There are some traditions in Spanish cuisine that do not change, as they are passed down through the generations. One of these is that potatoes should always be stored in the pantry, in a place that is cool and away from light, but almost never the refrigerator. But now there are voices telling us that keeping this tuber in the refrigerator may not cause negative reactions.
A study. Storing potatoes differently than our mothers did comes from a British investigation that was conducted between 2020 and 2022. In this, domestic storage conditions were simulated, two common potato varieties in the UK were stored for fifteen days at 5ºC and 18ºC.
what they saw Across these fifteen days under two different conditions, it was observed that cold storage did not significantly increase reducing sugars or asparagine in potatoes. Furthermore, chilling delayed the appearance of sprouts sufficiently in some samples, so they concluded that storing potatoes in the refrigerator could last up to three times longer than in the cupboard.
It is essential that asparagine does not increase, since it is a non-essential amino acid found in potatoes and is a precursor to acrylamide, a potential carcinogen. And it is so important that efforts are currently being made to obtain variants of potatoes that do not contain this amino acid.
You have a problem. Although it seems that sprouts take longer to appear, the fact is that there is a phenomenon known as “cold sweetening” that can change the taste of potatoes. And, although it may seem a bit unrealistic, we are talking about a real biological process whereby many potato varieties activate an enzyme that converts their starches into simple sugars like glucose or fructose below 10ºC. And it makes them feel so sweet.
What the British study showed is not that cold sweetness does not exist, but that this change is not relevant in the short term and with certain varieties. And that’s something that’s important to us again because of acrylamide, because when we roast a potato with a lot of reducing sugars at a high temperature, it creates a high concentration of this amino acid.
in spain We are more careful, since the British have prioritized the fight against food waste using refrigerators, here they are not so clear. The reference is the Spanish Agency for Food Safety and Nutrition, which recommends that potatoes be stored in a cool, dark place, but not in the refrigerator, so as not to favor the release of sugar.
Buds and light. In this case, it is important to know that experts insist on protecting potatoes from light, since exposure to light not only turns potatoes green, but also initiates the production of glycoalkaloids (such as solanine), which give a poisonous and bitter taste. This is why light doesn’t cause breakouts, solanine does.
Shoot production depends on the end of tuber dormancy and is accelerated by warm temperatures in the kitchen or pantry. That is, the cold of the refrigerator effectively delays the potato from “waking up” and starting to take root.
Through this The Economist
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