Fresh konjac has high moisture content and is prone to frost damage. Its storage and preservation work is very important. 1, close up. The excavation period of konjac was within 1 month after the plant was inoculated, and the average temperature of day and night was below 10°C. The dry weather of the soil was the best excavation period. When digging, light digging, light discharge, and light transport should be done to avoid damage to the epidermis. The commodity and species should be stored separately for storage. The digging species must also protect the top buds. 2, storage. The commodities and species should be stored separately, and bulbs with broken wounds, diseases, and insect pests should be strictly excluded. For seed pods, yellow skin is required, surface is smooth, port on the bulb is flat, and the socket is small. The whole bulb is verrucous or bread-shaped. The shape is neat, the scale buds are thick and short, no disease, pests, mechanical damage, weight 250 -500 g. Storage can use the following methods: 1 local storage method: After the konjac fall seedlings, before the emergence of frost, first dry holes in the plant, insert a wooden stick or bamboo stick for marking, easy to dig. Then cover the ground with straw or leaves and the thickness must not be less than 15 cm. Open up the ditch and the ditch in the park so that the gutters can communicate with each other. 2 Earth pit storage method: Select leeward sunny, dry soil depth of 1.2 meters excavation, length, width to store the number of pits depending on the. Put 5-10 cm thick dry straw or wheat straw on the bottom and around the pit, put the konjac into it and stack 4-5 layers. Above the konjac lay 5 cm thick straw and cover a 15-20 cm thick layer of soil. In order to prevent rainwater from flowing into the pit, a ditch will be created around the pit. 3 The cellar storage method: select the low groundwater level, good drainage, and dig pits in soil. The size of the cellar is suitable to hold 800-1000 kg of konjac. The cellar was smoldered with rice straw or 50 grams of sulphur and dried in the cellar for 2-3 days. The cellar door was opened for a few days. Only a few days later, the konjac was filled. The konjac must not be overfilled in each cellar. It is advisable to use 60-70% of the cellar capacity. To adjust the temperature and humidity in the cellar. In the early period of entering the cellar, the ventilation of the cellar door should be opened, and the cellar door should be tightly closed in the winter season. However, a window should be left above the cellar door for ventilation. 4 Sand burial storage method: In indoor areas where there is ventilation and drying, where the temperature is high, lay 10-12 cm thick river sand on the bottom and then put a layer of konjac. This layer of sand and a layer of konjac, stacked 5-6 layers. Cover with dry straw or sacks on top and around. (Xia Jiachao, Dazhiping Town, Badong County, Hubei Province)