Storage of Fresh Yam (Dioscorea alata L.) under Controlled Conditions

Freshly harvested "Florido" yam tubers (a highly desirable variety of the species D. alata) were subjected to a temperature around 32° C. (90° F.) and relative humidity 90 percent. Wounded tissues suberized in about 4 days. This curing may be accomplished either controlled environmental rooms or under tropical prevailing ambient conditions. The formation cork tissue during suberization protects from infection by microorganisms if stored reduced temperatures. Cured uncured properly ventilated Forma Scientific room at 16° ± 1° (59° 62.9° F.), 70 Uncured samples suffered high losses due physiological breakdown as well markedly higher weight than similarly handled cured ones which showed no signs internal decay storage period. kept conditions noted above, temperatures below those areas, had dormant period lengthened additional months. High-quality can provided this means for fresh market processing off-season. Although hardened slightly storage, fairly low level palatability remained very high, determined sensory evaluation.