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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