How to Store Konjac Seeds? A Detailed Guide to Storage Methods
Konjac is a very fascinating thing. Many people have eaten konjac, but few have seen what it looks like when freshly dug up. In fact, freshly dug konjac cannot be eaten right away; it needs to be left for a period of time, which makes the storage of konjac especially important. Today, this editor will teach everyone how to store konjac seeds.
1. Overwintering in place
That is, not harvesting and digging up the tubers that year but leaving them in the ground to overwinter naturally. This method is suitable for areas below 800 m in altitude. Do not dig up the seeds you plan to use; let them grow in the ground, and then wait until early spring of the following year when you are preparing to raise seedlings, and dig the taro seeds out of the soil. However, this method has a condition: this plot must be planted with taro for the first time, with no disease having occurred, and the land must be sloped with good drainage to prevent the taro from rotting.
2. Cellar storage
This is a commonly used method for preserving konjac seeds. Generally, after konjac is harvested and dug up, select small corms that are disease-free and undamaged, with an individual weight of 0.2-0.5 kg, and dry them in the sun for 2 days before putting them into the cellar. Before putting them in, burn grass once inside the cellar, then sprinkle sulfur powder to disinfect. The amount of seed stored in the cellar should preferably be half the capacity. Seal the cellar door in winter, but leave a small ventilation hole on top of the cellar. After the temperature rises in spring, open the cellar door, pay attention to ventilation and air exchange, and promptly pick out any rotten seeds.
3. Basket seed storage
This is best used for preserving rhizomes. First spread a layer of rice husks in the basket, then put in the taro seeds, then continue with one layer of rice husks and one layer of taro seeds until the basket is full, then cover with another layer of rice husks, and finally hang the basket at the doorway of a stove where fires are often lit or on the bamboo loft above a heated kang.