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

Published online by Cambridge University Press:  03 October 2008

Robert H. Booth
Centro Internacional de Agricultura Tropical, Apartado Aereo 67–13, Cali, Colombia


The 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.

Research Article
Copyright © Cambridge University Press 1976

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