AbstractYams (Dioscorea rotundata), variety Habanero, of three harvests gathered at 30-day intervals August, September and October were stored under ambient conditions (21° to 32°C and 60 to 90% relative humidity). The yams were sensory evaluated and weighed every 15 days. For sensory evaluation the yams were cut into two equal transversal portions, and in general, the bottom cuttings were found better than the top cuttings. Yams of the first harvest kept better in storage than those of the second and third harvests. All yams sprouted at about the same time. Around 50% of them sprouted between February and March, while around 90% had sprouted between March and April. All yams of the first harvest sprouted by the end of 7 1/2 months in storage while all of the second and third harvests had sprouted by the end of 6 months. Yams of the first harvest tended to lose less weight than those of the other two harvests.
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