Empaque de name (Dioscorea rotundata) bajo condiciones de atmosfera modificada

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% CO 2 & 80% O2 and (4) 6% CO2 & 70% O 2. 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 InfostatRTM (p≤0.05). Respiration rate of tubers diminished when storage temperature was 14°C, compared to 22°C 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 14°C after 136 days of storage. Results of the organoleptic study for the treated tubers stored at 14°C indicated that the sensory characteristics of the boiled yam maintained under the treatment (3) 10% CO2 and 80% O 2 were comparable to the control.