Dim the lights or your taters may have had their chips
Tassie scientists, probably sick of tossing out slightly toxic green potatoes, have mashed their heads together to work out how supermarkets can prevent potatoes from ending up in the bin due to nasty discolouration. They say it boils down to this - across the light spectrum, blue light caused the most greening, followed by green and red, with orange light coming out the winner. They also peeled back the effects of light intensity - brighter lights meant more greening. Supermarkets could reduce their stock loss by keeping taters in the dark or in areas illuminated with a nice orange glow, they say.
Journal/conference: PLOS ONE
Link to research (DOI): 10.1371/journal.pone.0235522
Organisation/s: University of Tasmania
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