillage methods. The effects of minimum tillage (MT), conventional tillage (CT) and no-tillage (NT) on soil water content, soil penetration resistance, macroporosity, microporosity and total porosity were evaluated at 70, 120, 230, 300 and 350 days after planting (DAP). Additionally, the DMP in cassava plants was evaluated every 30 days until 360 DAP at Botucatu, Brazil on an Alfisol soil. Our result revealed that the tillage type affected soil penetration resistance, macroporosity and total porosity as well as the dry matter content (DMC) on cassava leaf, stem, root and planted cutting. No significant difference was observed in total DMC. However, DMP differed significantly between 150 and 210 DAP, corresponding respectively to the root-thickening phase end and the dormancy phase beginning. The highest DMC of stem and planted cutting was observed in NT-developed plants. Shoot DMC was positively correlated with soil penetration resistance. CT and MT did not differ in root yield; hence, MT should be adopted instead of CT, as an effort to control soil erosion. NT increases the soil penetration resistance, and results in greater accumulation of DM in the stem and planted cutting than in the roots. Data suggest that increased soil penetration resistance under NT can decrease cassava root growth and induce the stem and planted cutting to play the role of storage organs.

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Section: Discussionmentioning

confidence: 93%

Effects of tillage options on soil physical properties and cassava-dry-matter partitioning

Figueiredo

Bicudo

Chen

et al. 2017

Field Crops Research

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“…In cassava, the pieces subjected to the abrasion process become more resistant to browning 13 . This phenomenon occurs because only the cells of the secondary xylem and its associated amyliferous parenchyma remain on the cut surface 14 and browning in cassava is known to start in the vascular system of the root 28 . In the case of yam, the cuts and abrasion imposed on the chateau shape resulted in the removal of its dermal system, pericycle and non‐amyliferous parenchyma cells, leaving random inserted vascular bundles embedded in an amyliferous parenchyma, as described by Raman et al ., 29 who observed that, after some days of storage, the cells collapsed on the surface (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…12 In cassava, the abrasion process removes approximately 5 mm of its surface, 13 leaving a reserve parenchyma exposed. 14 Pieces that have undergone abrasion maintain low levels of phenolic compounds and lower activities of the enzymes PPO, POD, SOD, CAT, and APX. 13 This means that despite the aggressive damage from abrasion, the remaining amyliferous surface cells of babycut cassava do not brown at the same rate.…”

Section: Introductionmentioning

confidence: 99%

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Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

et al. 2021

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BACKGROUND: The present study investigated the sensory acceptance, oxidative damage and protection, and possible anatomical-structural damage of cells from the surface of shapes of minimally processed yam. The tubers were minimally processed into the peeled rondelle, dice and 'chateau cut' (chateau) shapes, the latter of which was obtained after performing the abrasion technique. Control treatment corresponded to the rondelle shape with the periderm. The pieces were kept packed at 5 ± 2 °C for 14 days.RESULTS: Peeled rondelle and chateau were sensorially the most well-accepted yam shapes and achieved the highest purchase intention. The enzymes were partially modulated by the detected H 2 O 2 levels. Oxidative burst lasted longer in the minimally processed tissues than in the control. Polyphenol oxidase activity showed a clear difference in behavior between the minimally processed pieces and the control. Minimal processing induced transient increases in phenolic compounds, for which the expression was lowest in the abraded pieces. On the other hand, these pieces exhibited greater cell collapse on the surface of the amyliferous parenchyma.CONCLUSION: Based on the results of the trained panel, the abrasion technique is an alternative to provide shapes that are better accepted and marketable, more resistant to browning, and can be stored for up to 12 days. Resistance to browning may be related to a more efficient modulation of enzymatic antioxidant systems and intense deposition of cell debris on the surface of the amyliferous parenchyma.

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“…The root cyanide levels were associated with genetic traits, protein and fibre content. The xylem and phloem are fibrous nature [35], and can retain higher cyanides after harvest. Cassava roots contain cyanides in different forms.…”

Section: Cyanide Glucoside Contentmentioning

confidence: 99%

Primary Quality Control Parameters of Cassava Raw Materials

Chisenga¹

2021

Cassava - Biology, Production, and Use

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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.

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Development of Tuberous Cassava Roots under Different Tillage Systems: Descriptive Anatomy

Cited by 12 publications

References 16 publications

Effects of tillage options on soil physical properties and cassava-dry-matter partitioning

Effects of tillage options on soil physical properties and cassava-dry-matter partitioning

Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

Primary Quality Control Parameters of Cassava Raw Materials

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