How to light a potato

by Nick Vagnoni, Posted Jan 13th 2006 @ 2:04PM

The Idaho Potato Commission and scientists at the University of Idaho are concerned with how their potatoes are lit at supermarkets. While accent lighting often makes produce more appealing to customers, researchers have found that some types of lighting are far worse for the noble Idaho spud than others.

When potatoes are exposed to light (and warm temperatures) they begin to turn green and sprout. With that greening come certain toxins, and, although you'd have to eat a whole lot of potatoes to actually get sick, green potatoes should always be avoided.

Since less green is better for sales, potato specialists at U of I tested several types of lights and found that fiber optic lighting caused potatoes to go green the slowest.

Now I'm pretty sure that my grocery store uses fluorescent lighting and I don't know that they'd change all that around just for the potatoes. Also, I doubt any of you will run out and add a root cellar to your house to keep your spuds in the dark. Still, it's good to keep in mind that if you want your potatoes to stay fresher longer, keep them dark and keep them cool and, if you have fiber optic lighting in your kitchen, all the better.

[Photo from Fresh Plaza]

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Filed Under: Science, Farming, Lists, Ingredients
Tags: fiber optic, flourescent, lighting, midwest cities, midwest rural, potato, research, university of idaho, vegetables