Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams

Girardin, Olivier; Nindjin, Charlemagne; Farah, Z.; Escher, F.; Stamp, P.; Otokoré, D.

doi:10.1002/(sici)1097-0010(199806)77:2<172::aid-jsfa21>3.0.co;2-r

Cited by 23 publications

(22 citation statements)

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“…This also suggests that the GA 3 probably interfered with the biochemical changes such as hydrolysis of starch in the stored tubers which increase the glucose level that makes yam taste sweet after storage [18]. Similar sensory analysis carried out by Girardin et al [8] showed that GA 3 helped keep D. alata fresh five months after storage. This could be due to the GA 3 capability of delaying sprouting in stored yams since it has been shown that most of the biochemical changes in stored yam occur during sprouting [19].…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported that species and cultivar differences were observed in response of yam to chemical treatments [7]. Gibberellic acid has also been reported to suppress sprouting while thiabendazole and deltamethine reduced insect pests of yam in storage [8]. These chemicals are imported and therefore expensive and may not even be available to rural farmers and yam dealers.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…The standard method consisted of dipping the tuber heads in GA 3 solution ('GaDip': 150 mg kg −1 for 1 h, as described by Girardin et al 20 ) and mechanical sprout removal ('Despr') every 2 weeks. The sprouts were cut or broken at the tuber surface to leave a wound, which generally healed well without inducing rot.…”

Section: Spraymentioning

confidence: 99%

“…19 Other studies showed that dipping for as little as 0.5 h is often sufficient to reduce losses by 120 g kg −1 fresh weight (fw) over a period of 5 months. 20 The dipping procedure is thus suitable for implementation on the farm. Farmers, however, have not made use of this method, even though the price of this plant hormone has decreased drastically over recent years due to its wide application in horticulture and the improved production of GA 3 .…”

Section: Introductionmentioning

confidence: 99%

“…Bètè bètè (D alata) is a classical staple food yam that is grown without difficulty and is easily stored, because of its naturally long dormancy. 20 It is, however, susceptible to attack by insects. 28 It receives low prices at harvest, but because its culinary quality improves during storage, 6 and as other cultivars disappear from the market, its economic importance increases later in the storage season.…”

Section: Introductionmentioning

confidence: 99%

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Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)

et al. 2003

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With the aim of reducing the cost and time needed to treat yam tubers with gibberellic acid (GA 3 ), this study compared several new methods of application with the established dipping procedure (150 mg kg −1 for 1 h). Both GA 3 -containing soil paste (25 mg kg −1 ) and gelatinized starch (860 mg kg −1 ) were applied to tuber heads of Dioscorea alata and D cayenensis-rotundata in the Ivory Coast. Soil paste, gelatinized starch and dipping consistently prolonged dormancy and reduced fresh matter losses by 23-39% in D cayenensis-rotundata 3-year means. Although dipping reduced the storage losses most efficiently, soil paste and gelatinized starch used considerably less GA 3 . Both new treatments were easily prepared and quickly applied. Soil paste was most effective when the treatment was repeated before the end of dormancy. The third new method, spraying the tubers with a GA 3 solution (150 mg kg −1 ), was not effective. In general, the optimal time of application was immediately post-harvest. For D alata, treatment only 1 month after harvest was particularly ineffective, whereas D cayenensis-rotundata tubers could be treated with some effect up to the end of dormancy. To achieve extended storage periods of healthy tubers of D cayenensis-rotundata, GA 3 application may be recommended as post-harvest practice.

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2014

Fruit and Vegetables

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Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams

Cited by 23 publications

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

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

Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)

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