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.                       

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