ABSTRACT
The extreme perishability of harvested cassava roots is a curse for everyone who grows, processes, markets, or consumes cassava. When cassava is sun-dried, the speed of drying depends on the wind and humidity. The perishability of cassava makes a continuous supply of cassava essential, which necessitates careful coordination between the farmers and the processors. The spoilage of fresh cassava can also be prevented by freezing the roots, which is done on a limited scale in the Dominican Republic and Costa Rica for export and in Colombia for transport to large urban centers. Post-harvest deterioration of cassava is related to two separate processes: physiological changes and microbial changes. Physiological deterioration often begins within 24 hours after harvest. The physiological deterioration of cassava is related to an accumulation of the compound scopoletin. Microbial deterioration normally occurs later than the onset of physiological deterioration, but it often starts within a week after harvest.
