How to prevent potato sprouting

Preventing potato germination can be achieved through methods such as storing in the dark, controlling temperature and humidity, avoiding damage, isolating from air, and conducting regular inspections.

1. Avoid light storage

Potatoes require light to activate bud growth hormone during germination. It is recommended to store potatoes in a cool and dark place, such as cardboard boxes, black plastic bags, or opaque storage cabinets. Direct sunlight can accelerate the greening of the skin and the production of solanine, increasing the risk of consumption. Cellars or basements are traditionally ideal storage environments, while modern households can choose dark locations such as the bottom of cabinets.

2. Control temperature and humidity

Keeping the ambient temperature at 4-8 degrees Celsius can effectively inhibit germination, and controlling the humidity at 85% -90% can prevent dehydration and shrinkage. The low temperature in the refrigerator compartment can cause starch saccharification and affect the taste. It can be stored together with apples in a ventilated and cool place. The ethylene gas released by apples can delay germination, but it is necessary to replace fresh apples every week to avoid rotting and contamination.

3. Avoid damage

During harvesting and transportation, handle with care and remove potatoes with damaged skin. Mechanical injury can stimulate the production of callus hormones at the wound site, thereby inducing peripheral bud and eye germination. Before storage, the surface moisture must be dried. A humid environment can easily cause mold infection and lead to local decay. Rotten areas can release sprouting promoting substances that affect the entire batch of potatoes.

4. Air isolation

uses vacuum sealing or nitrogen filled packaging to block oxygen supply and inhibit the sprouting energy generated by respiration. Families can wrap individual potatoes with plastic wrap to reduce air contact, or bury them in dry sand to isolate oxygen. Pay attention to regularly checking the sealing status, and replace damaged packaging in a timely manner.

5. Regular Inspection

Flip and inspect stored potatoes every week, promptly removing individuals that have sprouted or have green skin. When the initial bud size does not exceed 5 millimeters, thoroughly removing the bud eye and surrounding tissues can still be consumed. Potatoes that have become moldy and rotten should be immediately isolated to avoid cross contamination with other intact tubers.

In addition to physical protective measures, new potatoes with thinner skin should be consumed first in daily diet, as these varieties have poor storage tolerance. When purchasing, choose complete and unsprouted seasonal potatoes, and purchase in small quantities multiple times to reduce hoarding. Before cooking, carefully check the condition of the sprout eyes. Potatoes with severe sprouting or large areas of green skin should be discarded. Storing potatoes and onions separately will accelerate the deterioration of their volatile substances. Keeping storage containers clean and dry, regularly disinfecting to prevent mold growth, these comprehensive measures can maximize the safe consumption period of potatoes.