Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

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• 作者：Amarachi D. Uchechukwu-Agua (1)
  Oluwafemi J. Caleb (1) (2)
  Umezuruike Linus Opara (1) (2)
  
  1. Postharvest Technology Research Laboratory ; South African Research Chair in Postharvest Technology ; Department of Food Science ; Faculty of AgriSciences ; Stellenbosch University ; Private Bag X1 ; Stellenbosch 7602 ; South Africa
  2. Postharvest Technology Research Laboratory ; South African Research Chair in Postharvest Technology ; Department of Horticultural Science ; Faculty of AgriSciences ; Stellenbosch University ; Private Bag X1 ; Stellenbosch 7602 ; South Africa
  
• 关键词：Manihot esculenta ; Postharvest ; Processing and storage ; Food packaging
• 刊名：Food and Bioprocess Technology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：8
• 期：4
• 页码：729-748
• 全文大小：819 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

The increase in global demand for healthy food products and initiatives to ensure food security in developing countries has focused on the cultivation of drought-resistant and biofortified cassava varieties. Cassava is a staple root crop grown in subtropical and tropical climates. Cassava flour is gluten free, which can be used as composite flour in essential foods such as bread. Thus, the role of postharvest handling of freshly harvested cassava root is essential, owing to the rapid physiological deterioration of the root soon after harvest. This situation confers a limited shelf life and, thus, creates poor utilization of the cassava root. However, processing cassava root into other food forms such as fufu, garri, starch and high-quality flour enhances stability and long-term storage. This article critically reviewed the postharvest handling, processing and storage of fresh cassava root. Highlighting on the role of storage and minimal processing on sustainable cassava production, various spoilage mechanisms of cassava root were identified. In developing countries, cassava root is a valuable food and energy source, and understanding the role of optimum postharvest handling, processing and storage techniques would alleviate some concerns of food insecurity.