Improvement of preservation technology for cassava tubers and chips

By:

Balagopalan, C

Contributor(s):

Material type: Article

ArticleLanguage: English Description: p. 72Subject(s):

LOC classification:

26338

In: In: Central Tuber Crops Research Institute. Annual Progress Report 1978-1979Summary: Durante 48 dias se almacenaron en aserrin humedo (40-45 por ciento) raices de yuca de las var. H-2304, H-165, H-226, H-1687 y M- 4; semanalmente se registro el porcentaje de dano. Los resultados demuestran que la yuca intacta se puede almacenar por un tiempo prolongado siempre y cuando la aireacion y humedad de almacenamiento esten controladas. El almacenamiento no afecto la calidad de coccion de las raices. (CIAT)Summary: During 48 days roots of cassava var. H-2304, H-165, H-226, H- 1687, and M-4 were stored in humid (40-45 percent) sawdust; the percentage of damage was recorded on a weekly basis. The results demonstrate that intact cassava can be stored for a prolonged time as long as the storage aeration and humidity are controlled. Storage did not affect root cooking quality. (CIAT)

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Book Chapters	CIAT Library Document collection CINFOS	Document Collection CINFOS	26338 (Browse shelf(Opens below))	c.1	Short Loan

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Durante 48 dias se almacenaron en aserrin humedo (40-45 por ciento) raices de yuca de las var. H-2304, H-165, H-226, H-1687 y M- 4; semanalmente se registro el porcentaje de dano. Los resultados demuestran que la yuca intacta se puede almacenar por un tiempo prolongado siempre y cuando la aireacion y humedad de almacenamiento esten controladas. El almacenamiento no afecto la calidad de coccion de las raices. (CIAT) spa

During 48 days roots of cassava var. H-2304, H-165, H-226, H- 1687, and M-4 were stored in humid (40-45 percent) sawdust; the percentage of damage was recorded on a weekly basis. The results demonstrate that intact cassava can be stored for a prolonged time as long as the storage aeration and humidity are controlled. Storage did not affect root cooking quality. (CIAT) eng