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Yam storage and transportation method
Yam storage and transportation methods are crucial to maintaining its quality and preventing spoilage. Due to its high mucus and starch content, yam is highly susceptible to moisture, which can cause it to become soft, sticky, and prone to mold within two weeks. The skin may turn yellow, and infestation by pests is common. Therefore, it's essential to protect yam from humidity during storage.
To store yam effectively, it should be packed in wooden boxes lined with kraft paper. The corners of the box should be filled with shavings or wood wool to provide cushioning. The yam should be arranged neatly, covered with the same type of paper, and the box sealed tightly. It should then be placed in a cool, dry, and well-ventilated area. The storage space should be elevated off the ground and away from walls to allow for proper airflow. Before the rainy season, it's advisable to open the packages and expose the yam to sunlight. A light sulfur fumigation can also be done once before the summer, and another fumigation in the summer to ensure safe storage through the warm months. During late spring and early autumn, it's recommended to inspect the yam once a week. If mildew appears, spread the yam in the sun, gently brush off the mold using a soft brush, gauze, or trowel, and mix it with yam powder to dry. If the sun is too strong, cover the yam with a thin layer of paper to prevent discoloration.
Yam tubers are cold-tolerant and can be stored on-site if necessary, allowing them to remain viable until mid-March of the following year. They can also be stored in earthen pits, where they are layered with soil and covered with straw to prevent water damage. The temperature inside the pit should be maintained between 10°C and 15°C, and the storage period can last until April or May of the next year. However, during dormancy, yam tubers are less resistant to low temperatures and can suffer from freezing damage below -4°C. The ideal storage conditions are between 0°C and 2°C with a relative humidity of about 90%.
Common storage methods include:
1. **Trench Method**: Dig a trench 1–2 meters deep and 1 meter wide. Immediately place the yam into the trench, ensuring each layer does not exceed 80 cm. Cover the yam with fine soil, and as the temperature drops, add more soil to form a frozen layer of 5–10 cm above the yam. This method allows for storage until March or April of the following year.
2. **Buried Method (Sand Storage)**: Also known as the "sand Tibetan" method. In a warehouse or on a concrete slab, build a buried pit approximately 1 meter high. Place 10 cm of clean sand or fine soil at the bottom, then arrange the yam flat in layers, covering each layer with sand. When the pile reaches about 10 cm from the top, seal it with fine mud or sand. Check the yam every other month. Alternatively, yam can be stored in baskets or boxes filled with sand.
3. **Basket Method**: Line the basket or box with sterilized straw or wheat straw. Place the selected yam in layers, filling the basket to the top. Cover with additional straw and stack the baskets in a well-ventilated warehouse. To prevent moisture from the floor, place bricks or planks underneath the baskets.
By following these methods, you can ensure that your yam remains fresh, safe, and of high quality throughout the storage period.