After buying back the yam, peel it and cut it into pieces, then pack it in plastic bags according to the consumption each time, and immediately put it in the upper layer of the refrigerator for rapid freezing, so as to meet the requirements of short-term storage at home.

Second, long-term preservation

1, room temperature ventilation preservation method

If the ventilation facilities at home are good, it can be stored in a ventilated place at room temperature. Generally, it can be stored for 3 ~ 6 months by this method. When storing, don't use plastic bags and newspapers to hold yam, and it is best to let them spread out.

2, rice wine soaking method

This method is not often used, because it will destroy the taste and quality of yam if it is not used well. The way to do this is to break the yam, then soak the incision with rice wine, dry it with a hair dryer to promote wound healing, and finally wrap it in a napkin and put it in a cool place for several months.

3, refrigerator refrigeration method

Yam can be stored at1~ 4℃ for about 3 years, so yam bought in summer can be immediately put in a refrigerator for refrigeration. When the yam is refrigerated, it should be separated from the fruit to avoid deterioration of the yam due to ethylene released from the fruit.

Extended data:

Storage and processing of yam

Yam, also known as Dioscorea opposita, Dioscorea opposita, Dioscorea opposita, Dioscorea opposita and Dioscorea opposita, is a herbal medicine recorded in Chinese Materia Medica, and its medicinal source is dried rhizome of Dioscorea opposita.

Dioscorea tubers are cold-resistant, and can be stored on the spot if necessary, and the harvest can be delayed until the first half of March of the following year. It can also be stored in an earthen kiln, where yam and sand are alternately layered and stored. Finally, the soil is covered in a ridge shape and covered with straw to prevent rainwater from invading. Keep 10- 15℃ in the cellar until April-May of the following year.

In addition to fresh yam, fresh yam has been processed into tops or smooth strips for export in recent years. The top is made by soaking yam in water, scraping the skin, fumigating with sulfur and drying in the sun to make rough top. The harvested rhizome should be processed in time, otherwise it will be difficult to process and the dry rate will decrease.

Wash the rhizome, scrape off the skin to make it white. If there are small black spots and residual spots on the root nodes, you can scrape them off with a knife, and smoke them with sulfur immediately after scraping. About 0.25kg of sulfur is used for every 50kg of fresh yam, and the smoke is about 8- 10h. When the water goes out and the yam becomes soft, it can be taken out for exposure or baked in a curing barn. However, it should be noted that if the yam is too large, it can also be cut into 2-4 pieces vertically, which is easy to dry and will not be moldy.

When the skin of Dioscorea zingiberensis is slightly dry and hard, stop insolating or baking, then smoke it with sulfur for 24 hours until the whole plant becomes soft, then take it out for insolating or baking, and then pile it up until the skin is dry, and repeat this for 3-4 times until it is really dry. The method of making smooth strips is to soak the tops in water until soft, sprinkle with starch, polish, cut into16-18cm yam strips, sprinkle with starch, polish and dry in the sun.

References:

Baidu Encyclopedia-Dioscorea