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New developments in post-harvest technology

Chapter · February 2019

DOI: 10.1201/9780429049064-6

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 New developments in cassava storage
J. C*l'los Lozano
Jimes H. Cock
Jaira Cuido*-

Abstrae!

Cassava foo1$ deteriorare rapidly after harvest. Deterioration is either physiological oc micTobial,
but the former generally occurs within 48 h of harvesting. Experimental results show that
physiological deterioration can be prevented either by pruning tbe plants 2-3 wk: befan: barvest or by
packing the roots in polyethylene-lined paper bags aiter harveit. Microbial deterioratíon can be
prcvented by dip-treating the roots with broad--spectrum fungicides such as Mamate.

Introduction

The c••",va root ís híghly perishable, often
.howing cortical necrosis (physiological deteriora-
tiO,l1) as rapidly as 24 hours after harves!; five to
seven days latero microbial rotting occurs (1).
Sorne progress has been made in searching f or
varietal resistance lo both types of deterioration
(Kawano. personal communication); nevertheless,
resis:tance to physiological deterioration appears to
be positively correlated with moisture content (4;
Kawano l personal cornmunication). Although this
correlation is not partícularly close, it does. suggest
that it m.y be difficult to bree<! for high dry matter
conten~ a desirable character. and for resistance to
physioJogícal deterioration at the same time.
" Pathologlst, phYS10)ogist and ~iate pathúlogist,
respectivel)', Cassava Program. CIAT, Cali. Cojóm~
bia
Furthermore, most lines apparently resistant to
thi, type of deterior.tion eventually suffer
microbial deterioration after about ten days. It is a
moot point whether resistance to deterioration for
such a short perlod would resolve many of the
problems associated with cassava perishability.
In their comprehensíve revicw on ca.ssava
storage, lngr.m and Humphries (5) mentione<!
various traditional methods such as packing in
mud and structures similar to potato clamps used
in Europe. Booth (1) refined lhe potato clamp
method and developed a storage 'ystem usíng
boxes filled with moistened sawdust. These systems
are ,omewhal coslly and difficull lo manage and
havo nOI. up 10 lhe presenl, becn adopted on a
commereial seal., Oudit (6) suggeste<! lhal fr.sh
cassava could be stored for up to one month in
polyethylene bags with no extra treatment.

