Potatoes are among the world’s most common vegetables, and they raise hundreds of questions at the very same time.
If you’re a young adult who just started living on your own, you’re probably wondering how much longer the potatoes are going to last, how should you store them, and how can you tell if the potatoes are bad?
1. Check for wrinkles or soft appearance
The very first thing to watch out for when it comes to deciding when potatoes go wrong is their general look. The surface on a potato gradually ages like humans, exposing a saggy, wrinkly surface.
Wrinkling is one clear indicator of the readiness of your vegetables to touch the dirt and not in an enticing way. This is a further indication of spoilage if the potatoes are soggy. When you come across them, tubers with any of these characteristics should be quickly disposed of.
2. For green spots in potatoes, find out
Discoloration of bad potatoes is a major issue to watch out for, as some critical factors turn potatoes green in colored. An increase in the amount of solanine is the reason due to the green color change in potatoes.
Sunlight exposure ramps up a natural process of forming green spots, allowing a greater amount of solanine in greening potatoes. Solanine is poisonous, especially when administered at high levels, such as those found in green potatoes.
If your tubes have begun to turn green, instead of attempting to save some portion of the potato, it is best to throw them out.
3. What If the Potatoes Sprouted?
In potatoes, sprouts are a sign of eventual spoilage.
Sprouts develop from the “eyes” of potatoes, which are simply tiny bumps or indentations where new plants are rooted and sprouted by tubers.
While sprouts can look unattractive, as long as you cut the sprouts, newly sprouted potatoes are still healthy to eat. By simply snapping them off with your fingertips, you can do so.
Since they include solanine, chaconine, and other toxic glycoalkaloids, you should not eat the sprouts. Such drugs may have extreme side effects, such as headaches, vomiting, indigestion, etc.
4. Potatoes When Cooked
When fried potatoes have gone so wrong, it isn’t always as easy to say.
Cooked potatoes have, in certain cases, a foul smell or clear mold that suggests spoilage. Yet, in other situations, without any visible signs, this food can harbor dangerous bacteria.
Potatoes are a high-risk food for bacteria, especially once cooked, which can trigger foodborne illness. That’s because they retain a lot of water, are mildly acidic, and some proteins include them.
How to store potatoes to be used longer?
- Don’t place onions and potatoes mixed. Onions release a gas that can cause the potatoes to spoil more easily.
- Stock potatoes at temperatures that are cool but not cold; it is ideal between 45 ° F and 55 ° F. Keep them too cold (i.e. your refrigerator) and sugar will transform the starches, impacting flavor and texture. Dehydration can be accelerated by temperatures greater than 55 ° F.
- Check for unscarred potatoes at the supermarket without any scars or scratches, clear texture, and shallow eyes (those small skin divots).
- Before you are about to cook with them, don’t rinse the potatoes. Dirt prevents the potatoes from excessive soiling, and mold could result from storing moist potatoes.
- If the potatoes are in a supermarket bag of plastic, move them to a tray so that they can breathe.
- Potatoes will try to turn green from too much sunshine, so leave them cool and dry somewhere.