Postharvest storage of yam products in traditional polypropylene bags often results in high losses due to insect infestation, microbial growth, and deterioration of physical and chemical qualities. This study evaluated two hermetic storage technologies, ZeroFly Hermetic (ZFH) and Purdue Improved Crop Storage (PICS) bags, for preserving yam chips and yam flour over six months. A completely randomized design with three treatments (PICS, ZFH, and control) was used to assess insect infestation, proximate composition, functional properties, pasting characteristics, microbial load, and sensory attributes. Results showed that ZFH bags maintained superior sensory quality (appearance: 7.80; overall acceptability: 7.40), whereas PICS bags provided the best protection against insect infestation. Moisture content remained stable in hermetic bags (13.51 ± 0.01% for chips; 16.05 ± 0.01% for flour), unlike the control, where significant increases were observed (15.06 ± 0.01% and 15.01 ± 0.01%, respectively). Peak viscosity declined during storage (from 5920–5938 RVU to 3689–4080 RVU), with greater reductions in the control. Microbial load was also highest in the control (2.3 × 10⁶ sfu/g in chips; 7.7 × 10⁴ sfu/g in flour), while hermetic storage effectively suppressed fungal growth. Insect emergence was substantial in control bags (T. castaneum: 87.33; A. fasciculatus: 65.33) but minimal in both hermetic options. Overall, hermetic storage significantly enhanced yam product preservation. ZFH bags are most suitable for maintaining sensory quality, while PICS bags excel in insect control. Storing yams as chips further improved moisture stability. Both technologies represent practical postharvest interventions for extending shelf life and safeguarding yam quality.