Effect of modifying two traditional yam barn structures on storability of four cultivars of yam (Dioscorea spp.). (125)

Abstract

Four cultivars of yam, Abii, Nwopoko, Okwocha of Dioscorea rotundata Poir. and Nvulaogbe of D. alata L., were stored in two structures (covered barns with and without rodent proofing) and compared with the traditional open barn storage as the third structure. 26.5°C average temperature and 78.5% r.h. in the two structures were adequate for storage of yams but they were attacked by insect pests. In the traditional open barn structure, where mean temperature was 34°C and mean r.h. 60%, food quality was reduced and losses of up to 40% were recorded after six months of storage, but only 10% and 13% losses were recorded for storage under the two modified structures.