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Studies on the storage of Chinese yam cv "Nagaimo". 1. Effect of temperature and packaging method on the quality of Chinese yam.

[In Japanese. / En japonais.]

Author(s) : HIRONAKA K., ISHIBASHI K.

Type of article: Article

Summary

The effect of storage temperature and packaging method on the quality of Chinese yam (Dioscorea batatas) was investigated. Chinese yams were stored for 4 months at 4 storage temperatures (1, 3, 7 and 10 deg C) and with 3 packaging methods (polyethylene film, no package and sawdust packaging). Yams stored at 7 and 10 deg C began to sprout on the 33rd day of storage but no sprouting was seen in the yams stored at 1 and 3 deg C. Yams stored at 1 deg C had lower viscosity and rigidity values. Decrease in the spin capability of the yams stored at 3 deg C was not as great as at other storage temperatures. With regard to packaging methods, polyethylene film packaging was very effective in preventing weight loss during storage and the sawdust packaging method showed the most marked decrease in viscosity and rigidity. Storage at 3 deg C with polyethylene film was found to be the most suitable for the preservation of Chinese yam.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-2786
  • Languages: Japanese
  • Source: J. jap. Soc. agric. Mach. - vol. 53 - n. 3
  • Publication date: 1991

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