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6. Storage Techniques and Commercialization
Storage Techniques and Commercialization
Agnes W. Kihurani1 and Pragati Kaushal2
1School of Agriculture and Biotechnology, Karatina University, Karatina, Kenya 2 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, India.
6.1 Introduction
One of the main constraints in the utilization of tropical roots and tubers is their rapid perishability during storage due to endogenous and exogenous factors (Balagopalan et al., 1992; Knoth, 1993). Storage is necessary to extend availability of fresh produce throughout the year where production is seasonal (Ray et al., 2010). It helps to avoid gluts in the market with the associated price reduction (Woolfe, 1992), and also allows producers to hold produce and sell when there is a possibility of capturing good returns (Van de Fliert and Braun, 1999; Wills et al., 1998). In addition, storage helps to even out fluctuations of produce availability, making it available whenever needed (Fowler and Stabrawa, 1993). Storage becomes prominent to fulfil the needs during the off-season and in times of scarcity to have a consistent supply for continuous production (Etejere and Bhat, 1986).