Quality and Shelf-life of Sweet Potato as Influenced by Storage and Postharvest Treatments

The high perishability of sweet potato roots during storage remains a major constraint to actors across sub-Sahara Africa. By using appropriate pre-storage treatments against microbial decay and sprouting, shelf-life can be extended up to 1 year at 12-15EC and 85-90% relative humidity. However, cold storage facilities are not available to the smallholder producers and traders due to cost. Currently both traditional and improved-traditional methods of storage are practiced. These include in-ground storage, heap storage, under-ground storage, platform storage, sand-pit method and pit under shade and covering with grass on platforms or in baskets. In some cases, ash, soil, sawdust and a cocktail of materials are added to improve shelf-life. The use of some of these methods for storage have often yielded irregular results with extreme weight loss, sprouting, decay and damage by Cylas spp., starting from 3-6 weeks after storage. Integrated pre and postharvest treatments and design considerations that can reduce these limitations are required to reduce current losses. Effective management rather than sophisticated of such technologies is critical in reducing current losses. This study reviews some salient progress made in storing sweet potato via traditional or improved-traditional methods at ambient conditions as well as postharvest treatments to prolong shelf-life.