Investigating the efficacy of waxing on the shelf stability of fresh cassava and sweet potatoes.

Abstract

Cassava and sweet potatoes are one of the most important root crops growth throughout the world and they are well known for their adaptability to adverse environmental conditions, such as drought and poor soils. Despite the nutritional quality of these root crops, they are very perishable and cannot stay in the fresh state in a long period of time. An investigation of PKO waxing on the shelf stability of fresh cassava and sweet potatoes was carried cut. The root crops were stored under room temperature and the parameters that were investigated were moisture content reducing sugars and Vitamin A in OFSP. The study revealed that there was a significant difference (p value >0.05) between the waxed root crops and un waxed/control samples. The wax was able to reduce moisture throughout the storage period, reducing sugars were significantly affected by the wax and Vitamin A was affected though the effect was not significant. The waxed cassava roots were able to stay fresh for a period of 19 days and the waxed sweet potatoes stayed for 28 days.