How to store taro

Many people cannot distinguish between taro and sweet potato. In fact, these are two different foods. Although they look similar in appearance, they actually have many differences. The storage time of sweet potato is longer than that of taro, so you must pay attention to the method when storing taro. You can put the taro in an insulated box and poke a few small holes on the outer wall of the insulated box for ventilation, which can not only prevent moisture loss but also prevent oxidation of the outer skin.

Taro is generally stored in a ventilated warehouse:

1. Pack the taro into cartons or perforated polyethylene film bags, with each box or bag weighing 20-30 kg.

2. Store in a well-ventilated warehouse with a temperature of 10-15°C and a relative humidity of 85%-90% for up to 5-6 months.

3. However, it should be noted that in the early stage of storage, due to the high outside temperature, the taro breathes vigorously, so attention should be paid to ventilation and heat dissipation. The temperature inside the pile must not exceed 15℃.

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients. Among the minerals it contains, the fluoride content is relatively high, which has the effect of cleaning teeth, preventing caries and protecting teeth.

Traditional farmers usually store taro and sweet potatoes in relatively dry sand piles over the winter. The advantage of doing this is that the sand conducts heat quickly and will not naturally oxidize to accumulate heat and then rot, but it also has disadvantages. The sand may become damp and the humidity is difficult to control. It may sprout in the spring, and the storage and retrieval work is large and laborious, so it is not suitable for large-scale storage. The best way is to store sweet potatoes and taro in the grain pile. It is very safe and effective. Just bury them inside the grains or wheat in the granary. If you want to keep it fresh, it is best to refrigerate or seal it.

Red taro: plant height 90-100 cm, leaves broadly ovate, petioles lavender. The mother taro is relatively large and nearly round, with 7-10 baby taro per plant. The baby taro is large, with thick brown skin, white flesh and bright red buds. The yield per plant is 0.85-1 kg. It contains more starch and has better quality. Taro can be eaten fresh or dried. Medium ripe. The growing period is 210-240 days, the planting period is February-March, the harvest is September-October, and the yield per mu is 1500-1700 kg. White taro: The sprouts are white, the petioles are green, and the rest of the shape is basically the same as the red taro. White and red taro are rarely eaten directly because they are difficult to cook thoroughly. They are usually mashed and made into cooked products such as taro cakes. What people eat directly is the "seed taro" that has undergone the first tillering and formed a small bulb. This is the taro about the size of an egg that people often see in supermarkets. Nine-headed taro: plant height 80-90 cm. The leaves are broadly ovate and the petioles are green. The mother taro and the baby taro grow in clusters, with the baby taro slightly more numerous. The bulbs are obovate, brown, and the flesh is white. The yield per plant is 1.5 kg, the flesh is smooth and the taste is light. It can be eaten as a vegetable and dried for medicinal purposes. Late maturing, growing period 270-300 days. The planting period is from February to March, and the harvest is from November to December, with an output of 2500-3000 kg per mu. The taste of nine-headed taro is slightly better than white taro and red taro. Areca taro: plant height 80-150 cm. The leaves are broadly oval, and the petioles gradually change from green to coffee red from bottom to top, all the way to the core of the leaves. The bulb is oblong, dark brown, white in flesh, with brown markings.