135
 Cassava proteclI"on workshop
Durlng vislts to cassava..growing areas, the
author, and other members of Ihe CIA T C.ssava
Production Systems team ohserved tbat in man)'
local markets tIte cassava roots were sold whilestill
attached to the stem. The vendars cJairned that the
rOOI! deteriorated mucb more slowly under these
conditíons than when removed from !he stem.
Booth (1) showed Iha! roo!, kept under
condition' of bigb humidity "cured" and
physiological deterioration was prevented;
however, as temperature increased rnícrobial
deterioratíon occurred rapidly.
w. have attempled to develop ,imple melhods
that may readily be adopted to control both
physiological and microbial deterioration of the
harvested [Oots, In the fonner case both
maintenance of high humídíty and leaving roots
auached to the stems have been tbe basis, whereas
ín the latter case, use of protectants and sterilants
were evaluated for preventing microbiaJ rotting.
Material and methods
The symptomatological definition of the two
reported types: of deterioration in cassava roolS (J)
was dctermined by general obscrvations on slOred
roots of different varíetíes. The severity of these
two types of deterioratton was evaluated by
following Booth's scale of deterioration (3),
considering O as healthy roots and 4 as the most
affcCled.
The control of physioiogica! dcterioration was
investigated by (a) prunjng the aboveground pan
01' the ptants before narvesting and (h) by using
different packing systems.
Pruning
One-year-oid plants of two varieties susceptible
to physiological deterioratíon (M. Colombia 22
and M. Colombia (802) were used in the first triat
Plants were pruned back to 20 cm aboveground
and harvested 7; 14 and 21 daysafterprunlng. Half
of the roots were stored without the stem and the
others with me stern section attached. Roors werc
stored in the field under an open~sided paim hut
and readings taken every five days. Detcrioration
was determined on 20 rootsívariety ¡ time oí
136
storage. A sccond trial included six varieües (M.
Colombia 45, M. Colombia 1807, CMC 29, CMC
92, M. Mexico 59 and Popayán), whichin previous
trÍals had showed different degrees of deteriora-
Hon.
To determine the effects of temperature and
hurnidity on deterioration, M. Colombia 22 was
pruned 14 or 21 days before harvesL Roots wcre
detached from the stems at harvest; half Were sliced
al both ends and half were Idt whoie. These roots
were ,tored at 35 and 45'lC and 20, 40, 6() and 80
percent relative hurnld¡ty for 0, 6, 12 and 24 hours.
Deterioration was evaluated dally on 10 roots pcr
treatment for 20 days.
Packing systems
Twenty fresh, recently harvested one-year·old
M. Colombia 113 root:.: were packed in burlap
sacks or bags made of paper, polyethyJene-lined
paper. or transparent polyethylene. Bags were
stored in an open-sided palm hut, and every f¡ve
days tite root deterioration of 3 bags per treatment
was rccorded as previously" The same trial was
later repeated with fresh1y harvested roots of
Llanera and M. Mexico 23.
Mkrobial dt'h:rioratiun
T o control rnicrobial deterioration sodiurn
h.ypochlorite and Manzate (manganese ethylene
bisdithíocarbamate) were used to treat the roOls;
the forrner because 01 íts sterilizing effeet wíthout
leaving toxic residues and the fatter beca use of its
protectant effect with low reported toxicity (7). as
weH as its availab¡lity on the market. The comb¡ned
products were suspended in water at increasing-
decreasing concentrations of 5 x JO:1, 1 x 10\ 2 x
I()J, 3 x I()J and 4 x 101 ppm a.L of M.nzate and 5 x
10', I x 10', L5 x 10',2 x 1iJ" and 25 x 1iJ" ppm aj,
of sodium hypochJoride. Roots were ímrnersed in
the suspension for 3 to 5 minutes before packing
them in paper-lined polyethylene bags. Readings of
deterioration were taken, as aboye, everyfive days.
In order to determine whether light Itad any
effect on C'hernicaJ degradation after treatrnent
whích wouJd lcad to microbialdeterioration during
storage, rootsofLlanera, M. Colombia 113 and M.
Mexico 23 were packed in transparent, red, green
and black polyethylene and polyethyi<ne-lined
 Developments in cassava sJorage
paper bags after treating lh. root. wiili 3 x 10' ppm
aj. of Manzate aOO 1 x 10' ppm a.i. of sodium
hypochloride. Readinp were also taken as above
overy S day..
Results
Physiological deterioration is characterized by a
dry brown to black necrosis. normalIy appearíng in
the form of rings around the periphery of the
cortex. This deterioration appears withín the fiest
48 hours after harvesting depending on varietal
j
susceptibility, and ends in dehydration, Mícrobial
deterioration commonJy inÍtiates as vascular
streaking, followed by soft rot, fermentatíon and
maceratton of tbe rool tissues. This type of
deterioration, whicb does nol occur in any special
order, ís normally noticeable 5 to 8 days after
harvesting. depending on the soil microbial flora
abie 10 metaboliz.e cass8va roots and on the
ínlensíly of damage lo rool, al harvesl (Fíg. 1).
Pruning
When plants were pruned befare harvest. the
percentage of deteríoration decreased with the time
Figure 1. CI1S,\IlV$l root deterioration: left, mierobial and rlgbt. physiologícal.
from pruning lO barvesl up lo 141021 days; leavíng
more time between pruning and harvesl hao Hule
effeel. Roots left attached lo Ihe slem pícee a1ways
deteríorated more slowly Iban Ihose wíthout the
Slcm (F ig. 2). V.rietíes wíthoUI any tTeatmenl
díffered in susceplibility lo deterioralíon (Fig. 3);
for example, M, Colombia 1807 ood M. Colombia
22 were very susceptible whereas M. Colombia
1802 aOO M. Mexíco 59 were moderalely resistanl,
After 21 doY' of pruníng, however, Ihe finl Iwo
variettes showed less deterloratton when treated
than the last two,which were moreresistant without
treatment. Henee the reaction of varielies lO the
pruning treatment varies and resistance without
trcalment Ís not related to resistance with treat·
mento
Damaged roots generalIy deteriorate more
rapidly lhan undamaged roQts (1); however, after
the pruning treatment roots that were cut to
simulate damage deteriorated at the same rate as
undamaged contro¡s even when heJd al low
hurnidíty to prevent curing. High or low re)ative
humidities did not increase deterioration of roo13
token from pruned plants (Fig. 4).
l37
 RoO[ deterióration (%) Deterioratíon (%)
100 -------
Roots alone (M, Col 22) -- 2O%RH
Roots oí M. Col 22 wirh stem attached -'- 4O%RH
Roots alom: (M, Col 1802) ,,,.....,, 60% RH
R.oots of M. Col 1302 with --- BQ%RH
stem attached

Whole rools

Time of pruning (days) before $lOTage

Cut roots
Figure 2. Effecl of pmoiog OH cassava rool
deterioratíon afier 20 days of slorage.

