Packaging materials have changed over time from burlap and other opaque materials to transparent bags which allow exposure to light during retail storage and display. Consumers should be aware that some greening of potatoes is not unusual and may be more prevalent in some varieties than others. Excessive greening should be used as a symptom that solanine may also be present. A bitter taste will verify its presence. The concentration of solanine is greatest in or directly beneath the peel.
Peeling is effective in removing most of the affected tissue.
Growers and retailers should try to reduce factors which contribute to greening. While the potatoes may not develop enough solanine to be toxic, the green color decreases marketability and consumer acceptance. Consumers should know that chlorophyll and solanine are natural products produced by potatoes under a variety of conditions. Preventative steps include hilling to cover exposed tubers, reducing the time potatoes are exposed to natural light and eliminating exposure to artificial light during storage. Variety choice should also be considered.