Post-harvest deterioration of cassava
A biotechnology perspective

Contents (116 p.)

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

J. E. Wenham
Natural Resources Institute
Chatham, UK

FAO Plant Production and Protection Paper 130

• Natural Resources Institute
• Food and Agriculture Organization of the United Nations

The designations employed and the presentation in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-17
ISBN 92-5-103607-1

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Contents (116 p.)

Foreword

Acknowledgements

Welcome address

Abbreviations

Introduction

Chapter 1 Microbial deterioration of cassava: organisms involved

Chapter 2 Physiological deterioration in cassava: biochemistry of the processes involved

Chapter 3 Genetic resources of cassava: potential of breeding for improving storage potential

Assembling and characterizing existing genetic diversity
Genetics and cytogenetics
Creation of new genetic diversity
Objectives in cassava breeding
Potential for breeding for resistance to physiological deterioration

Chapter 4 Genetic manipulation techniques: potential of controlling post-harvest deterioration

Genetic transformation
Selection of transformed cassava tissue
Regeneration of transgenic plants
Potential of breeding for resistance to deterioration

Chapter 5 Socio-economic importance of rapid post-harvest deterioration of cassava: quantitative and qualitative losses

Physical post-harvest loss
Qualitative post-harvest loss
Implications for production
Implications for marketing
Implications for processing
Implications for consumption
Conclusions and future prospects

Chapter 6 General conclusions

Bibliography

Annex 1 Meeting on post-harvest biodeteri oration of cassava

Annex 2 List of participants