Effectiveness of pruning and waxing in reducing postharvest physiological deterioration in Uganda local cassava varieties

Abstract

Cassava (Manihot esculenta Crantz) roots in the fresh form, are susceptible to postharvest physiological deterioration (PPD), thus reducing their economic value and farmer benefits. The objective of this study was to evaluate the effectiveness of pruning and waxing on fresh root storability among cassava varieties in Uganda. Sixteen cassava plants per variety (TME 14, NASE 14, Nyaraboke, Kirimumpale, and Bukalasa) were pruned seven days before harvest, leaving the rest as unpruned controls. After harvest, roots were divided into two portions and one portion was waxed using food grade wax. Pruning alone reduced PPD of stored roots by 23% at day 14 of storage; and by 19% at day 28 compared with the control. Pruning as a treatment resulted into increased sugar content, ranging 9-30%), and significant (P<0.05) losses in starch yield. Pruning combined with waxing, resulted in a reduction of up to 43% in PPD by day 14, and up to 67 at day 28. Reduction in carbohydrate (starch) was not significant (P>0.05) under the pruning and waxing treatment, which had minor effects on stored root composition. The results indicate that pruning is appropriate for the short-term storage of fresh cassava roots for up to 14 days. Waxing, combined with pruning, is suitable for longer term storage up to 28 days under Uganda conditions.

Morphology and physicochemical properties of starch isolated from frozen cassava root

“…According to Oyeyinka, Ajayi, et al (2019), if these changes are not monitored and controlled through appropriate storage, the quality of resulting products can be negatively affected. Previous studies reported that the spoilage of cassava root can be prevented to a certain extent by storing the roots under a controlled atmosphere condition (Uchechukwu-Agua, Caleb, Manley, & Opara, 2015), waxing (Nuwamanya et al, 2019), refrigeration (Oyeyinka, Salako, et al, 2020; and freezing . Freezing seems to be the best method of preservation of foods since water is practically immobile and unavailable for enzymatic changes within the food structure, although it may result in damage of tissues in cassava roots.…”

Structural, functional, and pasting properties of starch from refrigerated cassava root

“…Due to the rapid deterioration that occurs in the root after harvest, several traditional and modern methods of storing have been developed to control the deterioration of cassava roots (Oyeyinka et al, 2019). Cassava roots have been stored using controlled atmosphere (Uchechukwu‐Agua, Caleb, Manley, & Opara, 2015), deep freezing (Oyeyinka et al, 2019; Uchechukwu‐Agua, Caleb, & Opara, 2015), waxing (Nuwamanya et al, 2019), and refrigeration (Cooke, Rickard, & Thompson, 1988; Uchechukwu‐Agua, Caleb, & Opara, 2015).…”

Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm

“…Such alternatives include a range of high throughput phenotyping procedures, the most notable of which is near-infrared reflectance spectroscopy (NIRS). 7 Previous studies have recognized NIRS as a robust technique for estimating DMC in cassava roots. [8][9][10] Such studies act as a basis for estimating amylose content and the starch yield.…”

“…For these reasons, alternative and high throughput methods characterized by speed, versatility and precision are required among breeding programs. Such alternatives include a range of high throughput phenotyping procedures, the most notable of which is near‐infrared reflectance spectroscopy (NIRS) 7 …”