Publication: Selected properties of Yam as affected by method and duration of storage
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Date
2008-03
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Don Mariano Marcos Memorial State University - North La Union Campus
Abstract
This study, which was conceived to determine the significant effects of method and duration of storage on the quantity and quality of yam recovered as related to several climatic factors, was conducted in an elevated yam storage situated at the farm shop of the Agricultural Engineering building from December 30, 2006 to July 31, 2007.With 12 treatments and three replications, the Complete Randomized Design (CRD) experimental layout was used. The different storage duration of harvested samples (0 month, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months and 7 months) and unharvested tubers (0 month, 1 month, 3 months, and 4 months) were considered as treatments. The data gathered included weight before steaming, weight after steaming, weight after peeling, weight after shredding and weight after drying.One-Way F-test was used to determine the significant differences among treatments. The simple linear-regression analysis was also used in determining the relationship between the amount of yam recovered and climatic factors particularly temperature and humidity.Results showed that there is a significant difference among treatments. All of the parameters such as weight before steaming, weight after steaming, weight after peeling weight after shredding, weight after drying, and quality/ color) significantly changed as yam tubers are stored at different storage duration and method.Temperature and relative humidity has no significant effect on the weight of the samples.
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Aguilar, R. B. (2008). Selected properties of Yam as affected by method and duration of storage. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.