Can potatoes change color after being sliced and eat

After slicing potatoes, discoloration can generally be eaten. Discoloration is a natural phenomenon caused by the oxidation of polyphenols in potatoes. If discoloration is accompanied by mold or odor, it is not recommended to consume. After slicing potatoes and exposing them to air, they will undergo browning due to the action of oxidase, which is similar to the principle of apples turning black when cut open. This discoloration does not produce toxic substances and can be safely consumed by simply cutting off the discolored part or rinsing it with water. The discoloration of fresh potatoes usually presents a uniform light brown color, with no significant change in texture, and has little impact on taste and nutrition after cooking. Soaking in water for a short period of time or adding a small amount of lemon juice can slow down the oxidation rate. If black spots spread, the surface becomes sticky or emits a sour and rotten smell after slicing potatoes, it may have been contaminated by microorganisms. Greening around the sprout eyes of sprouted potatoes can produce solanine, and even if the discolored parts are removed, toxins may still remain. Improper storage can lead to mold growth in potatoes, which can produce harmful substances such as Aspergillus flavus. In such cases, the entire potato must be discarded. The key to determining whether it is edible is to observe whether it is accompanied by texture softening, odor, and other spoilage characteristics.

Potatoes should be stored away from light and moisture in daily life. Unsection intact potatoes can be stored for a long time in a cool and ventilated place. Potato slices that are temporarily unused after cutting can be soaked in cold water and refrigerated, but should not exceed 24 hours. Before cooking, check for any abnormalities. Potatoes that have sprouted or become moldy must be discarded. Reasonable handling of discolored potatoes can not only avoid waste, but also ensure food safety.