How to store potatoes without sprouting

The key to avoiding sprouting when storing potatoes is to control temperature, humidity, and light. The main methods include maintaining low temperature and dryness, storing in the dark, avoiding mixing with ripening fruits and vegetables, conducting regular inspections, and using paper or burlap bags for storage.

1. Maintain low temperature and dryness

Storing potatoes in an environment of 5-8 degrees Celsius can effectively inhibit germination, and underground or cool storage rooms are ideal choices. Keeping the humidity below 85% can prevent mold growth, and desiccants or sawdust can be placed in the storage box to absorb moisture. Note that the temperature should not be lower than 4 degrees Celsius, otherwise starch will be converted into sugar and affect the taste.

2. Avoid light storage

Light exposure promotes the production of toxic substances such as solanine in potatoes and accelerates germination. It is recommended to use opaque containers or dark cloth bags for storage. If using plastic bags, ensure complete shading. Kitchen cabinets and other dark areas are more suitable for long-term storage than open shelves, and should be kept away from places that may come into contact with sunlight, such as window sills.

3. Avoid mixing ripening fruits and vegetables

The ethylene gas released by fruits such as apples and bananas can accelerate potato germination. When storing, keep a distance from these fruits and preferably place them separately in different storage areas. Mixing onions and potatoes can also easily cause them to spoil each other. It is recommended to store them separately in breathable containers.

4. Regular Inspection

Check stored potatoes once a week and promptly remove individuals that have sprouted or have green skin. Potatoes with slight sprouting should be thoroughly removed of bud holes and surrounding tissues before consumption. If there is extensive sprouting, they should be discarded. Pay attention to removing rotten individuals during inspection to avoid mold contamination of other potatoes.

5. Storage in paper or burlap bags

Paper or burlap bags with good breathability can maintain moderate ventilation, which is more conducive to long-term storage than sealed plastic bags. A small amount of food grade activated carbon can be placed in the bag to absorb excess moisture, and the storage capacity per bag should not exceed 5 kilograms to ensure air circulation. When storing burlap bags, it is recommended to hang them in a well ventilated area.

In addition to the above methods, a small amount of short-term storage can be washed and dried before refrigeration, but it should be consumed within two weeks. Newly harvested potatoes need to be dried in a cool place for 2-3 days before storage. Sprouted potatoes contain solanine toxin, and the flesh within 1 centimeter of the sprout eye should be removed. Pregnant women and children should avoid consuming sprouted potatoes. Keep the environment clean during storage, regularly disinfect storage containers, and use food grade anti mold tablets to extend the shelf life. If a large amount of long-term storage is required, a temperature control scheme for professional fruit and vegetable preservation warehouses can be considered.