Postharvest physiological deterioration (PPD) is a major limitation for cassava (Manihot esculenta Crantz), significantly reducing its shelf life and economic value. Low PPD cassava varieties exhibit enhanced resistance to oxidative damage, preserving their functional and nutritional qualities during storage and processing. This article explores the mechanisms underlying low PPD cassava's resilience, strategies to further enhance its functional quality, and the implications for food security, industrial applications, and sustainable agriculture.
