The devil is also known by various local names such as "devil's tongue," "head," "ghost head," "snak," "snacker," "grass head," "flower pole," "black head," or "paralysis." It is a perennial herb belonging to the Araceae family, specifically the genus Amorphophallus, and is commonly cultivated as a vegetable in the Dioscorea family. This plant grows from bulbous tubers and contains toxic alkaloids, which means it must be boiled with lime before consumption to ensure safety. It is widely grown in provinces like Sichuan, Yunnan, Hubei, and Hunan, typically sown in spring and harvested in autumn.
**(I) Harvesting Requirements**
The best time to harvest is when the temperature drops below 15°C in autumn and the leaves on the ground begin to yellow and lie flat. At this stage, the tubers are mature and ready for collection. When harvesting, carefully dig out the bulbous tubers from under the petiole (the leaf stalk). After harvesting, store them at room temperature for 3 to 4 days to allow the outer layer to dry and form a protective callus before long-term storage.
**(II) Storage Characteristics**
Konjac requires a cool and slightly humid environment for optimal storage. The ideal temperature range is between 8–10°C, with a relative humidity of 70–80%. However, it is highly susceptible to water rot, so care must be taken to avoid excessive moisture during storage.
**(III) Storage and Transportation Methods**
1. Store the tubers in a dry indoor area, such as a shed or basement. Stack them with the buds facing upward, usually in three layers. Each layer should be covered with fine soil or straw, and the top should also be covered with a layer of soil and straw to maintain dryness and prevent mold.
2. Alternatively, they can be buried outdoors or in the field. Choose a high and well-drained location, then cover the tubers with sand. Top the pile with more sand or straw to retain warmth and moisture, especially during colder months.
3. In regions where the winter is not too severe, konjac can be left in the soil over winter. To protect against freezing, spread some hay or straw over the ground to insulate the tubers.
4. For transportation, refer to the methods used for steamed bread, as similar techniques can be applied to keep the tubers fresh during transit.
**(IV) Quality Standards**
The bulbs should be well-developed, intact, and fully formed. They must show no signs of decay, damage, or rot. Proper packaging in baskets, boxes, or other suitable containers is essential to maintain quality during storage and transport.
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