When you are trying to prepare a meal, the first question that may pop into your head is, “How to tell if a potato is bad?” Although there are many factors that can contribute to a bad potato, there are a few things that you can look for to determine if your potatoes are going to be spoiled or not.
Green-tinged potatoes aren’t spoiled potatoes
If you’ve ever bought potatoes at a grocery store and noticed them turning green after opening them, you’re not alone. However, the tinge of green that appears on your potatoes is not a sign of spoilage. In fact, it could be a sign of other processes going on inside the potato.
When a potato is stored, it does not normally turn green. That’s because it’s protected from sunlight. Occasionally, however, a potato will turn green due to light exposure.
Potatoes that are exposed to sunlight can increase the production of solanine. The best way to combat this is by storing them in a dark, cool place.
Solanine is a bitter toxin, and is not something you want to ingest. Symptoms include vomiting, headaches, and a low body temperature. This can be dangerous for children and the elderly, and can be life-threatening.
If you happen to find a green-tinged potato at your local supermarket, make sure you don’t purchase the whole thing. You can still eat the potatoes, but you should remove the green parts and discard them.
The reason green-tinged potatoes are safe to eat is because they contain a small amount of solanine. It’s the least dangerous of all the compounds in the potato, but in high doses it can be toxic.
As with any chemical, solanine can be a danger when ingested in large doses. According to Britannica, a 16-ounce potato that has been exposed to solanine can make a 110-pound person sick.
If you’re concerned about solanine, you might consider peeling the potato first. That way you’ll be able to remove the green part and avoid the dreaded taste.
Alternatively, you can store the potatoes in a refrigerator. A cooler temperature will prolong the lifespan of your potatoes. While refrigerating will not eliminate the solanine, it can make them last longer.
To prevent the green tinge from occurring, store your potatoes in a dark, cool place. The best way to do this is to use an opaque bag.
Another good idea is to store your potatoes in a basement or a cooler space. That way, you won’t have to worry about extreme temperature changes.
Sprouts cause wrinkly and soft potatoes
When potatoes sprout, they can become soft and wrinkly. If they are left to rot, the flavor will be compromised. Sprouts also contain a poisonous substance called glycoalkaloids. Glycoalkaloids can be toxic to humans in large doses.
Sprouts are an edible part of the potato, but they’re not necessarily good for you. Potatoes sprout when they are exposed to light. Light can also accelerate the production of solanine, a poisonous substance in potatoes.
Sprouts can be removed before cooking. To do so, you’ll want to use a vegetable peeler. Vegetable peelers have sharp tools that dig out the sprouts. You can use a Y peeler or a plastic tab on a regular peeler.
Wrinkling is an indication that the potato has lost water and nutrients. If the potato is so old it has shriveled up, it’s time to throw it away. Also, if it is too deep in the skin, it’s not a good idea to store it.
Similarly, if you notice green spots on your potato, it’s a sign that something’s not right. This is because the green color of the potato is actually a pigment called chlorophyll. Chlorophyll is harmless, but it does cause the potato to become green.
The best way to avoid this situation is to store your potatoes in a dark and cool area. A wire basket in your pantry may do the trick. Another good idea is to store them in a breathable bag.
There’s no need to worry if the potatoes you’ve bought have sprouts, but it’s always a good idea to make sure the ones you’re considering eating are fresh. In the long run, it will save you money.
If you’re thinking of storing the potatoes in the refrigerator, you should probably pass. Refrigeration does not reduce the amount of glycoalkaloids in potatoes. Even if you boil them, they’re not going to be devoid of the toxins.
Lastly, the National Capital Poison Center recommends throwing out wrinkly potatoes. While they’re safe to eat, they might not taste so great. Plus, they might even be contaminated with bacteria.
Solanine poisoning can be fatal if you eat too many green potatoes
Solanine poisoning is a very dangerous condition and can cause severe symptoms. The disease can occur when a person eats a green potato. This article will provide information on the disease and how to prevent it.
Solanine is a noxious compound that is naturally found in potatoes. The poison is produced by the potato plant’s defense against pests. If eaten in large doses, solanine can cause gastrointestinal symptoms, neurological problems, and paralysis.
The amount of solanine present in a person’s body is determined by the person’s weight. At a low dose, a 150-pound person may have 68 mg of glycoalkaloids in their blood. Taking in more than 3 mg of glycoalkaloids per kilogram of bodyweight can be fatal.
Symptoms of solanine poisoning include nausea, headache, dizziness, weakness, and paralysis. If you experience these symptoms, immediately seek medical attention.
If you are diagnosed with solanine poisoning, it is important to cut out all green parts of the potato. In addition, don’t store the potatoes in the same container. Store them in a cool, dark place to prevent solanine from accumulating.
Solanine is found in all nightshade crops. The main plants that contain solanine are potatoes, eggplant, tomatoes, and rhubarb.
Solanine is a very bitter substance. It is present in the leaves, roots, and sprouts of these vegetables. People often dislike the taste of bitter potatoes. They can be safely eaten if the skin is cut away.
The National Institute of Health advises against eating green potatoes. A 16-oz (450-gram) fully green potato can make a small adult sick. But it isn’t always enough to make someone ill. Depending on the toxicity level, the average potato contains 2 to 5 mg of solanine.
While most people can handle the average solanine content in a potato, excessive consumption can be dangerous. For example, a fetus may develop spina bifida if the mother eats a potato that has too much solanine.
Because solanine is a neurotoxin, it can cause hallucinations and a burning sensation in the throat. Experiencing a burning sensation or dizziness after consuming a green potato can be a sign of solanine poisoning.
Keeping potatoes in a cool, dry place
Keeping potatoes in a cool, dry place can help prevent sprouting and preserve their freshness. However, some potatoes can go bad due to improper storage. Keeping your potatoes in the right conditions is essential for maximum value.
Potatoes are best stored in a cool, dry, dark place. This can be a pantry or basement.
Before storing your potatoes, be sure to remove any dirt and debris. Also, be careful of mold and bacteria. Some of these organisms will spoil the potatoes. If you’re concerned, be sure to check the box every few weeks to make sure everything is in good condition.
Potatoes should be stored in a breathable bag or box. Plastic bags do not allow your potatoes to breathe and can shorten their shelf life. Using a mesh bag is best.
If your potatoes are not blemish free, you may want to cut them into smaller, more appealing pieces. Leaving a damaged potato in the bin will only rot the rest of the tubers.
If you’re looking to store your potatoes for a longer time, the OSU Extension Service recommends varieties that are resistant to sprouting. They also have recommended temperature and humidity levels for long-term storage.
The best places to store your potatoes are your pantry, a garage, or a dry, warm, dark cellar. When you’re storing potatoes in a refrigerator, make sure to set the humidity level to the lowest setting.
Don’t wash your potatoes until you’re ready to use them. Washing your potatoes will encourage the growth of fungus and bacteria, which can spoil them. Alternatively, you can rinse your potatoes before putting them in a sealed bag or box.
Potatoes can last for up to eight months if you store them properly. But, it’s important to keep in mind that potatoes are sensitive to light and moisture. Ideally, your potatoes should stay between 45 and 50 degrees Fahrenheit.
Once your potatoes are in a cool, dry, dark place, be sure to leave them for at least two weeks. Rotted or soft potatoes will smell sour and may have black spots and mold. It will be difficult to cut a rotten potato in half.
