Why Potatoes Turn Black After Cutting? 🥔 (Easy Fix!)#shorts
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Agronote by Eng. Samer Salloum on Instagram: "Why do potatoes turn dark when fried? 🥔🔥 When potatoes are stored at low temperatures, part of the starch converts into reducing sugars (glucose & fructose). During frying, these sugars react with amino acids through the Maillard reaction, causing dark color and bitter taste. This is called cold-induced sweetening (CIS) and it’s why proper storage temperature matters for fry quality."
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Agronote by Eng. Samer Salloum on Instagram: "Why do potatoes turn dark when fried? 🥔🔥 When potatoes are stored at low temperatures, part of the starch converts into reducing sugars (glucose & fructose). During frying, these sugars react with amino acids through the Maillard reaction, causing dark color and bitter taste. This is called cold-induced sweetening (CIS) and it’s why proper storage temperature matters for fry quality."
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Cut into your potatoes and found dark spots, streaks, or internal damage? Don’t worry — some issues are harmless, while others mean the potato should be discarded. Learn how to tell the difference! UNL Entomology Kyle Broderick shows examples of minor damage you can safely cut out, versus more severe internal issues you should throw away. Rot and internal diseases often look similar, so crop rotation is key — avoid planting potatoes in the same spot for at least four years. For a definitive diag
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