What are the methods to prevent potato germination

Potatoes can be prevented from sprouting by storing them at low temperatures in the dark, storing them together with apples, using desiccants, regularly checking and removing sprouted individuals, and vacuum sealing. Sprouted potatoes may produce solanine toxin. It is recommended to prioritize storing intact and undamaged potatoes.

1. Low temperature and dark storage

Placing potatoes in a cool environment at 4-8 degrees Celsius can effectively inhibit germination. The lower level of a cellar or refrigerator freezer is an ideal choice, but it is important to avoid freezing and starch conversion. There is no need to clean before storage. Keeping the soil can extend the shelf life. At the same time, use a black plastic bag to block light or put it in a cardboard box to isolate light.

2. When placed with apples [SEP], the ethylene gas released by mature apples can block the division of potato bud eye cells. Mix 5 kilograms of potatoes with 2 apples and place them in a breathable bamboo basket or cardboard box. When the ethylene concentration reaches one millionth, it can exert its anti sprouting effect. Pay attention to regularly replacing apples and maintaining ventilation to avoid mold growth caused by moisture.

3. Using desiccants

food grade silica gel desiccants or quicklime can control environmental humidity below 60%. Place desiccants and potatoes in layers in a ceramic jar, and reducing humidity can slow down metabolic activity. Ensure that the desiccant does not come into direct contact with potatoes, and replace the moisture absorbing material once a month to prevent moisture regain and promote germination.

4. Regularly check and remove

potatoes stored every week, and promptly remove individuals with protruding buds or wrinkled skin. In the early stage of germination, a light green halo will appear around the bud eye, and it should be treated immediately upon discovery. For potatoes with slight sprouting, they can be thoroughly heated and consumed after digging deep into the bud holes and surrounding tissues.

5. Vacuum sealing

Vacuum packaging can keep potatoes in a low oxygen environment, inhibiting germination caused by respiration. After being packaged in food grade vacuum bags, it can be stored in a refrigerated environment for more than 3 months. This method is suitable for small batch storage and should be consumed as soon as possible after opening.

In addition to the above methods, it is safer to avoid hoarding large quantities of potatoes and purchase the freshest batches on demand. During storage, keep the environment ventilated and dry, and keep away from vegetables such as onions that are prone to sprouting. If large areas of sprouting or green skin are found on potatoes, it is recommended to discard them directly and no longer consume them. In daily life, potatoes can be made into semi-finished products such as potato cakes and fries, which can be frozen and stored to prevent germination and facilitate easy access at any time. When cooking sprouted potatoes, it is necessary to thoroughly remove the bud holes and surrounding tissues. High temperature frying or stewing can partially decompose solanine, but pregnant women and children should completely avoid consuming sprouted potatoes.