Cassava brown streak disease effects on leaf metabolites and pigment accumulation

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

“…In addition to the strong peaks attributed to the A‐type structure, B‐type presents a low intensity peak at 2 θ = 5.51°. The relative crystallinity of sweet cassava starch was determined to be 36.9%, in concordance with the results previously reported . The starch oxidation clearly decreases the crystallinity as can be seen in Figure S5, Supporting Information, which can be attributed to the increase of carboxyl groups content .…”

Cassava common mosaic viruscauses photosynthetic alterations associated with changes in chloroplast ultrastructure and carbohydrate metabolism of cassava plants

“…Furthermore, the CO 2 fixation decrease might be directly related to soluble sugar production. Nuwamanya et al (2017) demonstrated that cassava brown streak disease (CBSD), caused by potyviruses, leads to a general reduction in primary carbohydrate composition (total reducing sugar and starch contents) in leaves; these effects correlated with the negative effect on photosynthetic apparatus of infected leaves. However, our results did not show such significant differences in the total soluble sugar contents in CsCMV-infected source leaves with respect to non-infected plants.…”

“…A wide range of physiological and biochemical disorders are triggered from cell infection, including relocation of photoassimilates, redox imbalance and premature senescence, with significant economic losses (Rodríguez et al 2010, 2012; Souza and Carvalho 2019). Viral infections lead to a decline in CO 2 fixation, which could be directly related to a decrease in carbohydrate accumulation, reducing plant growth and development (Sade et al 2013; Nuwamanya et al 2017). On the contrary, other studies have demonstrated that soluble sugars and starch accumulate in the infected leaves, where photosynthesis is reduced (Rodriguez et al 2010; Andreola et al 2019; De Haro et al 2019).…”

Physicochemical and Structural Properties of Starch from Cassava Roots Differing in Growing Duration and Ploidy Level

“…Nuwamanya et al. [ 7 ] studied the physicochemical and functional characteristics of five improved Ugandan cassava varieties and their F1 progenies and significant differences were observed between varieties, progenies and within the F1 progenies. Thitisaksakul et al.…”

“…Even though a dearth of knowledge is available on the surface properties, granular crystallinity, amylose content, amylopectin chain length, and physicochemical properties of root starches, in many studies, only one cultivar has been used and the properties determined may not be truly representative of the species. [ 7,8,12–15 ] There is thus, a need to carry out a systematic investigation on starch from different cultivars of the same species using the same set of analytical techniques and experimental conditions so that a deep insight into the physicochemical properties as well as structural features can be obtained. Sanchez et al.…”