- Health: Potatoes are a good source of potassium
- Usage: Potatoes are most often eaten cooked. They are usually baked, fried, boiled or grilled.
- Taste: Potatoes have a neutral, starchy taste.
- Scientific Name: Solanum tuberosum Linnaeus.
- Selection: Consumers should look for potatoes that are solid and heavy for their size. Potatoes with soft spots or wet spots should be avoided.
- Cooking: Cook potatoes thoroughly, because they must be cooked to be eaten. Many consumers tend to under-cook potatoes.
- Storage: Store potatoes in a dark, cool place in the home. Many consumers store potatoes in the refrigerator. This will cause the starch in potatoes to convert to sugar, which can reduce the flavor profile. Avoid storing potatoes and onions together. Potatoes are odor sensitive.
- Washing: Wash potatoes to remove exterior dirt prior to preparation.
- Optimum Temp (F): 45 – 50F / 7.2 – 10.0 C
- Optimum Humidity: 89 – 90 %
- Storage Life (Days): 1 – 30
- Ethylene Producer: No
- Ethylene Sensitive: No
- Water Sprinkle: No
- Odor Producer: Yes
- Ripens After Harvest: No
- Mist: No
- Top Ice: No
- Odor Sensitive: Yes
- Exposure to light: Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to turn green.