Sarmiento-Rondón, María T.

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Empaque de ñame (Dioscorea rotundata) bajo condiciones de atmósfera modificada
(2009) Sarmiento-Rondón, María T.; Pérez-Muñoz, Fernando; College of Agricultural Sciences; González, Agenol; Negrón de Bravo, Edna; Department of Food Science and Technology; Rivera, Aixa
Whole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. Samples, in triplicate, were stored for 25 weeks at 14 or 22°C and 70-90 % RH. Samples of yam without treatment, at temperatures of 14°C and 22°C, were used as control. Measures of weight loss, color, pH, texture, enzyme activity and sensory analysis were used as quality indicators. Data was analyzed using the program Infostat® (p≤0.05). Respiration rate of tubers diminished when storage temperature was 14°C, compared to 22ºC storage. After 71 days of storage, high condensation of water and the presence of S. Rolfsii were evident in about 50% of the samples treated at 22°C. Changes in the quality indicators were minor for samples at 14ºC after 136 days of storage. Results of the organoleptic study for the treated tubers stored at 14ºC indicated that the sensory characteristics of the boiled yam maintained under the treatment (3) 10% CO2 and 80% O2 were comparable to the control.