Cassava (Manihot esculenta Crantz) plants of the Cacau (white pulp) and Amarela (yellow pulp) cultivars were produced by a Vicosa-MG (Brazil) producer (geographical position: Latitude: 20[degrees] 45' 14" S, Longitude: 42[degrees] 52' 55" W) and harvested in 2009.
The cassava roots were standardized by size, and roots that exhibited attacks by pathogens or pests were discarded.
The cassava sticks were immersed in water containing 200mgL-1 chlorine (Sodium Dichloro-STriazinetrione) at 5 [+ or -] 2[degrees]C for ten minutes.
Samples of 200g of cassava sticks were placed in polypropylene bags of approximately 60[micro]m in thickness measuring 10cmx15cm.
Each experimental unit was made up of 200g of fresh-cut and packaged cassava.
The concentration of total carotenoids was significantly greater in the sticks of the Amarela cassava cultivar (10-12 [micro]g [g.
The degradation of carotenoids may have occurred due to the oxidative stress suffered by cassava as a function of tissue exposure to oxygen, due to cut into stick form (REILLY et al, 2003; CHAVEZ et al, 2007).
The PAL activity was significantly greater in the sticks of the Amarela cassava cultivar (0,14-0,24[DELTA] ABS [h.
The objective of this study was to quantify sugars and other compounds of three sugary cassava (Manihot esculenta Crantz) landraces produced in the state of Para, Brazil.
Three sugary cassava landraces provided by the Active Germplasm Bank of the Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA/ CPATU) were used in the study: Manicueira 62, Castanhal-Iracema (nine-month-old plant) and Sao Francisco Bag 3 (twelve-month-old plant).
Proximate composition--The following analyses were performed in the sugary cassava roots: moisture content: the gravimetric method was used in an air-circulating oven at 105[degrees]C based on AOAC (1997) method 925.
2008) determined the productivity of other four sugary cassava landraces and found them to be low (2.
Table 2 shows the data on the composition of sugary cassava landraces.
However, this content is significantly lower than that of conventional cassava (25-30g 100[g.
On average, the traditional varieties of cassava are made up of 0.