Shelflife studies of two yam varieties at 20ᵒC

Abstract

Yam is a tropical tuber crop produced mainly in West Africa, the Caribbean, South-East asia, India and part of Brazil. Behaviour yams in storage is dependent on the environmental conditions, genetic constitution, and agronomical practices during cultivation and physical condition at harvest. The traditional system of yam storage has been found to be inadequate and should be improved to permit long term storage of yam either on farm or outside farm gate.Dodare and Puna yam varieties of two different sizes from the Brong Ahafo region of Ghana were stored at 20ᵒC and 100% relative humidity. The initial weights of the yams were noted with the yams being weighed weekly. Buds from the sprouted yams were manually removed. The rotten yams were discarded. The small-sized Puna and Dobare yams kept for 7 months whilst the big-sized Puna and Dobare varieties kept for 6 and half months. Regression analysis carried out on the rates of weight losses showed that the Dobare variety had a less storage potential than the Puna since it lost moisture readily as a result of its higher metabolic activities. However, the surface area volume ratio had a negative effect on the bigger sized yams. controlled environs of small-sized yams, with proper storage management could extend the shelf life