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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