Work

Decrease in .BETA.-carotene content of yellowish cassava roots suffered from physiological deterioration.

Year: 1984

Type: article

Abstract: Almost all the orange pigment in the yellowish roots of cassava (cv. Golden Yellow) was indicated to be β-carotene. The content of β-carotene in the tissue was mostly in the range of 10 to 70μg per g dry weight, and was largest in the innermost part (C-part) per g dry weight, second in the intervening part (B-part, where PD occurred), and smallest in the outermost part (A-part). The content in the B- and C-parts decreased following the appearance and development of PD.

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk1962.31.9_609

Authors: Lydia A Gloria, Ikuzo Uritani

Institution: Tokyo University of Agriculture

Language: English

Topic: Cassava research and cyanide

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Food and Nutrition Research Institute, Japan Society for the Promotion of Science