\Vhen roots were stored after pruning,.

physiological deterioration. which normall)' occurs
during the first two day. of .torage, was prevented;
however, after ten days mícrobíal rottíng occurred
(Fig, 5), but thlS was prevented by using a dip of Figure 4. Deterioration of M. Colombia 22 roots in
Manz.te and sodium hypochlorite (4 x JOl and 2,5 reladon to planl pruning after 20 days'storage at3S'C aud
x lO' ppm aJ,. respectively), 20, 40, 60 OJ 80% RH for 12 hours.

Root detertoration (%)

90
o Pruning: O days Ix:fore harvest
B Pruning 14 day¡ before harvesl
11 Pruning 21 days before harvest

Variety

Figure 3. Rom deterioralion of 8 varieties pruned Ot 14 aod 11 dayl before barvcsting ami ttond tor lO da)'s.

138
 DeyeJopments in caSSQva slorage

Deterioration (%) other hand. prevented physiologícal deteríoration,

I--··::::-eo-n-,-ro-I-- . -_._. - - - - -... There was. however. a lendency for microbíal
detenoraüon to occur after about ten days, in a
I ---- 3 weeks ¡fter pruning
I -~- 4 weeks after pruning manuer very similar lO that found in the pruning
treatmenlS. This tendency was partially prevented
."",,_. 34 weeks after pruning and by treating the roots with .odium hypochlorite (2.5
I chemicaJ treatrnenl
x 10' ppm a.i.) and eompletely prevented by a

~
" (4 x l(V ppm aj. Manzate and
treatment with 4 x 10' ppma.i. of Manzate(Fig. 7).
2.5 x 1()4 ppm a,i, NaHCL..
100 Further triaIs showed tbat this concentration of
Manzate aUowed sorne microbial rot and that al
SO concentrations of8 x 104 ppm a.L, exceHentcontrol
60 1 ....... was alway' obtained (Fig. 8). Preliminary 'ludies
on quality showed that HCN Ievel. were apparent-
40~ ./
_._~~- _ .... ,;*"
Iy reduced during storage and thal e.ting quality
20- ./ ~,~~ was improved by time oC storage if physiological
./ ........... deterioration was prevented.
/
10 15 20 lt .ppears thal light doe. not ínfluence the
Time of storage (days) prote<:tant effect oí tbe chemical used. All roots
kept in polyethylene 1>ags with different coloro
Figure 5. Efleet of pJant pruníng and chérnical
deteriorated at the same rateo
(re.tmentOh root deterioralion (1\1. Col 113)~

General diseu ••ion

Storage in bags Our results wíth regard to !he definit;on of Ihe
t wo types of cassa va root deterioration were in
Storage in burlap and paper hags improved the agreement with !hosereported by Booth(l). excepl
number of undeteriorated roots when compared that vascular streaking appears to be a common
wi,h control, (Fig. 6), hut treatments still g.ve a symptom, PhysioJogical deterioration develops as
tügh pereentage of ho!h microbial and
physlological deterioration even five days after
Deterioration (%)
'torage. Paper bags lined with polyethylene, on the
Control
Dcterioration (%) - _.... Polyethylene-Jined bags
!_.-
~:~~;Isack.
l
Polyethylcne~lined bags + NaHCIO.$

r
'H
, (2.5 x 10' ppm a.i.)
! _ _ Púlyettlylene-lined bags .. Manzate
- - - Paper bags
(4 x Hl' ppm a.i.)
_._. Polyethylene~lined paper bags:
!

100;"
¡-
80,-

óO

40 20
20
o 5 10 15 20
Time of storage {days}
Time of storage (days)
Figure 7. Effects oí polydhylene-lined pa~r bags and
Figure 6, Effeet of storage in bags on eassava(M. Col chemical treatments on deteriorafion of stored roots
113) root deterior.tioo, (CMC 40).

