1. The cellar in Shantou has a high topography and drainage, so as to avoid digging in the sunny area. The cellar depth is about 1 meter, width is 1-1.5 meters, and the length is 2-3 meters. Each cellar can store 1500-2000 kg. The excavated tubers should be removed after injury, rotting, and disease, and then aired for 1-2 days before entering the pit. They can also be transported to warmer, dry indoor rooms for temporary storage before and after the start of winter. Before entering the cellar, it is necessary to burn it once with straw or thatchwood in the pit, or to disperse some sulfur powder. When entering the pit, the bottom of the pit is surrounded with dry straw or straw, and then the taro is put into the pit and piled up to a height of about 30 cm with an arc on top and a layer of straw or straw about 10 cm above. The soil was then covered with a cover of about 50 cm in thickness, and it was tapped tightly to form a head shape. During storage, the cellar temperature should be kept at 8-15°C, and the relative temperature should be about 85%. At the same time, ditches should be dug around the pit (distance slightly) to ensure that there is no accumulation of water around. The temperature can be adjusted to cover the thickness of the soil through high speed. And water content method to solve. 2. Shantou’s outdoor selection of houses facing south is based on brick corners with a height of about 30 centimeters, with bamboo or bamboo placed on top, then a layer of hay spread horizontally, and 24–27 centimeters thick. On the two sides of the first floor, bricks are used to build a height of 30 cm, shelves of fine bamboos, hay, and second layer of tubers. After each layer, it can be stacked in four layers. According to temperature changes, timely covering straw insulation or ventilation and cooling, the taro is generally stacked in a temperature of 5-10 °C, relative humidity of 85% of the well-ventilated conditions of storage, storage period of up to 6 months. It can also be stored in a dry basement for a long period of time. In order to prolong the storage time and ensure the quality, put the taro into a well-ventilated place and let it dry for 1-2 days before it is stored. This will reduce the fungal infection. China Agricultural Network Editor