Effectss of aqueous and ethnlic extracts and the concentrations of four agrobotanicals and gibberellic acid(GA&lt;sub&gt;3&lt;/sub&gt;) on the shelf llife of the white guinea yam &lt;i&gt;Dioscorea rotundata&lt;/i&gt;

Eze, S. I.; Asiegbu, J. E.; Mbah, B. N.; Orkwor, Gabriel; Asiedu, Robert

doi:10.4314/br.v4i1.28618

Cited by 5 publications

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“…It has been reported that growth of sprouts increases the respiration rate of the tuber (Tschannen, 2003) and causes considerable dehydration and dry matter loss. Recent studies by Eze, Asiegbu, Mbah, Orkwor and Asiedu (2006) showed that it was possible to prolong dormancy period of yam using GA3 at a low concentration of 75 mg/L. It was also reported that the Chloro-Isoprophyl Phenyl Carbamate (CIPC) chemicals which is successfully used to suppress sprouting in stored potato has no effect in stored yam (Orhevba and Osunde, 2006).…”

Section: Introductionmentioning

confidence: 99%

Control of Sprouting of Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygium aromaticum)

Adegoke¹,

Odebade²,

Afolabi³

2017

JFI

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This study investigated the effects of the aqueous extracts of Aframomum danielli, Turmeric and Clove in sprouting of yam (Dioscorea rotundata) and sweet potato (Ipomoea batatas). The sliced tubers were dipped into the aqueous extracts of A. danielli, turmeric and Clove, each at concentrations of 5%, 10% and 15%. The tubers were allowed to stand in the solution for 5 and 10 minutes. Distilled water was used in the control samples. The yam slices were air dried after removal from the liquids, placed in paper boxes and incubated at room temperature (28.9 ± 4.0°C) and Relative Humidity of 44.6 ± 18.4 % for a period of six weeks (Bibah, 2014). Weight loss was determined by finding the difference between the initial and final weights and expressed as percentage weight loss. The results indicated that Turmeric treatments at different concentrations of 5%, 10% and 15% were more effective in reducing sprouting index at 5 minutes treatment time with values of 1.79%; 3.00% and 3.02% respectively. Clove treatment at 15%, 10% and 15% A. danielli treatment were more effective in controlling sprouting at 10 minutes treatment time for the yam tubers. There was no clear

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Section: Introductionmentioning

confidence: 99%

Control of Sprouting of Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygium aromaticum)

Adegoke¹,

Odebade²,

Afolabi³

2017

JFI

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“…Treatment of yam tubers with extracts of Azadiractha indica, Ocimum gratissimum and Xylopia aethiopica agrobotanicals reduced post-harvest losses of yam in storage [9]. According to this finding, these agrobotanicals suppressed sprouting, reduced weight loss and maintained visual quality of yam after six months of storage compared with the untreated tubers.…”

Section: Introductionmentioning

confidence: 60%

Effects of cultivar and agrobotanical storage treatment on organolepetic quality of yam (<i>Dioscorea rotundata</i>)

Eze¹,

Oko-Ibom²,

Asiedu³

2009

African Journal of Food, Agriculture, Nutrition and Development

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There is current interest in the search and use of agrobotanicals in preference to conventional chemicals in agriculture as plant protectants hence the need to investigate the potential effects of some of the agrobotanicals on yam food after storage. This study was, therefore, conducted to assess the effects of yam cultivar and agrobotanical extracts on the organoleptic quality and acceptability of two yam based food forms: boiled yam and pounded yam. Tubers of four yam cultivars (Nwaopoko, Danacha, Ezakwukpolo and Pepa) were treated with aqueous leaf extracts of Neem (Azadiracta indica), Scent leaf (Occimum gratissimum), pod extracts of 'Uda' (Xylopia aethiopica), root extracts of Ginger (Zingibger officinale) and a synthetic phytohomorne (Gibberellic acid) and stored for six months. Thereafter, two food forms (boiled yam and pounded yam) were prepared from the stored yam tubers and a nine-member panel of judges enlisted to perform sensory quality assessment on them. The attributes scored with respect to boiled yam were colour, taste, texture, mealiness and general acceptability while pounded yam was assessed for its aroma, texture, colour and general acceptability. No significant differences were found among the sensory attributes due to the agrobotanical treatments rather, differences were due to yam cultivars. The results obtained and confirmed by the scatter plots and multiple linear regression showed that texture and taste contributed much to the general acceptability of boiled yam while aroma and consistency were the major qualities of pounded yam. Consistency of pounded yam was best with Nwaopoko and Danacha cultivars but significantly less so with other cultivars with or without agrobotanical treatment. The agrobotanical treatments did not affect the culinary quality of the stored yam tubers as no evidence of such treatment was noticed in the prepared yam foods. This result suggests that the constituent active ingredients imparted on the tubers during storage by the plant extracts were either water-soluble and heat labile or that their shelf lives were less than six months of the storage period and therefore had no effects on the quality attributes of food yams

