Research Article
Influence of Coating Application Methods on the Postharvest Quality of Cassava
Table 6
Changes in total cyanide content (ppm) of cassava roots dipped and/or sprayed with different edible coating solution 20 days after harvest.
| | Period of storage (Days) | TREATMENTS | | CONTROL | 1.5 xanthan | 1.5 xanthan | 1.5 xanthan/guar | 1.5 xanthan/guar | 2 xanthan/guar | 2 xanthan/guar | LSD | F | | Dipping | Spraying | Dipping | Spraying | Dipping | Spraying | (5 LEVEL) |
| | FRESH | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.6 ± 0.4 | 3.6 ± 0.4 | 1.2 | 1.000 | | DAY 2 | 3.4 ± 0.6 | 3.1 ± 0.3 | 2.8 ± 0.3 | 2.7 ± 0.1 | 3.2 ± 0.2 | 2.7 ± 0.2 | 2.8 ± 7.1 | 0.9 | 0.500 | | DAY 4 | 3.0 ± 0.5 | 3.0 ± 0.2 | 2.5 ± 3.2 | 2.1 ± 0.5 | 3.1 ± 0.5 | 2.7 ± 0.6 | 2.5 ± 4.3 | 1.3 | 0.608 | | DAY 6 | 3.0 ± 0.3 | 2.5 ± 0.3 | 2.5 ± 4.4 | 2.3 ± 0.2 | 2.6 ± 0.3 | 2.6 ± 0.2 | 2.4 ± 7.4 | 0.9 | 0.801 | | DAY 8 | 2.8 ± 0.4 | 2.3 ± 0.3 | 2.2 ± 3.1 | 1.9 ± 0.2 | 2.4 ± 0.1 | 2.5 ± 0.6 | 2.2 ± 4.1 | 1.0 | 0.650 | | DAY 10 | 3.0 ± 0.3 | 2.1 ± 0.1 | 2.1 ± 2.2 | 1.8 ± 0.4 | 2.2 ± 0.1 | 2.3 ± 0.4 | 2.1 ± 0.2 | 0.8 | 0.105 | | DAY 12 | 2.7 ± 0.1 | 2.2 ± 0.3 | 2.2 ± 4.2 | 1.7 ± 0.2 | 2.2 ± 0.5 | 2.2 ± 0.1 | 2.1 ± 0.1 | 0.8 | 0.335 | | DAY 14 | 2.6 ± 0.2 | 1.4 ± 0.5 | 1.7 ± 0.2 | 1.4 ± 0.1 | 1.9 ± 1.0 | 2.0 ± 0.4 | 1.7 ± 0.1 | 1.4 | 0.629 | | DAY 16 | 2.3 ± 0.1 | 1.4 ± 0.1 | 1.4 ± 0.3 | 1.4 ± 0.1 | 1.5 ± 0.1 | 1.7 ± 0.3 | 1.5 ± 0.1 | 0.6 | 0.070 | | DAY 18 | 2.0 ± 0.5 | 1.4 ± 0.4 | 1.2 ± 0.2 | 1.5 ± 0.2 | 1.5 ± 0.1 | 1.9 ± 0.1 | 1.4 ± 0.1 | 0.9 | 0.511 | | DAY 20 | 2.0 ± 0.2 | 0.7 ± 0.1 | 1.2 ± 0.3 | 1.8 ± 0.1 | 0.8 ± 0.1 | 0.9 ± 0.3 | 1.4 ± 0.1 | 0.6 | 0.001 |
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Values are means ± SE. Means with different superscript letters in a row are significantly (P≤0.05) different, n=3.
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