Poisonous green, or why potatoes turn green during storage
Green potatoes indicate that they have been stored incorrectly for a long time. And a significant amount of solanine has accumulated in root vegetables, a substance that poses a danger to human health.
What is the reason for the change in the natural color of the product and whether it remains suitable for human consumption are questions that require careful consideration.
We’ll talk about why potatoes turn green during storage and whether they can be eaten in this article.
Content
Why do potatoes change color?
The main reason for the color change of a vegetable is exposure to sunlight on the product.. When ultraviolet light hits potato tubers, natural chemical reactions are triggered, as a result of which the root crops acquire a greenish tint.
That is, under the influence of ultraviolet and infrared rays, there is a significant increase in the concentration of chlorophyll in the product, which causes greening of potatoes.
When stored on the balcony
Balcony – the room is well lit. In addition, potatoes are kept on the balcony only if they are warm enough.
These two factors - sunlight and heat - cause the activation of photosynthesis and the interaction of light and heat radiation with chlorophyll.The result is the appearance of a green barrel on the potatoes.
It is almost impossible to prevent the influence of negative factors on root crops in a room such as a balcony. Even by covering the products with a cloth, it is impossible to prevent their influence, which activates the process of reproduction and germination of sprouts.
The green pigment indicates that Potatoes not only contain extreme levels of chlorophyll, but also other organic substances, one of which is a harmful component - solanine.
In the cellar
The cellar is an ideal place for long-term storage of potatoes. However, even in this room, where light does not penetrate and an acceptable temperature is maintained, potatoes sometimes turn green.
There are several reasons for this:
- The presence of a window in the basement, as a result of which light still penetrates.
- Using boxes without holes.
- Storing potatoes in nets.
- Violation of humidity and permissible air temperature.
Therefore, before storing products, they should be placed in a place protected from light as quickly as possible.
How to store so that the tubers do not turn green?
The main conditions for proper storage of potatoes are good darkness, regular ventilation, and acceptable temperature. Only by maintaining comfortable conditions can you prevent the appearance of a green tint.
These include:
- temperature indicators from 2 to 5°C;
- ensuring air humidity, ideally between 85 and 90%;
- eliminating the possibility of exposure to light;
- use of lightproof bags;
- regular ventilation of the room.
Only if you organize the storage of products in compliance with the specified recommendations, will they not deteriorate ahead of time. And the potatoes will not acquire a green tint, and with it, the levels of solanine in it will go off scale.
Is it possible to eat the root vegetable?
A distinctive feature of green potatoes is their ability to accumulate a high concentration of solanine. If ordinary root vegetables contain only 0.005% of a toxic substance, then in green ones its content can reach up to 0.5%. In addition, the potatoes themselves have a bitter taste and stick in the mouth.
Solanine, produced by the crop to combat pests, is dangerous not only for them. It poses a particular danger to human health. Experts warn that eating green potatoes is fraught with complications.
However, there is another opinion, indicating the possibility of its use provided that the top layer of the fruit is cut off by at least 1 cm. In this case, the potatoes should be subjected to long-term heat treatment. And drain the water in which it was boiled.
Possible problems
If you neglect the danger of consuming a low-quality and dangerous product, the consequences will be disappointing.
Harm to health results in the following negative manifestations:
- Serious gastrointestinal disorder.
- Negative effect on the state of the cardiovascular and nervous system.
- Destruction of red blood cells.
- Thickening of the blood and, as a result, the formation of cholesterol plaques.
Potato poison, also known as solanine, can cause irreversible processes that end in death.True, such cases are only possible if you eat up to 2 kg of green potatoes.
However, one should also take into account the fact that solanine can accumulate in the body. Therefore, it is better not to take risks and refuse to eat a dangerous product.
Eating green root vegetables is especially dangerous for children, pregnant women and people with chronic diseases.
What to do with vegetables that are unsuitable for eating?
To avoid health problems, it is best to destroy potatoes with green skins or leave them for planting in the spring.
This is an excellent planting material. The fact is that solanine actively fights insect pests and destroys fungal microorganisms. The use of greened root crops with a high solanine content for planting ensures high crop yields.
Video on the topic of the article
Why do potatoes turn green and what to do with them? The video will tell you:
Conclusion
It is wiser to avoid eating food that can be harmful to health.. But that’s exactly what green potatoes are. After all, it is almost impossible to check at home how high the percentage of solanine is in it.
It should also be remembered that heat treatment of a low-quality and therefore dangerous product is not capable of destroying solanine.
It’s dark in my cellar, and the potatoes are turning green. And the hole is closed with black agrill for ventilation.