Yams

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Infobox on Yams
Example of Yams
Yams.jpg
Freshness facts
Optimum carrying temperature 16°C
Highest freezing point -1,1°C
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 70% to 80%
Ventilation setting for containers 10 m³/hr
Storage life 2 to 6 months
Climacteric / non-climacteric Non-climacteric
Ethylene production Very low
Ethylene sensitivity Low
Modified / controlled atmosphere -
Potential benefits -
Availability
On demand

Harvesting and Handling

There are many types of yams, and considerable confusion exists both in common names and scientific names. In the USA sweetpotatoes are sometimes called yams. It is difficult to harvest yams without causing injury. Consequently, if storage or shipment is intended, it is important to allow a period of curing immediately after harvest. Curing allows suberization of surface injuries and reduces weight loss and rotting in storage.

Yams for export should be carefully selected and packed in ventilated cartons or crates. Ventilated carriage is feasible.

Cooling and Storage

Storage at 16°C with 70% to 80% and adequate ventilation is recommended for storage of cured yams. Under these conditions, properly cured yams should keep 6 months.

Yams are chilling sensitive and will be injured at 12°C and below. Low-temperature injury has been observed after 5 weeks at 5°C or 7°C, 3 weeks at 3°C, and 5 days at 2°C. When chilled, tissues discolour, soften with a waterlogged consistency, and eventually decay.

Controlled atmosphere considerations

Little data available but there appears to be no reason to use CA.

Storage disorders

Botryodiplodia rot, Fusarium, Pyhtium rot, Sclerotium rot, Aspergillus rot, Bacterial soft rot, Black rot, Grey mould rot, Pink mould rot.