01418naa a2200241 a 450000100080000000500110000800800410001910000190006024500780007926000090015752007790016665000200094565000170096565000090098265000110099165000180100270000190102070000160103970000240105570000210107970000170110077300590111719897782023-05-25       2013    bl uuuu     u00u1 u    #d1 aDONEGÁ, M. A.  aFresh cut yam stored under different temperatures.h[electronic resource]  c2013  aThe objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.  aDioscorea alata  aMicrobiology  aYams  aInhame  aMicrobiologia1 aTESSMER, M. A.1 aMOOZ, E. D.1 aDALL ORTO, L. T. C.1 aSASAKI, F. F. C.1 aKLUGE, R. A.  tHorticultura Brasileiragv. 31, n. 2, abr./ jun. 2013.