“…However, the short shelf life of the roots (only 2-3 d) limits cassava's economic and industrial potential. Harvested cassava roots undergo rapid postharvest physiological deterioration (PPD), which reduces their quality for market and consumption (Booth, 1976;Wenham, 1995;Buschmann et al, 2000;Reilly et al, 2001Reilly et al, , 2004Westby, 2002;Iyer et al, 2010). Therefore, cassava processing facilities, if any, must be at or near the site of production to reduce postharvest losses.…”