Influence of Temperature and Length of Storage on the Heat of Respiration of Cocoyam Varieties during Storage

This study investigates the impact of temperature and storage duration on cocoyam varieties' heat of respiration during storage. Four cocoyam cultivars ("EDE BUJJI," "AGBAKA," "EDE OFE," and "COCONDIYA") were exposed to temperatures of 10°C, 20°C, 30°C, and 40°C for up to 30 days. The heat of respiration, a crucial indicator of metabolic activity, was measured to understand the physiological responses to varying storage conditions. Experimental results demonstrate that temperature significantly influences the heat of respiration in cocoyam varieties. Higher temperatures correspond to increased heat of respiration, reflecting heightened metabolic activity. Storage duration also affects the heat of respiration, initially showing elevated activity followed by stabilization or gradual decline. Importantly, our findings reveal that temperature near bacterial development (40°C) does not significantly affect the heat of respiration readings obtained. ANOVA analysis confirms the significant impact of temperature and storage duration on heat of respiration. An interaction effect between these factors underscores their combined influence. Mean separation analysis identifies distinct temperature subsets with significant heat of respiration differences, emphasizing temperature-specific metabolic effects. Therefore, this study advances our understanding of heat of respiration in cocoyam storage. Findings offer insights into cocoyam's metabolic responses under diverse conditions, with the crucial note that temperatures near bacterial development do not distort heat of respiration readings. This information informs preservation strategies and contributes to sustainable cocoyam management. Further research into underlying biochemical mechanisms will enhance our grasp and aid in optimizing cocoyam post-harvest practices.