Academic Journals Database
Disseminating quality controlled scientific knowledge

Comparative study of conservation of fresh cassava roots (Manihot esculenta Crantz) coated with natural wax and paraffin; Estudio comparativo de conservación de raíces de yuca (Manihot esculenta Crantz) recubiertas con cera natural y parafina

Author(s): SABRINA MEDINA JIMENEZ | Luisa María García Toro | Carlos Velez Pasos | Lisímaco Alonso Alcalá | AlejandroFernandez Quintero

Journal: Informador Técnico
ISSN 0122-056X

Volume: 77;
Issue: 1;
Start page: 17;
Date: 2013;
Original page

Keywords: postharvest physiology | seed dressings | conservation practices | dry matter content.

Cassava roots are very susceptible to physiological deterioration; after a few days of harvesting (two or three) they are not acceptable for consumption. For this reason, diverse methods have been developed for their preservation, for example, coating them with paraffin, which prolongs the product’s shelf life up to 15 days.This conservation method with paraffin has some disadvantages from the environmental point of view because this coating is a hydrocarbon derived from petroleum and it is applied hot to the roots (temperatures above 120 °C). Thereby, it is important to seek alternatives of environmentally friendly preservation.This work evaluated the effectiveness of root coating with natural wax as a possible substitute for paraffin for the conservation of the product under natural environmental conditions.The results showed that natural wax is as effective as paraffin in preserving cassava roots; it delays physiological deterioration, as well as weight and dry matter losses
Save time & money - Smart Internet Solutions      Why do you need a reservation system?