RESISTANCE TO POST-HARVEST MICROBIAL ROT IN YAM: INTEGRATION OF GENOTYPE AND STORAGE METHODS

Post-harvest microbial rot is an important disease that causes severe losses in yam (Dioscorea spp.) storage. Rot from microbial infection of healthy yam tubers reduces their table quality and renders them unappealing to consumers. A study was carried out at Bimbilla in the Nanumba North District of Ghana to evaluate possible interactions of yam genotypes and storage methods for controlling internal rot in yam. Four local varieties (Labalkor, Kplondzo, Olordor and Fushiebila) were studied with four storage methods (barn, pit, platform and heap methods) in a 4 x 4 factorially arrangement. There were significant (P< 0.001) differences among genotypes for resistance to internal rot, with Olordor and Kplondzo recording the lowest internal microbial rot, suggesting their potential in resisting the disease. There were also significant differences (P< 0.05) among the storage methods, with barn and platform being most suitable in reducing the incidence of internal rot in yam. The interaction between yam genotypes and storage methods was not significant (P> 0.05). Key Words: Barn, Dioscorea spp., internal rot RÉSUMÉ Le pourrissement microbien après la récolte est une maladie importante qui cause de pertes sévères dans le stockage des ignames (Dioscorea spp.). Le pourrissement dû à l’infection microbienne des ignames réduit leu