Extension
Date of this Version
2001
Abstract
This publication outlines how potatoes turn green and form a harmful substance which can cause an allergic reaction, and how to avoid this development. Green potato tubers are easily identified by their surface coloration. This green coloration ("greening" also called "sun-burning") can be as much as a half-inch deep in severe cases. French fries made from green potatoes will have a green end and potato chips will have a green edge. Associated with greening is the formation of a natural chemical that can cause allergic reactions and illness. This publication outlines how potatoes turn green and how to avoid such occurrences.
Comments
© 2001, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.