Detailed Explanation of Yam Disease Prevention and Control Methods and Techniques

(1) Causes of the DiseaseYamis rich in starch, and the disease most likely to occur during storage is wet rot. The symptoms are: the two ends of the affected tuber begin to turn red, exude a gelatinous mucus, and then grow white fine hairs (fungal hyphae), which further turn yellow; the flesh turns yellow, and ultimately the tuber rots. Causes: ① During harvest, tubers that are bruised, broken, or damaged by insects are placed in the storage pit, where they are infected by mold, causing the wounds to turn red, secrete mucus, and gradually rot; ② The temperature and humidity of the storage environment are relatively high.

(2) Prevention and Control Methods ① Try to avoid all kinds of damage during harvest; after harvest, sun-dry the tubers to allow wound healing; when putting them into storage, pick out the damaged tubers, or store them for a short period; ② Disinfect the storage pit (warehouse) and packaging containers; during storage, strengthen ventilation, regulate appropriate temperature and humidity, and prevent high temperature and high humidity; ③ For tubers with wounds, seal them with lime, plant ash, etc., to prevent the wounds from expanding and pathogens from invading.

In the later stage of yam storage, the tuber epidermis will grow fibrous roots or sprout tender buds about the size of soybean grains. This is the product of normal physiological activity of yam, will not affect product quality, and will not cause rotting.