Evaluation of Appropriate Storage Technologies for Shelf-life Improvement of Cassava (Manihot esculenta Crantz) Roots for Marginal Upland Farmers


Author(s): Marcelo A. Quevedo1, Arsenio D. Ramos2 and Ness Marie L. Sta. Iglesia1

Abstract

Fast deterioration of roots after harvest is on of the major challenges in cassava production. This study was conducted to evaluate the effectiveness of simple cassava storage techniques in minimizing postharvest losses. Four storage techniques, namely: 1) box storage with moist sawdust as packing medium; 2) box storage with moist rivers and as packing medium; 3) packing in wet jute sack; and 4) unpacked control were evaluated. Data on physical and chemical characteristics as well as sensory qualities of stored cassava roots were assessed. Cassava root var. ‘Macan’ deterioration in terms of vascular streaking and root decay and weight loss were minimized by packing the roots with moist river sand and sawdust. Moist river sand prolonged the shelf life of cassava roots for 30 days with very minimal degree of vascular streaking. Unpacked roots (control) lasted only for 6 days in storage due to severe vascular streaking and root decay while those packed in wet jute sacks lasted for 15 days. Sugar contents of cassava roots increased with time of storage while starch content decreased. Sensory qualities of the roots stored in boxes with moist river sand and sawdust for 30 to 60 days were as acceptable as or more acceptable than those of the freshly harvested roots when boiled.

Keywords : Box storage method, Physical and chemical parameters, Sensory Quality

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