Armazenamento pos-colheita de mandioca: 3. Efeito de alteracoes fisico-quimicas e quimicas sobre a resistencia de cultivares de mandioca a deterioracao microbiologica

Se determinaron los cambios fisicos y quimicos que ocurren antes y despues del deterioro microbiologico (DM) en las var. de yuca Engana Ladrao, Branca de Santa Catarina, Iracema, IAC-12829, Guaxupe y Mantiqueira, para identificar los componentes que podrian correlacionarse con el proceso de deterioro. Se observo un aumento significativo en los contenidos de compuestos fenolicos, dimericos, oligomericos, polimericos y totales y secos (expresados en base humeda y seca) y en los compuestos fenolicos dimericos, oligomericos y totales (expresados en MS) durante el proceso de DM. Este aumento fue mayor en las var. mas resistentes al DM. Despues de presentarse el DM, los contenidos de azucares no reductores fueron mas bajos en las var. mas susceptibles. Los contenidos de azucares totales y reductores y de almidones no se correlacionaron estadisticamente con el grado de DM. (RA-CIAT) spa

The physical and chemical changes that occur before and after microbiological deterioration (MD) were determined on cassava var. Engana Ladrao, Branca de Santa Catarina, Iracema, IAC-12829, Guaxupe, and Mantiqueira, to identify which compounds could be correlated with the deterioration process. A significant increase was observed in the contents of di-, oligo- and polymeric phenols, and total and dry phenolic compounds (expressed on wet and dry base), and in the dimeric, oligomeric, and total phenolic compounds (expressed as DM) during the MD process. This increase was higher in the more MD-resistant var. after MD occurrence, the nonreducing sugars contents were lower in the more susceptible var. The contents of the total and reducing sugars and of starch were not statistically correlated with the degree of MD. (AS) eng