Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 187 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034612

Effect of waxing treatment on quality of fresh cassava tuber roots stored at ambient temperature

  • DENG Fuming ,
  • GAO Zhaoyin ,
  • SUN Mengya ,
  • YU Shan ,
  • AN Feifei ,
  • CAI Jie ,
  • LU Xiaojing ,
  • OU Wenjun
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  • 1(Hainan Tropical High-tech Research Institute Co.Ltd., Haikou 571101, China)
    2(Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)
    3(Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)

Received date: 2022-12-15

  Revised date: 2023-02-27

  Online published: 2023-07-13

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Abstract

To investigate the effect of waxing on the quality of fresh cassava tuber roots during storage at ambient temperature, the tuber roots of cassava cultivar ‘South China 9 (SC9)’ was used as test material in this study.The two ends of the root segment were treated with morpholine fatty acid salt fruit wax (5%) and the water-treated group was used as the control.The changes in weight loss rate, respiratory intensity, color, hardness, total soluble solids, and fatty acid content of cassava root segment during storage at ambient temperature [(25±1) ℃] were measured.Results showed that compared with the control, waxing treatment significantly reduced the weight loss rate, inhibited the respiration, delayed the decrease of color parameter (L* value) and hardness of cassava root (P<0.05), but had no significant effect on total soluble solids.At the same time, waxing treatment significantly increased the contents of five fatty acids (tridecanoic acid, palmitic acid, elaidic acid, linoleic acid, and α-linolenic acid) and total fatty acids in cassava root (P<0.05), but had no significant effect on the contents of undecanoic acid and stearic acid.In addition, waxing treatment could significantly increase the percentage of unsaturated fatty acids and unsaturated degree of fatty acids in cassava root (P<0.05).The above results indicated that waxing treatment could effectively maintain the quality of fresh cassava root during ambient temperature storage.

Key words： cassava; waxing treatment; ambient temperature; storage quality

Cite this article

DENG Fuming , GAO Zhaoyin , SUN Mengya , YU Shan , AN Feifei , CAI Jie , LU Xiaojing , OU Wenjun . Effect of waxing treatment on quality of fresh cassava tuber roots stored at ambient temperature[J]. Food and Fermentation Industries, 2023 , 49(12) : 187 -193 . DOI: 10.13995/j.cnki.11-1802/ts.034612

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