Potatoes turn green when they are exposed to light due to a process called photosynthesis.
The Science Behind the Green
When potatoes are exposed to light, they initiate photosynthesis, a process where they convert nutrients into energy. This process leads to two key changes:
- Chlorophyll Production: Photosynthesis triggers the production of chlorophyll, the pigment that gives plants their green color. This is why the potato's skin turns green.
- Solanine Formation: Along with chlorophyll, potatoes also produce solanine, a toxic compound. Solanine can be harmful if consumed in large amounts.
Understanding the Process
To better understand, here is a table summarizing the process:
| Process | Trigger | Result |
|---|---|---|
| Photosynthesis | Light Exposure | Production of chlorophyll & solanine |
| Chlorophyll Production | Photosynthesis | Potato turns green |
| Solanine Production | Photosynthesis | Poisonous substance formed |
Practical Implications
- Storage Matters: To prevent potatoes from turning green, store them in a cool, dark, and dry place. Avoid storing potatoes near windows or in areas exposed to light.
- Peeling: If potatoes are slightly green, it is best to peel the skin off before cooking. This removes the majority of the solanine, which is mainly concentrated on the skin.
- Discard if Heavily Green: Discard heavily green potatoes because of the high concentration of solanine. Ingesting large quantities can be harmful.
Summary
Exposure to light triggers photosynthesis in potatoes, resulting in the production of chlorophyll, which turns them green. This process simultaneously creates solanine, a toxin. Therefore, proper storage is essential for maintaining potato quality and preventing the formation of these compounds.
