~20 lbs Arrowhead aka "Duck Potato", "Ci-Gu", "Ya-Gu", "茨菇", "慈菇", "芽菇" Arrowhead is a root vegetable with a round bulb and small shoot. The outer skin is usually removed before use to remove the bitter taste. The flesh is crisp and white with a fairly bland taste. Arrowhead can be cooked the same way as potatoes but most often it is sliced and deep-fried. Handling Tip Selection Arrowhead is firm, plump, and has no signs of cracks on the bottom. Storage Arrowhead should be stored at 50°F - 59°F (10°C - 15°C) with a relative humidity of ninety-five to ninety-nine percent and no mist. The typical shelf life is two to twelve months depending on the quality at harvest and quality of storage. Arrowhead is sensitive to odor and should not be stored with strong aroma products. Arrowhead is an odor producer. Arrowhead is moderately sensitive to ethylene, a naturally occurring gas that regulates ripening. Prolonged exposure to high levels of ethylene may induce sprouting. Arrowhead produces a very low level of ethylene. Ethylene production increases drastically for arrowheads with bruises or cuts. Arrowhead is highly sensitive to chilling injury. Storage temperature of 34°F - 36°F (1°C - 2°C) can cause internal browning. Storage temperature of 37°F - 39°F (3°C - 4°C) can cause reducing in sugar content. Arrowhead is also sensitive to freezing injury and the freezing point of 30°F (-1°C) should be avoided.
