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Physiological deterioration of cassava roots
Author(s) -
Rickard June E.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360307
Subject(s) - polyphenol oxidase , phenols , parenchyma , polyphenol , manihot esculenta , peroxidase , chemistry , phenylalanine , phenylalanine ammonia lyase , catechol oxidase , proanthocyanidin , botany , horticulture , vascular tissue , phenol , catechol , food science , enzyme , biology , biochemistry , antioxidant , organic chemistry , amino acid
Rapid post‐harvest physiological deterioration of cassava roots ( Manihot esculenta Crantz) appears to be due essentially to wound responses, comparable to those observed in other plant storage organs. The wound responses observed include: increased activity of phenylalanine ammonia lyase, an enzyme associated with phenol biosynthesis; increased activity of peroxidase and polyphenol oxidase; formation of phenols/polyphenols including leucoanthocyanidins, catechins, sco‐poletin and condensed tannins, and often the formation of a wound periderm. In cassava, the responses did not remain localised at wound surfaces in roots when held at low storage humidity but spread through the roots causing a discolouration of the vascular tissue and storage parenchyma. Roots stored at high humidity showed a more typical wound response with localised production of phenols and periderm formation.