Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Table 2

Hardness and sensory evaluation scores of D. dumetorum cooked tubers.

Tuber, storage period	Cooked hardness (N)^‡	Sensory evaluation scores^†
0	3.98 ± 0.30	8.56 ± 0.53
1	6.73 ± 0.78	7.56 ± 0.73
2	8.83 ± 0.43	7.00 ± 0.71
3	11.32 ± 0.53	3.44 ± 1.24
4	13.23 ± 0.85	2.67 ± 1.22
5	14.92 ± 1.53	2.56 ± 1.13
7	17.75 ± 0.77	2.33 ± 1.22
14	23.63 ± 1.31	2.11 ± 1.05
21	26.15 ± 1.62	1.67 ± 0.71
28	27.23 ± 1.66	1.56 ± 0.53

Mean ± SD.
.
^†9 (liked extremely) to 1 (disliked extremely), .
Means with the same letter in each column are not significantly different (), according to Duncan’s multiple rage test.