Effect of storage techniques on the shelf life of Xanthosoma sagittifolium Cormels

Abstract

Cormels of three varieties of Xanthosoma sagittifolium (pink, white and yellow fleshed varieties) were subjected to various storage techniques in order to prolong their shelf life.  Cormels stored in low-density polyethylene (LDPE) bags remained fresh for upward of five months while the control not stored in polyethylene bags deteriorated, shrivelled and hardened within 21 days.  Moisture content of cormels stored in polyethylene bags remained above 50% even after five months of storage.  fresh weight loss was significantly (P £ 0.05) higher in cormels not stored in polyethylene bags than in cormels stored in polyethylene bags over the same period.  temperatures of 15-30°C were suitable for storage for more than five months in polyethylene bags.  Temperatures above 40°C were unsuitable for storage of cormels because they promoted desiccation of cormels even in polyethylene bags, while temperatures below 0°C caused freezing injury, electrolyte leakage and deterioration of the cormels.  High humidity (91-100% relative humidity) inhibited transpirational water loss and consequently prevented physiological deterioration of cormels.  Cormels stored in highly humid conditions, like those stored in polyethylene bags, maintained high moisture content and did not exhibit much fresh weight loss after over 16 weeks of storage.  Cormels of the three varieties of X. sagittifolium all stored well in the polyethylene bags.  Prolonged storage of cormels for up to five months should be done in polyethylene bags at temperatures of 15-30° or at 91-100% relative humidity and 30 ± 2°C.