Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava

Abstract

There are many procedures for obtaining minimally processed fruits and vegetables, aiming at adding value and maintaining the quality for a longer period. Cassava is a root that adapts to minimum processing technology, because the tissues are more resistant, what helps in obtaining different cut shapes and formats. However, it is a root susceptible to browning and microbiological contamination. In this chapter, methodologies and procedures are described to obtain alternative formats for minimally processed cassava, which was generally denominated "babycassava",called"babytolete", "cateto",and "rubiene". Besides that, some preharvest and postharvest factors that influence the shape and quality of "babycassava" formats will be addressed. It was verified that preharvest factors could influence the quantitative and qualitative aspects, resulting in browning of the minimally processed root. Some of the factors studied seem to regulate key enzymes in which they mediate oxidative reactions that cause browning, such as polyphenol oxidase and peroxidase, and other enzymes that participate in the reactive oxygen species (ROS) elimination process. In this way, the turning stage of "babycassava" manufacturing removes the parenchyma, minimizing the effect of browning-related enzymes.

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

“…The cutting style of minimally processed roots and tubers is a strong ally for consumer acceptance, as is the case of the baby‐cut carrot 1,27 and baby‐cut cassava 2 shapes. In cassava, the pieces subjected to the abrasion process become more resistant to browning 13 .…”

“…Thus, in cassava, different types of injured cells have different metabolic responses, such that browning will depend on the type of tissue that has been cut 13 . In this way, the process of abrasion used to produce an alternative shape, the so‐called ‘baby‐cut cassava’, has become an accessible and easily applied technological strategy for minimizing browning in minimally processed cassava 2 . In yam, there is no evidence of such physiological responses to the abrasion technique, and hence the importance of the present study.…”

“…However, in roots and tubers, these are crucial steps to obtaining more marketable shapes with greater added value, as is the case of baby-cut carrot 1 and baby-cut cassava. 2 These shapes are typically obtained using rotary vegetable cutters, which abrade the surface in a step additional to those known in minimal processing (e.g. selection and classification, peeling, chopping, cleaning, rinsing, draining and packing).…”

“…Peeling and cutting, among other practices performed in minimal processing, cause injury to the food product. However, in roots and tubers, these are crucial steps to obtaining more marketable shapes with greater added value, as is the case of baby‐cut carrot 1 and baby‐cut cassava 2 . These shapes are typically obtained using rotary vegetable cutters, which abrade the surface in a step additional to those known in minimal processing (e.g.…”

Polyphenol Oxidase and Peroxidase Enzyme Assays in Sweet Potato Cultivars Harvested at Different Times

“…In the case of sweet cassava, darkening usually occurs slowly (FREIRE et al, 2015) compared with yam (COELHO JUNIOR et al, 2019) and sweet potato (ALMEIDA, 2018). It is known that susceptibility to darkness as well as PPO and POD enzyme activities may vary according to variety, and pre-and post-harvest management (FONSECA et al, 2018).…”