Title of article :
Influence of Coating Application Methods on the Postharvest Quality of Cassava
Author/Authors :
Atieno, Loreto Department of Food Science and Technology - Jomo Kenyatta University of Agriculture and Technology - P.O. Box 62000-00200 - Nairobi, Kenya , Owino, Willis Department of Food Science and Technology - Jomo Kenyatta University of Agriculture and Technology - P.O. Box 62000-00200 - Nairobi, Kenya , Ateka, Elijah M. Department of Horticulture - Jomo Kenyatta University of Agriculture and Technology - P.O. Box 62000-00200 - Nairobi, Kenya , Ambuko, Jane Department of Plant Science and Crop Protection - University of Nairobi - P.O. Box 29053 - Nairobi, Kenya
Abstract :
Various modes of edible coating application vary in their coat dispersion and flm formation, hence the need to determine the
most efective mode of application for cassava. Edible surface coatings have been found to be efective in preserving the quality
of various food products. However, there are variations in efectiveness among the diferent coating solutions, hence the need for
optimization of the concentrations of the gums used.Tis study aimed at determining the most efcient coating application method
on the cassava postharvest quality. Physiologically mature cassava (variety KME 1) was harvested and divided into seven portions.
Te various portions were coated using 1.5% xanthan gum, 1.5% xanthan/guar gum, and 2% xanthan/guar gum by both dipping and
spraying method. Tere was no signifcant diference on the colour, total cyanide, ethylene production, and total phenolic content
between the two application methods. Te 2% xanthan/guar gum coating showed a signifcant diference on the dry matter content
while the 1.5% xanthan gum coating had a signifcant diference on the respiration rate and weight loss. Te 1.5 xanthan treated
roots had a fnal dry matter content of 72.5% for the sprayed samples and 75.98% for the dipped sample while the 2% xanthan/guar
gum treated roots had a fnal dry matter content of 64.6% and 74.1% for the dipped and sprayed root samples, respectively. Te
1.5% xanthan and 2% xanthan/guar gum treated roots showed no signifcant diference in their action on dry matter content. Te
1.5% xanthan/guar dipped and sprayed samples difered signifcantly on their efect on fesh frmness with fnal values of 35.4N
and 46.1N, respectively, at 20 days afer harvest. Tis study suggested that based on the coating solution and the parameters being
observed, there generally was no varying efect of dipping and spraying methods of coating application. Te choice of the efcient
mode of application to use will depend on other factors such as the easiness of application.
Keywords :
Influence , Coating Application Methods , Cassava , Various modes
Journal title :
International Journal of Food Science
