- 期刊
- OpenAccess
Weight and Quality Changes of Yam Tubers as Influenced by Storage Temperatures
並列摘要
Tubers of cultivars Tsu-Cheng and Coconut-Lisbon had been stored at 10, 15, and 20℃ for 164 days. Less weight loss was found as storage temperature decreased. Lower storage temperatures delayed sprouting in 'Coconut-Lisbon' yam. Cultivar Tsu-Cheng, originated in temperate zone, could remain hard and firm with good appearance after 164 days at 10℃; however, for 'Coconut-Lisbon', originated in the tropics and subtropics, the best storage temperature was recommended at 15℃ due to the chilling injury at 10℃.
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