Sweet cassava cultivars with yellow or cream root pulp developed by participatory breeding

Vieira, Eduardo Alano; Fialho, J. de F.; Julio, Laercio de; Carvalho, Luiz Joaquim Castelo Branco; Corte, João Luis Dalla; Rinaldi, Maria Madalena; Oliveira, Charles Martins de; Fernandes, F. D.; Anjos, J. de R. N. dos

doi:10.1590/1984-70332018v18n4c67

Cited by 21 publications

(30 citation statements)

References 8 publications

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“…Clearly, this selection was based on the farmers' perception, without data means to measure the traits. Therefore, due to the differences in use, specific breeding programs are conducted for 'sweet' and 'bitter' cassava (Ceballos et al 2004, Vieira et al 2018.…”

Section: Resultsmentioning

confidence: 99%

Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

Araújo

Cunha²,

Cunha³

et al. 2019

Crop Breed. Appl. Biotechnol.

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Bitter' and 'sweet' cassava are normally distinguished based on the hydrocyanic acid (HCN) content of their roots. Moreover, Brazilian farmers tend to select 'sweet' cassava based on the taste and cooking aspects. The aim of this study was to characterize chemical traits of 'bitter' and 'sweet' cassava roots of the Amazon region and to find genetic relations among accessions based on these traits. Considerable phenotypic variation was detected among the evaluated traits moisture, ashes, total soluble solids, total titratable acidity, pH, total carotenoids, free and total cyanide, crude protein, glucose, fructose, sucrose and starch. Aside from free and total cyanide, the trait means of sugars and moisture differed in 'bitter' and 'sweet' cassava and also differentiated these in different clusters in the dendrogram using the unweighted pair-group method based on arithmetic averages (UPGMA) and in the results of principal component analysis.

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Section: Resultsmentioning

confidence: 99%

Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

Araújo

Cunha²,

Cunha³

et al. 2019

Crop Breed. Appl. Biotechnol.

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“…To solve the above problems, the cassava breeding program of Embrapa Cerrado addressed the development of specific cultivars for flour and/or starch production in the Cerrado region of Central Brazil. Ideal cultivars should produce high starch yields, have white pulp, be resistant to pests and diseases and have a favorable architecture for crop management and mechanical planting (adaptation to large-scale cultivation) (Carvalho et al 2011, Vieira et al 2018, 2019.…”

Section: Ea Vieira Et Almentioning

confidence: 99%

New cassava cultivars for starch and flour production in the Cerrado of Central Brazil

Vieira

Fialho

Oliveira

et al. 2020

Crop Breed. Appl. Biotechnol.

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“…The cooking time of cassava roots ranged between 22 and 30 minutes. It is noteworthy that 30 minutes is the maximum acceptable time for commercialization of cassava roots for culinary purposes (Fukuda et al, 2002;Vieira et al, 2018) (Table 5). The lower the cooking time, the better the mass quality (Talma et al, 2013).…”

Section: Moisture Dry Matter and Cooking Timementioning

confidence: 99%

“…In the green belt of large and medium-sized Brazilian cities, cassava is mainly grown for culinary consumption (precooked, cooked, fried, chips, cassava stick, among others) of its reserve roots (Vieira et al, 2018). The crop is one of the preferred by the producers because of its high profitability and adaptation to crop rotation and/or succession with other vegetables.…”

Section: Introductionmentioning

confidence: 99%

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

Rinaldi¹,

Vieira²,

Fialho³

2019

Científica

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Cassava (Manihot esculenta Crantz) is one of the main energy sources in human food, being largely consumed and produced in Brazil. However, it is not easy to prepare and has a high deterioration degree after harvest. As an alternative, producers and agribusinesses are extensively using vacuum packaging for the storage of minimally processed cassava roots. This study evaluates the postharvest conservation of minimally processed cassava roots packed in 130 μm, 200 μm, and 300 μm LDPE packages with and without vacuum, stored at 3 °C and 90% relative humidity. Samples were evaluated every seven days for a period of 28 days for pH, titratable acidity, soluble solids, SS/TA ratio, texture, fresh weight loss, moisture, dry matter, cooking time, color (L*, a*, b*, increase in browning, chroma, and hue angle), and microbiology (counting mesophilic aerobes, psychrotrophic aerobes, molds and yeasts, total and thermotolerant coliforms). Minimally processed cassava roots packed in LDPE packages with higher thickness (200 μm and 300 μm) show greater stability in physicochemical and microbiological components. For packages 200 μm vacuum LDPE and 300 μm LDPE in the two atmosphere conditions, stored at 3 ºC and 90% relative humidity, the shelf life of minimally processed cassava roots was 14 days. The recommended storage period for the remaining treatments is seven days.

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Sweet cassava cultivars with yellow or cream root pulp developed by participatory breeding

Cited by 21 publications

References 8 publications

Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon

New cassava cultivars for starch and flour production in the Cerrado of Central Brazil

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

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