Abstract
The post-harvest conditioning of root and tuber crops (such as potatoes and cassava) by exposure to elevated temperature and humidity ('curing') has long been used to extend their storage life. The use of this strategy on yams is not, however, well documented and appears not to be practised with any consistent conviction in West Africa. During the period 2000 to 2003, a series of on-farm trials was conducted on White Yams (Dioscorea rotundata Poir.) in Ghana to assess whether curing and other related protocols could be exploited. The factors investigated included the impact of yam variety, tuber maturity (immature 'milk' yams and physiologically mature 'ware' yams), different curing environments (plastic bags, clamps or modified storage rooms) and subsequent storage in different structures (pits or barns).[...]
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