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I was wondering how retailers that are open extended hours or always have the lights on in the produce department can keep their potatoes from greening?
That’s a very good question. Studies have been done on the proper lights to use, that info is in another post. Here is the solution that is low tech to help prevent the greening of the skin on potatoes exposed to light:
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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