AbstractTubers of the yam, Dioscorea alata L., were stored for 18 weeks at 10, 15, 20 and 25 ºC with isopropyl N‐(3‐chlorophenyl) carbamate (CIPC or chlorpropham) at rates of 0, 0.45 and 0.90 g/kg. At 10 and 15 ºC sprouting was suppressed even in the absence of CIPC. The chemical did not suppress sprouting at 20 ºC, but at 25 ºC it prevented further sprouting of desprouted tubers. At 10 ºC the yams soon deteriorated as a result of chilling injury. The effects of storage at chilling temperatures on subsequent salt retention capacity of yam disks confirmed that membrane damage occurred. The findings suggest that CIPC does not significantly extend the storage life of yams. Cool storage alone is more effective.