Lately, bright green potatoes seem to be a lot more common than I ever remember. The Russet, displayed loose or in a bag can turn green in a matter of days when customer sales are slow or a store is not rotating the display to get rid of potatoes with soft spots, bruises, ugly shapes and greening.
The yellow flesh varieties, such as a Yukon Gold have a very thin skin and can turn green very quickly. While fingerlings, especially the Russian Banana variety, may have a select customer attraction to those willing to pay a premium price and tend to be sitting longer and also have a tendency to turn green quickly. When storing any potato at home it helps to keep them in a cool dark place. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Ask Dr. Potato With posts, chances are there's already an answer to your question. Back To Dr. If you are on an all potato diet you might have to be worried about this.
The skin will taste bitter so you probably would not consume much of it on purpose. My advice… peel the potatoes and discard the skin for your mashed and hashbrowns. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Ask Dr. Potato With posts, chances are there's already an answer to your question. Back To Dr. A: Fresh potatoes are really one of the best bargains in the whole produce department, especially per ounce or pound. Print Post Share This Dr.
Have a question? Potato will be sure to get your question answered within a week. Keep them away from warm areas such as around appliances that are giving off heat refrigerator or dishwasher. If potato tubers will be consumed soon, they can be stored in a cupboard or paper bag. In addition to greening, stresses such as light, cold, heat or injury to the tuber will promote the production of solanine.
Careful handling and proper storage prevent potatoes from turning green. Always use caution if small areas of greening are found in tubers because they contain elevated levels of solanine. Removing the green portions by simply cutting them out will eliminate most of the toxin. However, if more extensive greening occurs, throw the tuber away. Never eat tubers that are green beneath the skin. Only potato tubers should be consumed; other parts of the potato plant can be toxic to consume.
Prevent green tubers by ensuring sufficient soil is mounded around each plant. A large hill would measure 3 feet wide by 1 to 1. This is the reason why hills often are made so high. As potato plants grow and tubers expand, they need plenty of soil around them to ensure tubers do not come in contact with light.
When hills are not large enough, tubers can grow too close to the soil surface. Some potato varieties have longer stolons underground stems or runners , making the tubers grow further away from the plant. In these cases, a larger hill is important to keep these tubers covered with soil.
Clayton, L. Green potatoes causes and concerns. Friedman, M. McDonald, M. Potato glycoalkaloids: chemistry, analysis, safety, and plant physiology.
Critical Reviews in Plant Sciences Publications Accessibility. Now What?
0コメント