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It smells bad: Raw potatoes should have an earthy aroma. If they’re super-stinky and pungent, that means they’ve probably started to rot or mold on the inside.
Store potatoes in cool but not cold temperatures; between 45°F and 55°F is ideal. Store them too cold (i.e., your fridge ) and the starches will turn to sugar, affecting taste and texture.
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
Specifically, soft rot of potatoes can cause a huge decrease in yield, and is the most serious bacterial disease that potatoes are exposed to. For a grower of potatoes, there is a possibility that 100% of a whole season's yield could be destroyed due to insufficient conditions in a storage facility.
Fusarium dry rot of potato is a devastating post-harvest losses (vegetables) disease affecting both seed potatoes and potatoes for human consumption. [3] Dry rot causes the skin of the tuber to wrinkle. The rotted areas of the potato may be brown, grey, or black and the rot creates depressions in the surface of the tuber.
Phytophthora infestans is an oomycete or water mold, a fungus-like microorganism that causes the serious potato and tomato disease known as late blight or potato blight. Early blight, caused by Alternaria solani, is also often called "potato blight".
Get the answer, then stick around for 2 signs that you’ve cooked your spuds to a safe temperature.
In 1918, there were 41 cases of solanine poisoning in people who had eaten a bad crop of potatoes with 0.43 mg solanine/g potato with no recorded fatalities. [25] In Scotland in 1918, there were 61 cases of solanine poisoning after consumption of potatoes containing 0.41 mg of solanine per gram of potato, resulting in the death of a five-year old.