Effectiveness of three different storage structures and curing process for the storage of sweet potato (lpomoea batatas) in Ghana

English

Three different storage structures and two curing processes for the storage of sweet potato (Ipomoea batatas) were studied at the CSIR-Food Research Institute, Accra. Sweet potato roots initially cured under warm (30-35 °C) and very humid (90-95% relative humidity) conditions for 7 and 14 days were stored in local (traditional), pit, and clamp storage structures for 84 days. After 0-84 days of storage, the roots were sampled and physically assessed into wholesome, sprouted, fungalinfected, and insect and rodent-damaged. The decrease in percentage wholesome roots corresponded to an increase in percentage fungal-infected roots from 0 to 84 days of storage in all the three different storage structures. Clamp storage structure recorded the highest percentage wholesome roots (20.0%) compared to pit (16.3%) and local (0%) after 84 days of storage when roots were cured for 7 days. However, for 14 days cured roots stored for 84 days, local storage structure recorded the highest percentage wholesome roots (20%), pit (0%), and clamp (10%). Higher percentages of fungal-infected sweet potato roots were recorded from roots cured for 14 days. Percentage sprouted roots was higher in clamp, followed by pit and local storage structures. Sprouting was delayed for sweet potato roots that were cured for 14 days in all the storage structures. Percentage damage of sweet potato roots by insect and rodent was lower in all the three storage structures compared to the fungalinfected sweet potato roots.

Tortoe, C.; Obodai, M.; Amoa-Awua, W.; Oduro-Yeboah, C.; Vowotor, K.