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Tasmanian Institute of Agriculture

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Published: 9 May 2018

Potatoes are the fourth-most important food crop worldwide and when they go green, millions of dollars each year are lost by potato producing countries.

Sabine Tanios is collaborating with Daly Gourmet Potatoes, Zerella Fresh, Woolworths and TIA to find ways to reduce greening of potatoes.

She is looking at a wide range of factors that affect greening in potatoes, from growing conditions, the age and genetics of the potato, to the wavelength of light in the supermarket.

"Light is the main factor affecting greening," Sabine said. “Greening doesn’t pose any harm but generally leads consumers to throw the potato away.”

“It’s about the way you store potatoes and it will lead to changes in packaging,” said Susie Daly from Daly Gourmet Potatoes.

Want to know more? Read:

ABC News article

The Examiner newspaper article