Reduction or delay of post-harvest physiological deterioration in cassava roots with higher carotenoid content

By T. Sánchez, A. L. Chávez, H. Ceballos, D. Rodriguez-Amaya, P. Nestel, M. Ishitani. 2006

124 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/6f63423f8607c507264c795d0a9162799ee667b1

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In Plant Science

1. O. J. Caleb
2. Amarachi D. Uchechukwu-Agua
3. Umezuruike Linus Opara

Citations in the corpus

• Cassava post-harvest physiological deterioration: From triggers to symptoms (2017, background): “, 1998a) and cassava roots with higher antioxidant content, such as β-carotene, tend to be more tolerant to PPD (Sánchez et al., 2006).”
• Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Utilization of cassava is numerous, but the utilization of cassava root in food and other industrial applications is limited by the rapid postharvest physiological deterioration (PPD), which reduces the shelf life and degrades its quality attributes (Sánchez et al. 2006).”