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“…This is not surprising because when cormels were dethatched from corms at harvest they, the spots on the skin being the attachment points of the cormels, probably created entry points for rot causing organisms. It has been reported (Eze et al, 2006) that yam tubers with wound during storage rotted faster than tubers without bruises. Higher sprout relative weight in the corms was not surprising since the corms were bigger than cormels in size and expectedly produced more vigorous sprouts.…”

Section: Discussionmentioning

confidence: 98%

“…(Okigbo and Ikedigwu, 2000). Some botanical extracts like Jatropha curcas, Zingiber officinale, Azadiratha indica, Xylopia aethiopica have been reported to have anti-microbial properties (Eze et al, 2006) and also effective in control of rots in yams. Therefore, there is need to investigate the use of botanicals and pit treatments for cocoyam storage.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of indigenous technologies of fresh cocoyam (Colocasia esculenta (L.) Schott) Storage in Southeastern Nigeria

Eze¹,

Ugwuoke²,

Ogbonna³

et al. 2015

Afr. J. Agric. Res.

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Cocoyam (Colocasia esculenta) also referred to as taro is an herbaceous root crop and its non availability throughout the year has implicated lack of good storage methods. Survey and storage experiments were therefore, conducted at the Department of Crop Science, University of Nigeria, Nsukka to establish the scientific basis for adopting the indigenous technologies by the farmers and indentify the best among the technologies. The experiments were carried out in two phases. Phase (1) involved collection of farm level information on the existing fresh cocoyam preservation practices from the farmers through questionnaire interview while phase (2) involved the storage of cocoyam using some of the technologies based on their frequency of application by the communities. The storage experiment was laid out as 3 x 2 x 4 factorial in completely randomized design (CRD) and replicated four times. The storage techniques (treatments) were Pit + Casia alata + soil, Pit + Jatropha curcas leaf extracts + soil and no extract control. Twenty-four pits of each 0.7 m deep and 0.33 x 0.33 m 2 were dug at the experimental field under plantain and banana shades. Out of the 720 farmers sampled, 34.7% used Pit + C. alata leaf + soil to store their cocoyams while only 11% represent those who did not add botanicals. Weight loss from cocoyams treated with C. alata leaf extracts inside storage pits was significantly (P ≤ 0.05) lower than those treated with J. curcas and no treatment control. Similarly, treatment of cocoyams with both J. curcas and C. alata siginificantly (P ≤ 0.05) reduced rot incidence compared to no treatment control but there was no significant effects of these botanicals sprout weight. Among the leaves used for storage of cocoyam in the study area, J. curcas and C. alata leaf extracts outstandingly reduced post-harvest losses of cocoyam suggesting that these botanicals posses some anti fungal or anti bacterial properties that reduced rots in the stored cocoyam.

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Effectss of aqueous and ethnlic extracts and the concentrations of four agrobotanicals and gibberellic acid(GA<sub>3</sub>) on the shelf llife of the white guinea yam <i>Dioscorea rotundata</i>

Cited by 5 publications

References 0 publications

Control of Sprouting of Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygium aromaticum)

Control of Sprouting of Yam (Dioscorea rotundata) and Sweet Potato (Ipomoea batatas) using African Cardamon (Aframomum danielli), Turmeric (Curcuma longa) and Clove (Syzygium aromaticum)

Effects of cultivar and agrobotanical storage treatment on organolepetic quality of yam (<i>Dioscorea rotundata</i>)

Evaluation of indigenous technologies of fresh cocoyam (Colocasia esculenta (L.) Schott) Storage in Southeastern Nigeria

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