Solanine is almost exclusively located in the peel and first 1/8th inch (3.2 mm) of the flesh. However, many countries have mandatory guidelines that limit the amount of solanine in commercial potatoes to under 91 mg per pound (200 mg/kg), so this is not a common concern ( 8, 9). A few cases of death have even been reported ( 7). Solanine is also toxic to humans when consumed in very high quantities and can cause nausea, vomiting and diarrhea. Solanine creates a bitter taste and causes a burning sensation in the mouths or throats of people who are sensitive to it ( 6). Many people discard green potatoes due to their higher solanine levels ( 5). While the chlorophyll that turns skins green is harmless, sun exposure can produce large amounts of a toxic chemical called solanine. Sunlight or fluorescent light can cause potato skins to produce chlorophyll and turn an undesirable green color ( 1). Storing potatoes in a cool place helps slow their rate of sprouting and maintains their vitamin C content. Storing at temperatures slightly above refrigeration is a great way to extend shelf life and maintain vitamin C content. Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month ( 3, 4).

Storing at lower temperatures also helps preserve their vitamin C content. In fact, one study found that storing potatoes in cool temperatures more than quadrupled their shelf life, compared to storing them at room temperature ( 3). Storing potatoes in these conditions can help delay the formation of sprouts on the skin, one of the first signs of spoilage.

This temperature range is slightly warmer than refrigeration and can be found in cool cellars, basements, garages or sheds. When stored between 43–50☏ (6–10☌), raw potatoes will keep for many months without spoiling ( 3). Storage temperature has a significant impact on how long potatoes will last.

The long dark storage