Performance of Pona and Afebetoyen yam cultivars in two improved storage structures in the Yendi Municipality
Loading...
Files
Date
June, 2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Two improved prototype storage barns (circular and rectangular) were constructed by
the Improved Yam Storage for Food Security and Income Project (IYSFSIP) at Zang
community in the Yendi Municipality to store white yam tubers (Dioscorea
rotundata) for a period of four months. The objectives of the study were to determine
sprouting rate, weight loss, rotting, shelf life and dormancy rate of two cultivars
(Pona and Afebetoyen). It was found out that, the circular barn performed better than
the rectangular one as it recorded average temperatures of 30.6 °C and 31.1 °C
respectively with ambient temperature of 31.8 °C. Average relative humidity
recorded in the circular barn was 52.1 % as against 53.7 % in the rectangular barn and
ambient relative humidity was 53.4 %. Pona recorded averagely 31.5 % sprouting to
Afebetoyen tubers which recorded 50.8 % in the circular barn, in the rectangular barn
the reverse occurred; Pona recorded averagely 57 % against 51 % for Afebetoyen.
Averagely 4.2 % of Pona got rotten as against 1.3 % for Afebetoyen in the circular
barn. In the rectangular barn, the average amount of Pona that got rotten was 1.7 %
and Afebetoyen was 2.10 %. Weight loss recorded 7.1 % averagely in Pona as against
7.8 % for Afebetoyen in the circular barn. However, in the rectangular barn both
cultivars (Pona and Afebetoyen) recorded 8.9 %. Pona sprouts recorded 2.1 % and
0.94 % for Afebetoyen in the circular barn. In the rectangular barn, sprouts in Pona an
average of 2.1 % against 1.2 % for sprouts of Afebetoyen. There was no recorded
incidence of pest/rodent attack on any of the tubers in the two barns for the entire
storage period. However it was observed that, the rectangular barn performed better
than the circular barn in controlling tuber rot.
Description
A thesis submitted to The School of Research and Graduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfillment of the requirement for the degree of M.Phil in Food and Post Harvest Engineering,