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Home / File / SPHI Brief 2014: Improved Curing for Improved Shelf-life

SPHI Brief 2014: Improved Curing for Improved Shelf-life

Sweetpotato roots are classified perishable as they do not store easily as grain crops. Major factors to this include poor handling that significantly reduces the harvest ‘shelf-life’. An approach considered sustainable to poor farmers is curing. This is commonly used to heal wounds in the outer layer, protecting them against disease, reducing shrinking and extending storage life. In this brief, In-ground curing for 3-5 days prior to harvest has been shown to extend shelf-life of harvested sweetpotato roots in good condition for about 40 days after harvesting.

HOW TO CITE

Kyalo, G. 2014. Improved Curing for Improved Shelf-life. International Potato center (CIP).