How to prevent potatoes from sprouting

Potatoes will produce toxic substance solanine after germination. It is recommended to suppress germination by avoiding low temperature and light, drying and ventilation, and isolating oxygen. There are mainly methods such as low-temperature refrigeration, cardboard storage, apple suppression, vacuum sealing, and dark storage.

1. Low temperature refrigeration

Storing potatoes in the refrigerator compartment at a temperature of 4-6 degrees Celsius can effectively delay germination. Low temperature environment can inhibit potato respiration and reduce metabolic activity. Pay attention to wiping off surface moisture before refrigeration to avoid sealing with plastic bags that may cause moisture and decay. After refrigeration, potatoes have a slightly sweeter taste and are suitable for stewing and cooking.

2. Storage in cardboard boxes

Lay dry newspapers or sawdust on the bottom of the cardboard box, place potatoes in a single layer, and cover with dark cloth to avoid light. The cardboard box can absorb excess moisture and maintain moderate ventilation, while the fabric can block light exposure. Check every two weeks and promptly remove potatoes with green skin. This method is suitable for short-term storage and should be placed in a cool basement or north facing balcony.

3. Apple inhibition

Place 1-2 apples in a storage container, and the ethylene gas released by the apples can block the division of potato bud eye cells. Ethylene, as a natural plant hormone, can inhibit the synthesis of endogenous hormones in potatoes. Pay attention to regularly replacing apples to avoid rotting. This method can extend the shelf life of potatoes to about 2 months.

4. Vacuum sealing

Using a vacuum machine to extract air from the packaging bag and isolate oxygen can prevent physiological activity of potatoes. A vacuum environment can keep potatoes in a dormant state while avoiding the growth of mold. It is recommended to divide potatoes into small portions and seal them. After opening, they should be consumed as soon as possible. This method has a high cost but significant preservation effect, making it suitable for commercial bulk storage.

5. Store in the dark

Use black plastic bags or opaque containers to hold potatoes and place them in a temperature stable storage cabinet. Light activated chlorophyll synthesis in potato epidermis, leading to an increase in solanine content. The humidity of the storage environment should be maintained at around 60%, and food desiccants can be placed for adjustment. Regularly flip and check to remove potatoes that have softened or grown long roots.

In addition to storage methods, it is recommended to prioritize purchasing fresh potatoes with intact skin and sunken bud eyes. Potatoes with a sprouting area exceeding the nail cover or green skin should be discarded whole and the sprouting part should not be removed before consumption. Potatoes and onions can be stored separately in daily life, as the sulfides released by onions can accelerate potato spoilage. For short-term storage, try soaking in salt water. Soak in 5% diluted salt water for 10 minutes and then air dry to destroy the activity of dormant buds on the surface. If long-term storage is required, potatoes can be steamed to half cooked and then frozen, but thawed potatoes are only suitable for making dishes such as mashed potatoes.