2015
DOI: 10.1002/fsn3.303
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Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots:

Abstract: Food losses can occur during production, postharvest, and processing stages in the supply chain. With the onset of worldwide food shortages, interest in reducing postharvest losses in cassava has been increasing. In this research, the main goal was to evaluate biochemical changes and identify the metabolites involved in the deterioration of cassava roots. We found that high levels of ascorbic acid (AsA), polyphenol oxidase (PPO), dry matter, and proteins are correlated with overall lower rates of deterioration… Show more

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Cited by 18 publications
(16 citation statements)
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“…In this study, there was no change in protein content as a function of population density (Figure a), but as time to harvest increased, the content of soluble proteins decreased, following the trend of the enzymes SOD, CAT and PPO (Figures b, b and b). Protein content can be used as an indicator of deterioration in cassava, because low values are related to root senescence during storage (Uarrota et al, ).…”
Section: Resultsmentioning
confidence: 99%
“…In this study, there was no change in protein content as a function of population density (Figure a), but as time to harvest increased, the content of soluble proteins decreased, following the trend of the enzymes SOD, CAT and PPO (Figures b, b and b). Protein content can be used as an indicator of deterioration in cassava, because low values are related to root senescence during storage (Uarrota et al, ).…”
Section: Resultsmentioning
confidence: 99%
“…Scopoletin indices increased during PPD, suggesting that scopoletin should be involved in reducing the rate of deterioration in the early stage of PPD. Additionally, high levels of ascorbic acid, polyphenol oxidase, dry matter, and protein correlated with lower deterioration rates [8].…”
Section: Cassavamentioning
confidence: 94%
“…The microbiological deterioration is caused under aeration conditions by the Pseudomonas sp. bacteria [8], and under low oxygen tension, Bacillus sp. are predominant, causing rot and increased acidity, fermentation and softening of the roots, and usually occurs when the roots have already become unacceptable because of physiological deterioration [9].…”
Section: Introductionmentioning
confidence: 99%
“…Cassava, also known as manioc or tapioca (Manihot esculenta Crantz), is a staple food for almost a billion people living in tropical areas of Africa, Latin America, Oceania and Asia [6][7][8]. Cassava roots have been considered the "food for the poor", comprising more than 80% of starch [6] and are an important food source in tropical areas, including sub-Saharan countries, due to drought resistance and the ability to grow in marginal land [6,7,9]. Cassava is also cultivated in these areas because it produces approximately ten times more starch per unit area than most of the cereals [9,10].…”
Section: Introductionmentioning
confidence: 99%
“…PPD is a complex process involving changes in gene expression and environmental factors. The wounds in the roots trigger an oxidative burst that changes the activity of oxidative enzymes such as peroxidases, converting phenols into tannins [6,7]. The oxidative trigger is supported by the fact that oxygen exclusion, by immersion in water, low temperature or antioxidant compounds can eliminate or minimize the PPD process [7].…”
Section: Introductionmentioning
confidence: 99%