Why Do Potatoes Turn Black? Understanding The Science Behind Potato Discoloration
Potatoes are a staple in many diets around the world. They can be boiled, fried, baked or mashed and served as a delicious side dish along with various meals. However, if you’ve ever cut into an old potato only to find it discolored and blackened on the inside – you may have wondered why this happens.
In this article we’ll explain the science behind potato discoloration – specifically enzymatic browning and oxidative browning – as well as factors that cause potatoes to turn black. We’ll also discuss storage techniques for preventing potatoes from turning black and cooking methods to avoid discoloration.
The Science Behind Potato Discoloration
When potatoes are cut or peeled they release enzymes which react with oxygen in the air causing them to turn brown. This process is called enzymatic browning. Oxidative browning occurs when an enzyme called polyphenol oxidase reacts with oxygen forming compounds that result in dark pigments like melanin.
Factors That Cause Potatoes To Turn Black
Exposure to air and sunlight is one of the main causes of potato discoloration because it provides oxygen needed for enzymatic reactions leading to oxidation. Various methods such as blanching or soaking in water before cooking can slow down these processes but cannot completely prevent them.
Storage Techniques For Preventing Potatoes From Turning Black
Proper storage temperatures play an important role in preventing potato discolorations, particularly by reducing exposure time between cutting/peeling/slicing raw potatoes and cooking/preparing them later on. Dark places like cellars or basements provide ideal environments since they reduce light exposure while humidity levels should be kept low enough (30-40%) so moisture doesn't build up too much - which could accelerate decay rates due microbial growths resulting from excess moisture content within stored tubers over time compared relative dry conditions found elsewhere without proper ventilation available during long-term storage periods.
