Why a Green Tint on Your Potato Is a Warning Sign of Poison

Beyond the immediate health risks, the issue of green potatoes highlights the importance of proper post-harvest storage and consumer education. Most people are unaware that even the fluorescent lights in a grocery store or a sunny kitchen countertop can trigger the production of solanine within hours. To prevent this, potatoes should always be stored in a cool, dark, and well-ventilated environment, such as a pantry or a cellar. Storing them in the refrigerator is also discouraged, as cold temperatures can convert potato starch into sugar, affecting the taste and texture, though it doesn't necessarily increase toxicity.