Conditions and methods for storing peeled potatoes

Boiled, fried, baked, as an ingredient in first courses, side dishes, salads, potatoes in one form or another are present on the table of each of us every day.

Potatoes are easy to prepare. The only nuance that can ruin the dish is that peeled tubers darken very quickly.

We will tell you in more detail why this happens, as well as how to properly store peeled potatoes.

Why do potatoes turn dark when exposed to air?

Tubers contain the enzyme tyrosinase and the amino acid tyrosine. Tyrosinase captures oxygen from the atmosphere, thereby activating the process of tyrosine oxidation. It is this enzyme that changes color when in contact with oxygen, turning the potato pulp a bluish-brown color.

It is believed that the more the potato bush received fertilizing in the form of nitrogen compounds, the more tyrosinase the tubers contain. Overfed with nitrates, peeled vegetables will darken within five minutes. Chemical-free vegetables grown in the garden can last without peeling and not darken for up to half an hour.

How long does a raw root vegetable last?

Peeled potatoes soaked in a container of cold clean water retains its appearance and beneficial properties for six hours.

If possible, it is better to change the water (especially if the room temperature exceeds 20°C).

Peeled vegetables can be stored in the refrigerator for twenty-four hours. It is important that the container with the workpiece is located closer to the freezer and is hermetically sealed.

For the longest period of time (up to six months) peeled potatoes can be stored in the freezer. The main thing is that the product is properly and qualitatively prepared (cleaned, cut), and all the air is released from the bag (the best option is to use vacuum bags).

How to save it correctly?

Depending on how long it is necessary to preserve peeled potato tubers, one method or another is selected.

Till tomorrow

To prevent the peeled potatoes from darkening until the next day, immediately after cleaning, place it in a container with clean cold water. It is important that the liquid covers the tubers completely (otherwise the uncovered areas will turn black very quickly).

In this form, potatoes can be stored for up to six hours (the water is changed every two hours). When peeling, the tubers should not be cut into small pieces. After all, the finer the potatoes are cut, the faster they will oxidize and lose more nutrients.

For a day

Maintain the appearance of peeled potatoes for twenty-four hours can be done in two ways:

1. Option one: place a bowl of peeled vegetables, soaked in water, on the bottom shelf of the refrigerator (closer to the freezer).

   Low temperatures will not only help prevent the tubers from turning black, but will also preserve the nutritional properties of the potatoes.

   Before use, the tubers are removed from the water and must be washed under running cool water.

2. Option two: scald the peeled potatoes with boiling water. As a result, the amino acids of the upper layer are destroyed, oxidation (blackening) does not occur. After scalding, the tubers are placed in a bowl, covered with film, and placed on the bottom shelf of the refrigerator.

A little bit (1 tsp) lemon juice or 0.5 tsp. citric acid added to water will help keep peeled potatoes fresh longer.

For a few days

Preserve the freshness and beneficial substances of peeled potatoes for as long as possible a freezer will help. Everything is very simple: peeled tubers are thoroughly washed in clean water, dried with a paper towel, placed in a plastic bag, and stored in the freezer.

An important point: before placing a bag of potatoes in the freezer, all air should be removed from it (alternatively, you can use special vacuum bags). Frozen potatoes do not need to be thawed before cooking.

Is it possible to freeze cut potatoes?

Freezing chopped, peeled potatoes is a great way to prepare semi-finished products that won’t take much time to prepare.

So what you need to do:

1. Rinse the potatoes thoroughly under running water to remove sand and soil.
2. Peel (from young potatoes the peel is removed as thinly as possible, from old potatoes - along with a small amount of pulp).
3. Rinse the vegetables again under running cool water.
4. Cut the tubers into bars, strips or cubes (the shape depends on what dishes the preparation will be used for).
5. Place the prepared potatoes in a deep bowl and cover with cold water for twenty minutes (an important procedure necessary to wash out the starch from the tubers).
6. Remove the potatoes from the water, place on a paper towel and let dry.
7. Place the dried slices in a plastic bag, release the air, screw the bag tightly, and place it in the freezer.

A drinking straw inserted into a tightly sealed plastic bag will help release the air.

Alternatively, first the prepared potatoes are laid out in one layer on a cutting board (baking tray, dish), after which they are sent to a blast freezing chamber for a couple of hours (-18°C). Already frozen blocks are placed in a ziplock bag and sent for long-term storage in the freezer.

This method helps to preserve the product qualitatively and prevent the cut potato pieces from sticking together.

How can you tell if a product has spoiled during storage?

Failure to comply with the rules and shelf life of peeled potatoes can cause spoilage of the product.

Understand that potatoes are unfit for consumption, possible based on the following criteria:

• the water in which the vegetables were stored was filled with air bubbles (a signal that the process of fermentation and breakdown of useful substances had begun);
• the tubers are soft and slimy to the touch;
• Potatoes have an unpleasant, pungent smell.

At the first sign of spoilage, potatoes must be discarded.Consumption of a spoiled product is fraught with severe poisoning and intoxication of the body.

Video on the topic of the article

The video will show you how to store peeled potatoes:

Conclusion

Properly organized storage of peeled potatoes is a great way to free up some free time and prepare a quick-to-cook semi-finished product in advance.