Abstract
Chinse Yams were stored in a commercial warehouse (9×11×5m) from November of 1986 to April of 1987 and the changes in quality of the yams were investigated throughout the storage period. The surface of the yams showed a gradual yellowing after about 58 days of storage. Both glucose and fructose contents increased markedly, which resulted in an increase in sweetness of the yams. Moreover, the viscosity of the ground solution of the yams decreased during storage. A significant linear relationship between the viscosity of the yams during storage and the temperature at the center of the yams was observed at the 5% level. Conseqently, the viscosity could be expressed as a function of the temperature.
