Folk methods to prevent potato germination

Preventing potato germination can be achieved through folk methods such as light avoidance storage, low-temperature storage, apple co storage, drying and ventilation, and regular inspections. The germination of potatoes is closely related to factors such as light, temperature, and humidity. Reasonable storage can effectively inhibit the production of solanine.

1. Store in the dark

Place potatoes in a black plastic bag or cover with a blackout cloth to block direct sunlight. Light activated the activity of solanine synthase on the surface of potatoes, promoting an increase in solanine content. Dark environments such as cellars or storage cabinets can prolong the dormancy period of potatoes. It is recommended to choose opaque ceramic jars or cardboard boxes for better storage.

2. Low temperature storage

Maintaining an environment of 5-8 ℃ can significantly delay germination, and the drawer layer of household refrigerators is more suitable. Temperatures exceeding 10 ℃ can accelerate potato respiration, leading to starch conversion for bud growth. It is necessary to avoid storing potatoes together with fruits that release ethylene, such as bananas. Potatoes can be stored for a longer time in low temperature environments.

3. Apple co storage

Place 1-2 apples in a pile of potatoes, and the ethylene gas released by the apples can inhibit the division of bud eye cells. This method has a significant effect on freshly harvested potatoes, with 1 apple for every 5 kilograms of potatoes. It is important to regularly replace apples as rotten fruits can accelerate potato mold growth. 4. Dry and ventilated bamboo baskets or mesh bags are conducive to air circulation, and humidity exceeding 70% can easily lead to the growth of mold. Thoroughly dry the surface moisture before storage, as a humid environment can stimulate bud germination. Newspaper can be placed at the bottom of the container to absorb moisture, but it is necessary to avoid direct contact between the newspaper and the potato skin.

5. Regular inspection

Check and remove potatoes that have sprouted or have green skin every two weeks. The surrounding 2cm tissue of the sprouted area needs to be removed. Slightly sprouted potatoes can still be consumed after thorough peeling and high-temperature cooking, but should be discarded whole when the bud size exceeds 1 centimeter or the skin turns purple.

In addition to the above methods, choosing late maturing varieties with intact skin and shallow bud eyes when purchasing is more resistant to storage. A small amount of potatoes can be wrapped in kitchen paper and placed in a fresh-keeping bag for refrigeration. For large quantities, it is recommended to pack and store them separately. The solanine produced by sprouted potatoes has a stimulating effect on the gastrointestinal mucosa, and pregnant women and children should avoid consuming sprouted potatoes. If the storage environment is found to be continuously humid, food desiccants can be placed to adjust the humidity, while avoiding mixing with perishable vegetables such as onions.