Histological description of fresh, cooked and frozen cassava flesh |
( Vol-8,Issue-9,September 2021 ) OPEN ACCESS |
Author(s): |
Priscila Gonzales Figueiredo, Astride Stéphanie Mouafi Djabou, Adalton Mazetti Fernandes, Samuel Carvalho de Aragão, Marcio Teixeira Oliveira, Renno de Abreu Araújo |
Keywords: |
Manihot esculenta, cell, light microscopy, texture. |
Abstract: |
The aim of this study was to describe the histological feature of cassava flesh at harvest, after cooking and after freezing. A light optical microscopy was used to analyze the relevant aspects of cassava flesh at these statuses. The non-uniform aspect of cooked cassava is associated with the partial dissolution of the middle lamella and the large amount of non-collapsed cells, while the formation of numerous spaces between cells determines the spongy aspect of cassava after freezing. These data increase the knowledge about cassava post harvest and its processing. |
Article Info: |
Received: 06 Aug 2021, Received in revised form: 03 Sep 2021, Accepted: 12 Sep 2021, Available online: 19 Sep 2021 |
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Advanced Engineering Research and Science