Ingenious storage method using fruit prevents potatoes from sprouting

Potatoes that have green spots or sprouts on them may contain toxins, which is why many toss the spuds completely if they can’t cut out these areas.

As a rule of thumb, exposure to moisture and sunlight should be limited or potatoes could start wrinkling. They also need to be well-ventilated and will last even longer when stored in a dry and dark recipient, like an open basket.

A clip shared by content creator Leen ( on TikTok, has claimed that storing potatoes with an apple can also prevent their roots from sprouting.

It is said that aside from delaying the process of sprout development, apples can also extend the shelf-life of spuds thanks to the gases they emit.

The main reason is; ethylene gas. The substance that is naturally generated by apples is integral to the ripening process of the fruit.

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The journal of Food Science and Technology has previously demonstrated that ethylene reduces rates of carbohydrate metabolism, and increases the respiration rate of potatoes which prolongs their freshness.

These benefits are limited to potatoes, however, as storing apples with other types of fruit can in fact speed up the ripening process.

In the majority of cases, this will cause the product to spoil before it has even had a chance to be eaten. This has led to heated debates on the benefits of ethylene gas for food storage.

Reaching out in the comments, fans raced to the let the content creator knew that the hack had done wonders for them, with one writing: “Known since about one year. Changed my life! It works!”

Are sprouted potatoes safe to eat?

The sprouting that takes place on spuds is largely advantageous as it allows the growth of brand new potatoes, but most potatoes bought from stores have likely been treated with growth retardants to keep them from sprouting.

As for the safety concerns, it is typically deemed safe to eat potatoes that have sprouted.

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There is a risk of toxictity from solanine and chaconine, however, whic are two natural toxins found in green and sprouted potatoes.

Poison Control’s website explained: “Both solanine and chaconine cause toxity through cell disruption leading to gastrointestinal symptoms such as vomiting, abdominal pain and diarrhea.

“Some people may also experience headache, flushing, confusion and fever.”

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