If we cut potato and keep it for sometime in fridge, it becomes black. Why? Is it injurious to eat that potato.
2006-08-22 21:04:05 · 32 answers · asked by Joseph 1 in Food & Drink ➔ Other - Food & Drink
when you cut a potato, or any other plant, you injure the plant. the plant responds by releasing various enzymes and such to help repaire the damage.
potatoes respond to damage by releasing catalase, an antioxidant. and the cells in the cut area turn brown because of it.
the potato is fine, just store the potato in some water to dilute the enzymes, and stop the browning from happening when you have to store the potato.
2006-08-22 21:05:59 · answer #1 · answered by Anonymous · 9⤊ 0⤋
After cutting potatoes they should be put in water in fridge, the longest they should be kept in the fridge is 2 days. Most people would not cook or eat black potatoes and they go soft, but do not think they are injurious
2006-08-29 20:02:36 · answer #2 · answered by frankmilano610 6 · 0⤊ 0⤋
A fridge is a place where ther is hardly any heat, in other words it is cool, The potato's skin is made to protect the inside's of the potato, so if you cut a potato and keep it in a fridge, then it's vitamins and nutrients present in the potato will just freeze,(there are may things which freeze in temperatures below 18 degrees celcius and above 0 degrees celcius) so it is better to to put the potato in water and then put in the fridge as this gives more protection as the specific heat capacity of water is the highest .
2006-08-23 06:05:05 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I always thought - not sure on what basis - the iron in the potatoes gets oxidised and hence the brown colour of ferrous or ferric oxide ( rust in another word ) - the same thing happens when apples are cut also. And if the cut potato or apple is kept in water immediately afterwards, then the oxidation does not happen ( oxygen supply from the air is cut off !) and hence no brown colour.
2006-08-22 21:37:03 · answer #4 · answered by curiosity_unbounded 2 · 0⤊ 0⤋
Potatoes when cut react with the atmospheric air and the enzymes and starch of potatoes turns dark brown . You can slow down the chemical reaction by dipping cut potatoes in fresh clean water. It is always good to eat fresh cut fruits or vegetables.How-ever cut potatoes dipped in water can be eaten even after 12-14 Hrs.but it will loose the calories as enzymes and starch will dissolve in water.
2006-08-28 05:45:00 · answer #5 · answered by johari_mk 2 · 1⤊ 0⤋
joseph!!!!!
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Exclusively for Sooth Sayer !!
You got good support but I will win that 10 points for the following idea that is coming out of experience :-
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After cutting potatoes or apples (both have tendancy to turn dark after some time).
To keep 1 Kg of it afresh you follow:
1. Before cutting the potato squeeze three lemon in a bowl
2. Add a 25 grams of salt + sugar
3. Mix all together with a spoon
4. Mix above juice in 700 ml water
5. Cut the potato and drop in the solution and leave for 5 minues
6. Take out and keep them in a filtering bowl through which all the water will shed and cut pieces will be in wet condition
7. Collect and store in a cloth bag ... It will not turn dark for a day - Incase the room temperature is more than 20 deg cel, keep the cloth bag in a container having dry ice.
First try the above in small quantity and if you are successful shower me with 5 STARS..and a Thanks!!!!!
2006-08-30 20:06:17 · answer #6 · answered by SESHADRI K 6 · 0⤊ 0⤋
Soothsayer has given a good answer...
Just adding that to keep your cut potato from turning black, keep it in the fridge in a bowl of water with a few grains of salt... That should keep it from going dark...And if you use the blackened one, cut off the dark part don't eat it.
2006-08-22 21:28:35 · answer #7 · answered by abuela Nany 6 · 2⤊ 0⤋
When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.
When the potato is completely peeled, place it in cold water immediately until ready to cook or ready to cut to desired size. The cold water will prevent the outer surface of the potato from discoloring.
Acidulated water, (addition of lemon juice, juice from other citrus fruits, such as limes, oranges, and grapefruit to cold water) can be used. Place the vegetables in the water and allow them to soak until ready to use. Vinegar can also be used in place of the lemon juice.
Ascorbic acid (vitamin C) can also be used to control browning.
Discoloration is not harmful and usually disappears during cooking. However, soaking for long will lead to loss of nutrients from vegetables.
2006-08-23 20:31:52 · answer #8 · answered by sundaram s 1 · 1⤊ 0⤋
Iron content in potato reacts with the atmospheric oxygen to form iron oxide which is black in color hence potato turns black.
2006-08-27 21:07:45 · answer #9 · answered by mudi_wal 1 · 0⤊ 0⤋
Sundaram gave a great answer...the color change is due the formation of benzequinone as a by product formed after oxidation in a potato.
2006-08-30 14:53:42 · answer #10 · answered by Sammyleggs222 6 · 0⤊ 0⤋