PURPLE YAM (PREORDER)

~40 lbs Purple Yam aka "Ube", "Violet Yam", "Purple Sweet Potato", "Zi-Xin-Fan-Shu", "Zi-Shu", "Bai-Pi-Zi-Shu", "Zi-Pi-Zi-Shu", "紫心番薯", "紫薯", "白皮紫薯", "紫皮紫薯" Purple yam is a root vegetable that looks similar to a sweet potato but with white or purple skin depending on the variety and purple flesh. It has a sweet, nutty flavor. The white skin purple yam is usually sweeter than the purple skin purple yam. Purple yam is a popular ingredient in Asian desserts such as halo-halo and ube ice cream. Purple yam is available year-round. Handling Tip Selection Purple yam is firm with no soft spots. The skin is fairly smooth with no signs of sprouts or blemishes. Storage Purple yam should be stored at 55°F - 59°F (13°C - 15°C) with a relative humidity of ninety percent and no mist. The typical shelf life is one to three months, though extended storage decreases sensory quality. High temperature leads to sprouting or a pithy texture. Purple yam is sensitive to ethylene, a naturally occurring gas that regulates ripening. Purple yam should not be stored with high ethylene-producing products to extend shelf life and avoid discoloration and off-flavor development. Purple yam produces a low level of ethylene. Ethylene production increase drastically after chilling, wounding, and decay development. Purple yam is sensitive to chilling injury at storage below 55°F (13°C). Symptoms include root shriveling, surface pitting, flesh browning, and hardcore formation (flesh is hard after cooking/processing). The freezing point for purple yam is 28.6°F (-1.9°C).