Michigan State University Extension
Preserving Food Safely - 01600814
10/13/97

GREEN-SURFACED POTATOES

    When  harvested  potatoes are  exposed  to  light,  the

surface
 of  the  potatoes  may turn green as  a  result  of

chlorophyll
 production.   Greening  is accompanied  by  the

formation
of solanine, a bitter glycoalkaloid which is toxic

in
high concentrations.   Green-surfaced potatoes should  be

peeled
 thicker than usual to reduce the solanine content to

a
 tolerable level.   Never eat "potato eyes" or the skin of

potatoes
which show surface greening.                       

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.