How to keep potatoes from turning green

Storing potatoes in a dark, low-temperature, and dry environment can effectively prevent them from turning green. Greening is mainly due to an increase in solanine caused by light exposure, and this process can be delayed by controlling storage conditions. Potatoes should be stored in a cool and ventilated place, away from direct sunlight. It is advisable to maintain a temperature of 4-8 degrees Celsius, which can be wrapped in black plastic bags or placed in cardboard boxes to block out light. Do not mix with fruits that release ethylene, such as apples and bananas, as they can accelerate potato germination. Regularly inspect and remove sprouted or damaged potatoes to prevent affecting the quality of other potatoes. If the humidity in the storage space is high, bamboo charcoal bags or desiccants can be placed to absorb moisture. In rural areas, the sand burial method can be used to bury potatoes in dry fine sand with a sand layer thickness of about 10 centimeters. When storing in large quantities for commercial use, professional cold storage can be used, combined with controlled atmosphere packaging technology to suppress respiratory effects. Potatoes that have slightly turned green need to have their green skin and surrounding tissues peeled off and heated thoroughly before consumption.

For daily storage, you can choose intact potatoes that are not damaged. After cleaning, the surface moisture must be dried. It is recommended to use a breathable basket with holes at the bottom for kitchen storage and place it in a dark corner of the cabinet. Avoid using sealed plastic bags as they can accumulate moisture and cause decay. Potatoes that have sprouted more than 1 centimeter or have turned green in large areas are not suitable for consumption, as high levels of solanine may cause poisoning. Potatoes that have been stored for a long time can be considered sliced, dried, or frozen, but the taste may change.