Abstract
This study was undertaken to evaluate the effect of storage temperture and packaging method on the quality of Chinese yam. Chinese yams were stored for 4 months under four storage temperature (1, 3, 7 and 10°C) and three packaging methods (Polyethylene film package, no package and sawdust package). Yams stored at 7 and 10°C began to show sprouting on the 33rd day of storage. However, no sprouting was seen in the yams stored at 1 and 3°C. Yams stored at 1°C had lower viscosity and rigidity values than those at the other temperatures. The extent of the decrease of spinnability of the yams stored at 3°C was not as large as those at other storage temperatures. Concerning packaging method, Polyethylen film package was very effective in preventing weight loss of the yam during storage. The sawdust package treatment showed a marked decrease in viscosity and rigidity among three packaging methods during storage. From the mentioned results, it could be concluded that storage at 3°C with polyethylene film was the most suitable for the preservation of Chinese yam.
