Key researchers from SCCB participated in the project entitled “Key Technological Innovations and Integrated Applications for Quality, Safety, and Value Enhancement of Edible Cassava,” which was awarded the 2024 Hainan Provincial First-Class Science and Technology Progress Award. The Center for Excellence in Molecular Plant Sciences ranked fourth among the contributing institutions, with Associate Professor Ma Qiuxiang serving as the fourth principal contributor.

 This project established China’s first comprehensive safety-control technical system for edible cassava and led to the formulation of the national standard for cyanogenic glycoside quantification. It developed intermittent low-pressure storage technologies and elucidated the mechanisms underlying post-harvest quality deterioration. In addition, the project pioneered waxy-texture regulation and fermentation-based esterification processes, significantly increasing crude polysaccharide content and improving the freeze–thaw stability of cassava starch.

 The research further integrated a green processing production line, developed four sets of specialized equipment, established eight base-material production lines, and generated 198 “cassava-plus” value-added products. Collectively, the project resulted in the publication of more than 40 scientific papers, the formulation of nine standards, and the acquisition of over 20 patents and software copyrights. These achievements have tripled the economic value of the cassava industry in tropical regions, providing critical scientific and technological support for food security and the sustainable utilization of tropical biological resources.