How to store yam so it keeps longer?

After buying yam, peel and cut it into pieces, then divide it into portions according to the amount eaten each time using plastic bags. After portioning, immediately place it in the upper part of the refrigerator for quick freezing. After slicing yam, it must be immediately soaked in salt water to prevent oxidation and blackening. When fresh yam is cut, it produces a slimy liquid that makes the knife very likely to slip and cut your hand. You can first wash it with clean water plus a little vinegar, which can reduce the slime. When eating, wait until the water boils and put it directly into the pot; there is no need to thaw it. This is both convenient and ensures the quality of the yam.

Fresh yam generally has a relatively smooth outer skin, with a color that is the natural color of skin. If it needs to be stored for a long time, the yam should be placed in wood sawdust and buried. For short-term storage, it only needs to be wrapped in paper and placed in a cool, dark place. If what you bought is cut yam, then avoid contact with air, and it is best to wrap it well in a plastic bag and place it in the refrigerator for cold storage. Chopped yam can also be put in the refrigerator and frozen. Peeled yam is very slippery in the hand; applying some vinegar or salt or similar things to your hands will make it easier to handle.