Cassava is widely cultivated in tropical and subtropical regions for its starchy tuberous root, a great source of carbohydrates. It has a variety of applications, like animal feeding, culinary or alcoholic beverages. As it is a tropical root, it undergoes Postharvest Physiological Deterioration (PPD), which is characterized by streaks of blue/black in the root vascular tissue, which with time spread and cause a brown discoloration. PPD begins quickly within 24h postharvest and, because of that, the roots need to be rapidly consumed. Some studies revealed that the deterioration is caused mostly from wound-healing responses 1. This study was conducted to identify changes and discriminate cassava samples (IR data) from different regions during PPD with the aid of supervised and unsupervised methods of data analysis.

Postharvest Physiological Deterioration reports