Why do potatoes sprout

The germination of potatoes is mainly caused by improper storage environment or their own physiological characteristics, such as high temperature, high humidity, light stimulation, mechanical damage, and variety characteristics.

1. High temperature

Potatoes are prone to breaking their dormant state in environments with temperatures exceeding 8 degrees Celsius. High temperature can accelerate tuber respiration and promote bud eye cell division. When storing at home, it is recommended to choose a cool and ventilated place, with an ideal temperature of 4-6 degrees Celsius, which can effectively inhibit germination. High temperature places such as heating rooms in winter or kitchens in summer can significantly shorten the shelf life of potatoes.

2. Excessive humidity

High environmental humidity can provide moisture support for bud eyes. When the relative humidity exceeds 80%, the stomatal opening of potato skin increases, and the activity of solanine synthase inside is enhanced. A humid environment can also easily lead to the growth of mold, and the ethylene and other gases secreted by the mold can further stimulate germination. It is recommended to store in cardboard boxes or bamboo baskets to avoid sealing with plastic bags.

3. Light stimulation

The blue purple spectrum in sunlight activates the photosensitive pigments in tubers. This plant pigment protein triggers the synthesis of gibberellin, which promotes the elongation of bud eye cells. Even if the cabinet is exposed to light or the refrigerator is illuminated for more than 3 days, it may trigger sprouting. When storing, use light shielded containers or dark cloth bags to completely isolate light.

4. Mechanical damage

Scratches and compressions during harvesting and transportation can cause ethylene release from the wound. This plant hormone can release the bud eye dormancy mechanism, while the callus tissue formed at the damaged site requires a large amount of nutrients, promoting the tuber to seek new life through germination. When purchasing, avoid potatoes with damaged skin and do not wash them with water before storage.

5. Variety Characteristics

Early maturing varieties usually have a shorter dormancy period, such as the Feiwurui variety which only has a 30 day dormancy period. Late maturing varieties such as Xiaboti can last for more than 90 days. Residual plant growth regulators such as gibberellin used during planting can also affect storage capacity. When making a purchase, you can consult the merchant about the characteristics of the variety and prioritize choosing storage resistant varieties. Sprouted potatoes produce a large amount of solanine, a neurotoxin with the highest concentration around the bud eyes, which may remain even after removing the bud eyes. Families can put potatoes and apples together, as the ethylene released by apples can inhibit germination. Commercial storage often uses irradiation treatment or chloroaniline fungicides, but chemical methods are not recommended for households. If slight sprouting is found, the bud eyes and surrounding tissues should be thoroughly removed, and the food should be consumed as soon as possible after sufficient heating. For potatoes with severe sprouting or turning green, it is recommended to discard them directly to ensure food safety. Daily storage should pay attention to keeping the environment dry and cool, and avoid mixing with sprouting vegetables such as onions.