Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava

Abstract

The aim of this study was to examine oxidative protection and enzymatic browning in the storage of minimally processed cassava and their relationship with population density and harvest age. Population densities were 1.0, 1.25, 1.5, and 1.75 plants m−2. After being harvested at 300, 360, or 420 days after planting, cassava were minimally processed and stored at 5 ± 2°C. It was observed that superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) play key roles in the tolerance of young roots to browning. Planting density, however, does not appear to be a key factor modulating the activity of the enzymes studied. Practical applications Younger harvested cassava roots, harvested at 300 days, are more tolerant to enzymatic browning. This appears to be in part due to enzymatic activity modulation of the SOD, CAT, and POD enzymes. In addition, it has been demonstrated that agronomic techniques aimed at increasing productivity, such as increasing the planting density of cassava, do not alter the biomarkers of postharvest quality. In summary, evidence that field management may be an efficient approach to improving the conservation of minimally processed cassava is provided. We believe that the findings of this paper will be of great interest regarding the influence of field management on the postharvest quality of freshly cut cassava and will also provide applicable results relating to its production chain.

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

“…The roots were harvested fourteen months after planting and sorted before washing with tap water generously to remove adhering dirt and avoid contamination during processing. Within 24 h after harvest, processing commenced after ascertaining that the roots were in a fresh state, before the onset of deterioration [ 14 ].…”

“…The use of chemicals regarded as safe, such as calcium chloride, citric acid, and ascorbic acid, in food processing to control enzymatic browning and discoloration is a common practice. There is available literature on the use of ascorbic acid and citric acid in the treatment of white yam flour [ 10 ]; the use of sulphite, calcium chloride, and citric acid in the treatment of potato flour [ 11 , 12 ]; and the use of calcium chloride treatment for the control of enzymatic browning of minimally processed cassava chips [ 13 , 14 ]. However, there is sparse literature on the use of safe chemical pretreatment in the processing of cassava flour.…”

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

“…These phenolic acids have been identified in the literature as active phytochemicals with varying sources, degrees and specificity of scavenging abilities [31,[34][35][36][37] in diverse plants other than cassava. Literature abounds on the total phenolic content of cassava root, [38,39] however that of the phenolic acid profile is rare. Irondi et al [40] studied the phenolic composition of cassava flour using HPLC and identified five phenolic acids; chlorogenic, caffeic, rutin, gallic and quercetin acids.…”

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

“…The surface analyses described in this study corresponded to the 5 mm of the surface, including the periderm (Fig. 1), as described by Coelho et al ., 26 which is the region where oxidative responses to damage are most transient. To intensify the cutting into the tissues, we chose the abrasion technique (Fig.…”