How to store potatoes and they won't sprout

The key to avoiding sprouting when storing potatoes is to control temperature, humidity, and light. There are mainly methods such as low-temperature and dark storage, dry and ventilated treatment, isolation from oxygen contact, avoidance of mechanical damage, and regular inspection and screening.

1. Low temperature and dark storage

Placing potatoes in a cool environment at 4-8 degrees Celsius can effectively inhibit germination. Cellars or refrigerators are ideal choices, but it is important to wrap the refrigerator in a black plastic bag to avoid light and prevent low-temperature frostbite. Temperatures exceeding 10 degrees Celsius will accelerate the formation of solanine in potatoes, increasing the probability of germination.

2. Drying and Ventilation Treatment

Before storage, the surface moisture should be dried and stored in breathable containers such as bamboo baskets or mesh bags. A humid environment can easily lead to the growth of mold, causing decay and deterioration. Moisture absorbing newspapers or sawdust can be placed at the bottom of the container, with a recommended relative humidity of around 85%. Excessive humidity can promote bud germination.

3. Isolate oxygen contact

Store in a vacuum sealed bag after removing air, or store together with fruits such as apples that release ethylene. Ethylene gas can block potato sprout cell division, but this method is only suitable for short-term storage. Long term storage is recommended to cover with fine sand layers, with a thickness of about 5 centimeters. The sand particles can regulate the local microenvironment humidity.

4. Avoid mechanical damage

During the harvesting and transportation process, it is necessary to prevent bumps and skin damage, as the damaged area will secrete healing substances to stimulate germination. Individuals with skin abrasions or insect infestations should be removed before storage, and intact potatoes will have a longer dormancy period. Wear gloves during sorting to reduce the corrosive effect of sweat on the skin.

5. Regular inspection and screening

Check every two weeks to promptly remove individuals with softening, mold spots, or protruding sprouts. Sprouted potatoes will release growth promoting substances around them, which will affect the overall storage effect. Potatoes that have slightly sprouted can be eaten as soon as possible after removing the bud eyes and surrounding tissues, while those that have deeply sprouted are recommended to be discarded.

In addition to physical storage methods, it is recommended to prioritize consuming early maturing varieties with thinner skins for daily consumption, as these potatoes have a shorter dormancy period. Before cooking, it is necessary to thoroughly remove the green skin or sprouted parts as the accumulation of solanine in these areas may cause gastrointestinal discomfort. Processing potatoes into dried potatoes, starch, and other processed products is also an effective way to extend their shelf life, but it may result in the loss of some water-soluble vitamins. During storage, it can be stored together with ingredients such as onions that have antibacterial properties, but regular ventilation should be taken into account.