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LIU Haigang, HAN Xueqin, WEI Yunxia, et al. The Influence of Different Processing by Wax Sealing on the Water Loss Rate of Cassava Stem[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2017, 32(1): 52-56. DOI: 10.16211/j.issn.1004-390X(n).2017.01.007
Citation: LIU Haigang, HAN Xueqin, WEI Yunxia, et al. The Influence of Different Processing by Wax Sealing on the Water Loss Rate of Cassava Stem[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2017, 32(1): 52-56. DOI: 10.16211/j.issn.1004-390X(n).2017.01.007
shu

The Influence of Different Processing by Wax Sealing on the Water Loss Rate of Cassava Stem

  • 1.

    Institute of Tropical Eco-agricultural Sciences, Yunnan Academy of Agricultural Sciences, Yuanmou 651399, China

  • 2.

    Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Conservation and Utilization of Cassava Genetic Resources, Ministry of Agriculture, Danzhou 571737, China

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  • Received Date: November 15, 2015
  • Revised Date: March 04, 2016
  • Published Date: January 29, 2017
    Graphical Abstract
    • Abstract
  • The effect of 6 different parts of wax sealing on the water loss rate of cultivar Huanan (SC10) cassava short segment (15.0 cm) was determined under dry indoor without direct sunlight. The results showed that the relative moisture content of cassava stem manifest as fully sealed sealed at both ends sealed at the middle surface sealed at the top end sealed at the base end no sealed (CK), and all wax sealing treatments were very significantly difference (P0.01) to CK. The average rate of water loss manifest as no sealed (2.75%) sealed at the base end (2.38%) sealed at the top end (2.06%) sealed at the middle surface (1.94%) sealed at both ends(1.87%) fully sealed (1.29%) within 30 days storage period. All wax sealing treatments could effectively increase the relative moisture content meanwhile reduce water loss rate. The more longer storage period, the better effect of water retention. The difference of relative water content were enlarge when prolong the storage period between fully sealed and sealed at both ends, or sealed at the top end and sealed at the base end. The difference of relative water content kept relatively stable among sealed at both ends, sealed at the middle surface and sealed at the top end within 30 days storage duration. Taking water conservation, labor and wax cost and convenience into consideration, we recommend that sealing at both ends or sealing at the top end of cassava stem in the production.
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    • References (17)
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