Qualidade de mandioca de mesa: variedades e manejo de ervas daninhas

• Ano de defesa: 2015
• Autor(a) principal: Andrade, Luiz Plácido Cavalcanti de Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Ciências Fundamentais e Sociais; Programa de Pós-Graduação em Agronomia; UFPB
• Palavras-chave em Português: Mandioca de mesa – Qualidade de variedades; Produção de mandioca – Manejo de plantas daninhas; . Manihot esculenta – Raízes I.; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/27456

Among the food of starchy nature, table cassava roots is one of the most important, by the volume of their production and to be a rich source of calories. These roots are consumed worldwide in the forms of fresh vegetable, minimally processed, chilled, frozen or pre-cooked form. However, the quality of consumption of the roots may differ among varieties and managements directed to plants in pre-harvest. The objective of this work was to evaluate the quality attributes of four varieties of cassava, as well as the influence of the different weed control managements in quality attributes and cooking time in two varieties of cassava. This study consisted of two experiments. The first experiment was to characterize the quality of cassava roots (Pernambucana, Cedinha, Manteiga, and Branca) harvested from nine months old plants from producers of Mundo Novo rural district, Areia-PB, Brazil. The roots were harvested by hand and taken to the laboratory, where they were washed with running water, using a soft brush to remove remaining soil. The roots were put to dry on paper towels on the bench at room temperature. For the physicochemical, cooking time, and sensory of appearance evaluations were selected three roots per treatment for each analysis. For the sensory evaluation of flavor, it was used enough roots for all panelists. The experimental design was the randomized complete block with four treatments (varieties) and three repetitions for the physical and physicochemical analysis. For the sensory evaluations were used eleven previously trained tasters, each constituting a repetition. The second experiment involved the application of three treatments in the field: T1 (control) without removal of weeds; T2 (weeding), management of weeds with hoes aid; and T3 (trench), weed control using mowing that were applied in plantations of Pernambucana and Cedinha varieties. Treatments were applied only once in the pre-harvest period, which occurred nine months after planting. The harvests for evaluations were performed at 0, 10, 20, 30 and 40 days after the application of treatments. For each period of evaluation samples were taken in the early hours of the day and sent to the laboratory for physicochemical and sensory evaluations.For the first experiment, the Pernambucana variety showed higher moisture content and lower cooking time. The Butter variety had higher ascorbic acid content, and the 'Cedinha' and 'White' varieties had lower levels of cyanogenic compounds. For the second experiment, the Pernambucana variety 'Pernambuco' showed higher moisture content and lower cooking time.The management of weeding and trench increased the cooking time for the Cedinha variety for harvesting until 40 days after application of treatments. For Pernambucana variety the cooking time increased between 20 and 30 days after application of treatments. The management of weed control reduced the content of titratable acidity, as well as changed the soluble solids and ascorbic acid regardless of varieties.