Lipid peroxidation, activities of superoxide dismutase and catalase during post-harvest deterioration of cassava (Manihot esculenta Crantz) root tubers

2003 ◽  
Vol 52 (3) ◽  
pp. 129-133 ◽  
Author(s):  
G.K. Isamah ◽  
S.O. Asagba ◽  
A.O. Ekakitie
Keyword(s):  
Lipid Peroxidation ◽  
Superoxide Dismutase ◽  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Post Harvest ◽  
Post Harvest Deterioration

scholarly journals RNAi inhibition of feruloyl CoA 6′-hydroxylase reduces scopoletin biosynthesis and post-harvest physiological deterioration in cassava (Manihot esculenta Crantz) storage roots

2017 ◽  
Vol 94 (1-2) ◽  
pp. 185-195 ◽  
Author(s):  
Shi Liu ◽  
Ima M. Zainuddin ◽  
Herve Vanderschuren ◽  
James Doughty ◽  
John R. Beeching
Keyword(s):  
Manihot Esculenta ◽  
Storage Roots ◽  
Manihot Esculenta Crantz ◽  
Post Harvest

Storage of Fresh Cassava (Manihot esculenta). I. Post-Harvest Deterioration and its Control

1976 ◽  
Vol 12 (2) ◽  
pp. 103-111 ◽  
Author(s):  
Robert H. Booth
Keyword(s):  
Manihot Esculenta ◽  
Mechanical Damage ◽  
Curing Process ◽  
Post Harvest ◽  
Chemical Treatments ◽  
Fresh State ◽  
Post Harvest Deterioration

SUMMARYThe rapid post-harvest deterioration of cassava roots, which usually prevents their storage in the fresh state for more than a few days, is poorly understood. Two types of deterioration are defined, namely primary, shown by internal root discoloration, and secondary, caused largely by wound pathogens. Information is presented on the influence of such factors as mechanical damage and plant cultivar upon the development of the two types. Control of primary, and a reduction in secondary, deterioration is achieved during a curing process, but none of the chemical treatments examined gave consistent practical control of deterioration.

CONCENTRADO PROTEICO OBTIDO DAS FOLHAS DE MANDIOCA (Manihot esculenta Crantz) DE TRÊS VARIEDADES COMERCIAIS.

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Izabel Aparecida Soares ◽  
Mauro Sérgio Téo ◽  
Carlise DEBASTIANI ◽  
Suzymeire BARONI ◽  
Vanessa Silva RETUCI
Keyword(s):  
Manihot Esculenta ◽  
Crude Protein ◽  
Hydrocyanic Acid ◽  
Protein Concentrate ◽  
Manihot Esculenta Crantz ◽  
White Variety ◽  
Mean Values ◽  
Randomized Design ◽  
Significant Difference ◽  
The Mean

O trabalho teve por objetivo verificar diferenças entre rendimento do concentrado proteico e proteína bruta da folha da mandioca (Manihot esculenta Crantz), obtidos a partir de três variedades comerciais: branca, cascuda e vermelha. As manivas foram plantadas seguindo o delineamento experimental inteiramente casualizado com três repetições. Nas comparações entre as variedades, considerou coletas escalonadas pós-plantio, realizadas aos 12, 14 e 16 meses. O concentrado proteico foi obtido a partir da farinha das folhas inteiras e submetido ao método de termo - coagulação ácido e a proteína bruta pelo método padrão AOAC. Os dados foram submetidos a análise de variância e comparados pelo teste de Tukey - 5% de probabilidade. Os resultados não indicaram diferença significativa entre as médias obtidas para rendimento de concentrado proteico. Para a variável porcentagem de proteína bruta a variedade Branca foi a que apresentou maior valor, com média de 46,25%, seguida pela Cascuda e Vermelha, 44,52% e 37,30%, sucessivamente. Conclui-se que outros estudos devem avaliar condições que possam influenciar no teor de proteína foliar, como clima e solo, e, avaliar os níveis de ácido cianídrico de cada variedade, indicando qual das três é a melhor para a extração do concentrado proteico das folhas. Palavras chaves: Manihot esculenta Crantz, variedades comerciais, concentrado proteico, proteína bruta. ABSTRACT: The study aimed to assess the differences between income protein concentrate, crude protein of cassava leaf (Manihot esculenta Crantz), obtained from three commercial varieties: white, red and cascuda. The cuttings were planted following the completely randomized design with three replications. Comparisons between the varieties considered after planting staggered collections, held on 12, 14 and 16 months. The protein concentrate was obtained from flour of whole sheets and subjected to the term method - acid coagulation and crude protein by AOAC standard method. The data were submitted to ANOVA and Tukey test - 5% probability. The results indicated no significant difference between the mean values obtained for protein concentrate income. For the variable percentage of crude protein White variety showed the highest, with an average of 46.25%, followed by cascuda and Red, 44.52% and 37.30%, successively. We conclude that further studies should evaluate conditions that may affect the leaf protein content, such as climate and soil, and evaluate the hydrocyanic acid levels of each variety, indicating which of the three is the best for the extraction of protein concentrate from leaves Key words: Manihot esculenta Crantz, commercial varieties, protein concentrate, crude protein.

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