Greening in Potato Tubers –
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This is a physiological response that occurs when tubers are exposed to light.
- If plants in the field are not hilled properly so that the upper portions of tubers are exposed to light, these exposed portions will turn green.
- If harvested potatoes are stored in the home under low levels of light, the tubers will turn pale green.
- Tubers which turn green produce solanin chemical which imparts a bitter taste to the cooked potatoes.
Precautions –
- Excessively green potatoes should not be consumed.
- Greening can be prevented by hilling up around plants to prevent exposure to light.
- Storing the harvested crop in the dark.
- If the home storage area is not completely dark, provide dark by storing in paper bags to allow air movement.
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