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Dim the lights or your taters may have had their chips

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Peer-reviewed: This work was reviewed and scrutinised by relevant independent experts.

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

DOI: 10.1371/journal.pone.0235522

Organisation/s: University of Tasmania

Funder: CRW and ST received funding from the Australian Research Council’s Industrial Transformation Training Centres scheme under Grant IC140100024 (htpps://arc.gov.au). The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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