Greening of potato results in ______

🔑 Key Points
→ The greening of potatoes is caused by the accumulation of chlorophyll due to the exposure of the tubers to sunlight, which causes the development of the green pigment called Solanin.
→ This green color indicates an increase in glycoalkaloids.
→ Greening can occur at any stage throughout the potato supply chain and reduces the market value due to its poor color, taste, and cooking quality.
→ It can be prevented by practicing earthing up after every top dressing and by avoiding too much exposure to sunlight.
→ The development of solanine in green potatoes results in a decrease in nutritional quality that may upset digestion and cause discomfort.