Articles
INFLUENCE OF VARIETY, MATURITY AT HARVEST, CHLORINATION, AND PACKAGING ON COCOYAM (XANTHOSOMA SPP.) IN STORAGE
Article number
380_74
Pages
478 – 482
Language
Abstract
Considerable losses are recorded in stored cocoyam.
The present work focussed on the influence of variety, stage of maturity at harvest, chlorination, and packaging on shelf life of cocoyam.
The overall storability was improved and shelf life extended when both red and white cocoyams were harvested 10–11 months after planting.
Perforated plastic bags satisfactorily reduced weight loss, unlike jute bags and unpacked treatments.
Dipping cocoyam in 1% chlorine solution did not control decay.
Unlike red cocoyam, sprouting was not inhibited in white cocoyam.
During storage, the moisture content was greatly reduced in red cocoyam, with a sharp increase in dry-matter content.
Similar observations were made on unpacked corms, or when cocoyam was harvested at 8 and 9 months maturity.
Cocoyam of 10–11 months maturity were found more palatable, especially the white-fleshed ones.
Chlorination had no incidence on cocoyam flavor.
The present work focussed on the influence of variety, stage of maturity at harvest, chlorination, and packaging on shelf life of cocoyam.
The overall storability was improved and shelf life extended when both red and white cocoyams were harvested 10–11 months after planting.
Perforated plastic bags satisfactorily reduced weight loss, unlike jute bags and unpacked treatments.
Dipping cocoyam in 1% chlorine solution did not control decay.
Unlike red cocoyam, sprouting was not inhibited in white cocoyam.
During storage, the moisture content was greatly reduced in red cocoyam, with a sharp increase in dry-matter content.
Similar observations were made on unpacked corms, or when cocoyam was harvested at 8 and 9 months maturity.
Cocoyam of 10–11 months maturity were found more palatable, especially the white-fleshed ones.
Chlorination had no incidence on cocoyam flavor.
Authors
M.R. Bikomo
Keywords
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