Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots:

Uarrota, Virgílio Gavicho; Nunes, Eduardo da Costa; Peruch, Luiz Augusto Martins; Neubert, Enilto de Oliveira; Coelho, Bianca; Moresco, Rodolfo; Domínguez, Moralba Garcia; Sánchez, Teresa; Meléndez, Jorge; Dufour, Dominique; Ceballos, Hernán; López-Lavalle, Luís Augusto Becerra; Hershey, Clair H.; Rocha, Miguel; Maraschin, Marcelo

doi:10.1002/fsn3.303

Cited by 17 publications

(16 citation statements)

References 44 publications

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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%

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

et al. 2019

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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.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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“…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%

Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava

Fonseca¹,

Andrade²,

Coelho³

et al. 2018

Cassava

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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.

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“…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%

Enzymatic Activity Prediction Using Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Multivariate Analysis: A Case Study Using Cassava Roots

et al. 2018

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Time-domain nuclear magnetic resonance (NMR) has been widely used in food science. In this work, we demonstrate that the NMR decay obtained with the Carr-Purcell-Meiboom-Gill (CPMG) sequence can be used to estimate the peroxidase activity (PA) in cassava roots. This enzyme has been involved in post-harvest physiological deterioration (PPD), which limits the storage of fresh cassava to a few days. Cassava is a staple food for almost one billion people in tropical areas in Americas, Africa and Asia. A multivariate method using CPMG data and reference values of PA from a standard biochemical assay was built with 216 measurements for non-refrigerated and refrigerated samples of cassava roots. The figures of merit of the global partial least squares model using both types of roots showed a 0.06 μmol min −1 limit of detection (LOD) and a 0.2 μmol min −1 limit of quantification (LOQ) for PA, with 0.4 [intensity (a.u.)/(μmol min −1)] sensitivity and a standard error of cross-validation (SECV) of 0.7 μmol min −1. All of the results demonstrated that TD-NMR has the potential to predict PA in cassava roots that is indicative of the PPD problem.

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Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots:

Cited by 17 publications

References 44 publications

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

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

Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava

Enzymatic Activity Prediction Using Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Multivariate Analysis: A Case Study Using Cassava Roots

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