Potato Storage Conditions and Tips for Selection

Potatoes are a staple food in many cultures and have been consumed for over 10,000 years. In addition to being rich in potassium, it is a great source of carbohydrates and fiber. These delicious tubers can be consumed in many ways, but are typically baked, boiled, roasted or fried. In addition, thanks to appropriate storage conditions, shelf life can be extended and unnecessary waste can be prevented. This article provides information on the best techniques for storing potatoes and tips for choosing fresh potatoes.

Tips for Extending Potato Shelf Life

Considering the world population, potatoes are one of the most consumed nutrients; It is a very consumed vegetable with its taste, being able to grow in almost every climate and being economical. While you consume so much, this nutrient is often taken in the form of sacks, not everyone may know about preventing decay or spoilage. Here are some tips for potato storage:

Raw potatoes should be stored in a cool place. Storage temperature has a significant effect on how long potatoes will last. When stored at 43–50 ° F (6–10 ° C), raw potatoes are stored for months intact. This temperature range is slightly warmer than refrigeration and can be stored in cool cellars, basements, garages or sheds. Storing potatoes in these conditions helps delay sprout formation, one of the first signs of spoilage. One study found that storing potatoes at cold temperatures increased their shelf life more than four times compared to storage at room temperature. However, storing it at lower temperatures also helps preserve the vitamin C content. Studies show that potatoes stored in cold temperatures retain 90% of the vitamin C content for four months, while those stored in warmer room temperatures lose almost 20% of vitamin C after one month. Storing at temperatures slightly above refrigeration is a great way to extend shelf life and preserve vitamin C content.

It should be kept away from light. Sunlight or fluorescent light causes potato peels to produce chlorophyll and turn it into an undesirable green color. While chlorophyll, which turns the rind green, is harmless, sun exposure produces large amounts of a toxic chemical called solanine. Many people throw away green potatoes because of their high solanine levels. Solanine creates a bitter taste and causes a burning sensation in the mouth or throat of people sensitive to it. In addition, solanine is toxic to humans when consumed in very large amounts and causes nausea, vomiting and diarrhea, with several reported deaths. However, many countries have mandatory guidelines to limit the amount of solanine in commercial potatoes to less than 91 mg per 200 mg / kg, so this is not a common concern. Solanine is found almost exclusively in the crust and the first 1/8 inch (3.2 mm) of meat. Peeling the skin and green meat underneath can remove most of it.

Raw potatoes should not be stored in the refrigerator or freezer. While low temperatures are ideal for potato storage, refrigeration and freezing are not. Very low temperatures cause cold sweetening. This happens when some of the starch is converted into reducing sugars. Reduced sugar can form carcinogenic substances known as acrylamides when fried or exposed to very high cooking temperatures, so it’s best to keep levels low. In short, uncooked potatoes should never be stored in the freezer. When exposed to freezing temperatures, the water in potatoes expands and forms crystals that break down cell wall structures. This makes them unusable when thawed. In addition, raw potatoes turn brown when exposed to the freezer air. This is because enzymes that cause browning are still active in potatoes even at freezing temperatures. Since the cooking process deactivates the blackening enzymes and prevents the discoloration, it can be frozen after being fully or partially cooked.

It should be placed in an open bowl or paper bag. Potatoes need air flow to prevent moisture accumulation, and when not provided, it causes deterioration. The best way to allow free air circulation is to store it in an open container or paper bag. Do not store potatoes in a sealed container without ventilation, such as a zippered plastic bag or glassware with a lid. Without air circulation, moisture released from potatoes will collect inside the container and encourage the growth of mold and bacteria.

It should not be washed before storage. Since potatoes are grown underground, they often have dirt on their skins. While it’s tempting to rinse off dirt before storage, they last longer when kept dry. This is because the wash adds moisture, which promotes the growth of fungi and bacteria. It should be waited until ready to use, then rinsed by brushing with a vegetable brush to remove any remaining dirt. Also, washing with salt or vinegar solution helps to remove more pesticide residue than water alone.

It should be kept away from other products. Many fruits and vegetables release ethylene gas as they mature, which helps soften the fruit and increase its sugar content. If other products are stored close to potatoes, maturing products cause raw potatoes to sprout and soften more quickly. Therefore, potatoes should not be stored near maturing fruits and vegetables, especially bananas, apples, onions and tomatoes, as they produce relatively large amounts of ethylene. While no studies have looked at how far potatoes should be kept from ripening fruit or vegetables, storing them on opposite ends of a cool, dark, well-ventilated pantry is probably effective.

Home grown potatoes should be cured before storage. Most people buy potatoes from local markets, but those who grow their own potatoes should treat their potatoes with curing. Curing involves storage at moderately high temperatures, typically around 65 ° F (18 ° C) and 85-95% humidity levels, for two weeks. These conditions help to thicken the scabs and heal minor wounds that may occur during harvest, reducing the chance of rotting during storage. Cured potatoes should be stored in a cool, dark place with good ventilation for long-term storage.

Raw potato slices should be kept in water for a day. After raw potatoes are peeled and sliced, they quickly change color when exposed to air. This is because they contain an enzyme called polyphenol oxidase that reacts with oxygen and turns the flesh a gray or brownish color. It is possible to prevent discoloration by covering the peeled and cut slices with an inch or two of water and cooling them until use. Water protects the potato from the air and prevents enzymatic browning. However, if left in water for more than 24 hours, it absorbs a lot of water, making it wet and tasteless. In addition, this technique should only be used for potatoes to be cooked on the same day. For longer storage, vacuum packaging, a technique in which all air is removed from a package and tightly closed, should be done. Vacuum-packed potatoes last up to a week in the refrigerator.

Tips for Choosing Good Potatoes

Potatoes last the longest if fresh and healthy when purchased. Some properties of the potato should be considered when choosing, and they are as follows:

• The strong and hard potatoes should be selected as soft potatoes are already going bad.

• Potatoes with smooth skins should be selected, because potatoes damaged in cold weather develop dented skins and brown spots.

• Rotten or injured potatoes should not be bought. Sometimes potatoes can be damaged during harvest or transportation. Taking the visibly injured ones should be avoided as they will deteriorate more quickly.

• Sprouted potatoes should not be bought, as sprouts are one of the first indicators of spoilage, so purchasing ones that have sprouted earlier should be avoided.

Studies show that the vibrantly colored varieties contain much more antioxidants than traditional white potatoes. Knowing the best ways to store can extend the shelf life of potatoes and reduce food waste. Uncooked potatoes should not be stored in the refrigerator, but in a cool, dark place with plenty of air circulation. Browning should be prevented by covering with water or vacuum sealing the cut and peeled slices. Cooked potatoes can be stored for up to four days in the refrigerator or up to a year in the freezer in an airtight container. With regard to home grown potatoes, they should be briefly hardened at higher temperatures and high humidity before long-term storage. Regardless of the storage method, potatoes last longer if they are fresh and healthy when purchased, so hard, smooth, spotless potatoes with no signs of germination should be bought.