lJ9
 CassaVQ proteclion workshop
Deterioration (%)
- - Control (unwrapped, untreated roots)
--....- Untreated roots
_._.~ 2000 ppm a,i, Manzate
- - 4000 ppm a,i, Manzate
.. _.. -~ 8000 ppm a.i, Manzate
-··_·-16,000 ppm a,L Manzate
Roots in poiyethylene-
lO(; Jined paper bags
80 •
60
40
,_._' _.-
-'- ---: -
o 5 10 15
Time of síorage (days)
Figure 8, Prcvention oí cassllva root microbial
deterior.don wíth Manzate (eMC' 40).
a dry rol which ends in a light to dark brown
discoloration, always found as a dng around the
outermost part of the cortex. Vascular streakíng,
which is also as,oci,ted with physiological
deterioration+ ís commonly present at tbeinitiation
of microbial deterioration as the result of microbial
invasion and degradation. Thís vascular streaking
did nol have any symplomatological pattern and
always ended in tissue maceratlon, fermentation
and discoloration, MicrobiaJ activity was always
detected.
It appears that physiologícal deterioration can
be preveoted both by pruning the plant. two to
three weeks before harvest and by packing lhe
roots in polelhylene hag•. If pruning is done and
new shoots are allowed lO develop before harvest.
tts effect on physiologícal deterioration decreases.
Ihis SU¡¡¡¡esIS that the leaves produce sorne
principIe that is translocated to the roots, inducing
the initiation of phystological deterioratton. Booth
(1) reponed that Ihis deterioration is a"odated
with mechanical damage to fue roo15; however. in
the pruning system, wounded roots did not show
signs of phy.íological deterioration. 1I appears lhal
the principIe is somehow eliminated or minimized
in Ihe rool. after pruning; Ibis view is supponed by
Ibe decline of this type of deterioratian when the
time from prontng to harvest i5 extended.
140
When roots ate stored under hum¡d conditions
curing apparently takes place (1) and the canse·
quent healing of wounds prevents pbysiologica
rotting. Recent work done by John Marriot whil(
at C1A T suggests that there ís another factol
involved that is related to water 10ss, When watCJ
loss was reduced by artificial means, physiologica
deterioration was delayed (Marriot, persona.
communication). This interesting result mal
explain why high moisture content Is ioosel)
correlated wítb resistance to this type of deteriora·
tion. This physiological process may initiate onl)
when a critical low moísture content i5 reached:
varieties whose root& have a low moisture contenl
may reach tbis level more rapidly, F urthermore
when roots are placed ín polyethylene bags. the
high humidity environment may not only favor
20 roO! curing and hea1ing but also reduce water los!
suffidently to prevent physiological deterioratíon,
Deterioration due to microbial activity is a
separate entity. distinct from physiological
deterioration. lt ís induced by a complex of
microorganísms ahJe to degrade root tissues. The
use of surface sterilants a)one 15 apparently
ineffective, prohably hecause sterilizatíon is dif~
ficult and there i5 always an opportunity for
reinfections. On the other hand. protectants such
as Manzate ean be used to prevent reinfections.
It (hus seeml that protectanl. can be used to
prevent microbla! rotting~ and eíther pruning or
high humidity conditions, to prevent physíological
deterioratíon, The pruning treatment has sorne
adverse effects on me quality of cassava, for fresh
consumption. The roots become slightly harder
and dry matter content increases sligbUy, whích
means that cooldng has to be prolonged. On the
other hand, it improves the quality of cassava Cor
industrial use. Cassava drying and starch extrae-
tion are facilitated by the high dry matter content:
transportation costs are redueed and processing i~
easier.
Although Oudit (6) sugge'led thal otorage ir
polyethylene bags with no further treatment gave
no deterioration after 20 days, we always hac
microbiol rOlting 1 to 10 day. after harve.t
However. when polyethylene-lined paper bags
were used in conjunction with protectants. caSsav¡
could be stored safely for up to Ihree week. afte
 DevelQpments in cQSsava Slorare
harvest with no ~hang. in cookin¡¡ quality. The
problenu of loxi~ity from the ,urface prot~tant,
are mínimal becau,e the roots are always peeled
Literature cited
L BOOTH. R. H. 1976. storagc of fresb cassaV'L L
Post-harvest deterioraüon and its contro!.
Experimental Agriculture 12: I03~11 L
2. _ _ 1977. Storage of fresh cassava. )l, Simple
storage techniques. Experímental Agriculture
13:119-128.
J. CENTRO INTERNACIONAL DE AGRICUL-
TURA TROPICAL. 1973. Cassava Produ<.:tion
Systems. In Annual Repon 1972, Cali, CoJombia.
pp.4J-i2.
4. _ _ 1975. Cassava Production Systcms. In
Annual Repon 1974. Cali, Colombia. pp,54-109.
5. INGRAM. J.S .•ud HUMPHRIES, J.R.O. 1972.
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before cooking. The use of several chemicals ami
lheir translocation in the roots rcmaíns to be
ínvestigated.
Casssva storage A review. Tropical Science
14: 131·148.
6. OUDIT. 0.0. 1976. Polyethylene bags keep
cassava luben fresh for several weeks at ambient
temperatures. Journal óftheAgrkultural Society of
Trinidad ano TObago 76:63~66.
7. ROHM A:>D HAAS COMPA"Y. 1976,
Agricultural Chemlals. Agricultural Businc1$s
Team. Latín American Region, LA,R, Soledn
recnico No. 8, lOp.
8. YOSHIDA. S.; FORI'O, D.A. and COCK, J.H.
1972 Laboratory manual íor physioLog1cal studies
of rice. Jnternational Rice Researcb lnstitute, Los
Baños. Philippines, 70p.
141