Research In Growth And Storage Characteristics Of Cassava

Cassava varieties SC9, SC205 and varieties GR891 are selected to the research. The quality characteristics, including moisture content of fresh cassava, starch and tannin content, and starch properties, including a viscosity, peak viscosity and pasting temperature,of these three varieties in the growing season from 6 to 11 months are explored. Weight loss, respiration, starch and soluble sugar content and quality of sensory evaluation index was evaluated cassava storage performance. in order to find a suitable method of storage of cassava, the half-atmosphere method, sodium sulfite treatments and sand storage method of cassava Quality, such as weight loss rate of major storage, respiration and sensory quality effects, was studied.In order to enhance the commercial value of cassava the appropriate harvest season was selected by the quality characteristics of different varieties of cassava and starch characteristics shown by the growth period of different characteristics. In order to obtain the highest starch content, the SC9 should be harvested in the growth period of 10 months, while SC205 in the growth period of 6 to 9 months, and GR891 from 6 months continues to 11 months.The water loss in the most serious on the first day of cassava post-harvest, and the speed of weight loss was related with the variety of its skin and strength of the life activities. GR891 was the most serious in water loss.Respiratory peak was appeared on the second day in the storage of cassava,and breathing intensity was gradually weakened with the extension of storage time, species of cassava was differences in trends slightly,and breathing intensity of GR891 was the strongest. Cassava starch content was decreased and then rising with the extension of storage period. The three varieties of cassava was different in physiological colors,and the storage performance was closely related to water loss, respiration, changes in starch and sugar. The sensory quality as a final comprehensive evaluation, storage performance of GR891 in the three varieties is the most Poor, while SC9 and SC205 are equated. The weight loss for cassava, was downed to 0-0.5% weight loss by sand reservoir, which is the best way to curb water loss during storage of cassava. Regardless of what way the storage of cassava,the respiratory mechanisms are not changed. Sand storage can significantly reduce the respiration of cassava, the highest peak was 50 CO2mg/ (kg-h) lower than half of atmosphere and sodium handling. Sodium cassava processing can delay the physiological color, but not the final suppression; the physical color of cassava was completely inhibited in 8 days by the sand reservoir. Therefore, sand reservoir is the best option for storage of cassava.