บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The influence of post-harvest conditioning and storage protocols on the incidence of rots in White Yams (Dioscorea rotundata Poir) in Ghana

Bancroft R.D.; Aboagye-Nuamah F.; Crenstil D.; Panni J.Y. and Krampa L.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.124

2004

บทคัดย่อ

The influence of post-harvest conditioning and storage protocols on the incidence of rots in White Yams (Dioscorea rotundata Poir) in Ghana   The post-harvest conditioning of root and tuber crops (such as potatoes and cassava) by exposure to elevatedtemperature and humidity (‘curing’) has long been used to extend their storage life. The use of this strategy o­n yams is not, however, well documented and appears not to be practised with any consistent conviction in West Africa. During the period 2000 to 2003, a series of o­n-farm trials was conducted o­n ‘White Yams’ (Dioscorea rotundata Poir) in Ghana to assess whether ‘curing’ and other related protocols could be exploited. The factors investigated included the impact of yam variety, tuber maturity (immature ‘milk’ yams and physiologically mature ‘ware’ yams), different ‘curing’ environments (plastic bags, clamps or modified storage rooms) and subsequent storage in different structures (pits or barns).

Interactions were observed between the conditioning treatments and varieties, and the different storage structures had a significant impact o­n yam weight loss, sprouting and the incidence and prevalence of rots. Overall ‘milk’ yams were more prone to deterioration than ‘ware’ yams and , irrespective of the possible benefits of ‘curing’, were much better conserved in traditional pits when in barns. Irrespective of treatment, rots were more often associated with the upper sections of the tubers, suggesting a link with pre-harvest insect damage and harvest cuts at the site of the vine. It was determined that the levels of relative humidity in pits, clamps and modified storage rooms could engender ‘curing’, whereas the humidity in plastic bags was excessive and simply brought about rapid rotting. Achieving the correct temperature for ‘curing’ was problematic. Ambient temperatures (high 20°C) proved sub-optimal whereas temperatures above 37°C were too high. These field trials suggest that the conditions necessary to ‘cure’ yams can be established in rural communities with limited resources.