Study of the Early Events Leading to Cassava Root Postharvest Deterioration

By S. Iyer, D. Mattinson, J. Fellman. Tropical Plant Biology, 2010

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Properties of thermoplastic starch from cassava bagasse and cassava starch and their blends with poly (lactic acid) (2012, background): “It has also been tested as a feedstock for ethanol production and other fermentation processes (Iyer et al., 2010; Kosugi et al., 2009; Panichnumsin et al., 2010).”
Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “However, the early signs leading to this postharvest deterioration are not fully understood, but, it has been attributed to the increase in cellular respiration and the biochemical changes observed from 3 to 4 h after harvest (Iyer et al. 2010).”
Cassava post-harvest physiological deterioration: From triggers to symptoms (2017, background): “superoxide radical (O2) within 15 min, which is followed by the further production of reactive oxygen species (ROS), such as superoxide radical (O2), hydroxyl radical (OH), and hydrogen peroxide (H2O2), altered gene expression, and the accumulation of secondary metabolites (Beeching, 2001; Huang et ”