Greening in Potato Tubers –

• 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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