EFFECT OF GAMMA IRRADIATION ON THE KEEPING QUALITY OF TWO CULTIVARS OF THE NIGERIAN YAM DIOSCOREA ROTUNDATA poir

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dc.contributor.authorOWOLABI, OLUMUYIWA ADEYEMI
dc.date.accessioned2015-06-11T08:11:59Z
dc.date.available2015-06-11T08:11:59Z
dc.date.issued1992-05
dc.description.abstractThe effect of gamma irradiation on the keeping quality of yam tuber (Dioscorea rotundata) was investigated. Two cultivars "Amara" and "Chikakwando" harvested 7 days prior to the experiment were cured and then treated at about 25° C with 50, 100 and 180 GY doses of gamma irradiation. The tubers were stored in a well ventilated barn (temp. 22 °C 35 °C and RH 22-78 %) for 40 weeks. The tubers were monitored weekly for sprouting and rotting. The weight proximate composition, reducing sugar, total free amino acid, dietary fibre (cellulose, hemicellulose and lignin) and the carbohydrate profiles were determined every four weeks. Irradiation completely inhibited sprouting throughout the whole storage period and rotting was significantly reduced (P<0.05) in Chikakwando but not in Amara. The rate of weight loss was lecreased significantly (P<0.05) by irradiation in both cultivars. Irradiation significantly affected (P<0.05) the moisture, protein, total free amino acid, lipid, nitrogen free extractive, starch, reducing sugar, soluble carbohydrate, hemicellulose and Lignin contents of tubers of both cultivars after dormancy breakage. Irradiation at various dose levels did not significantly (P>0.05) affect the chemical composition except for the starch and reducing sugar content of Amara.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6633
dc.language.isoenen_US
dc.subjectGAMMA IRRADIATIONen_US
dc.subjectDIOSCOREA ROTUNDATAen_US
dc.titleEFFECT OF GAMMA IRRADIATION ON THE KEEPING QUALITY OF TWO CULTIVARS OF THE NIGERIAN YAM DIOSCOREA ROTUNDATA poiren_US
dc.typeThesisen_US
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