Potatoes sprout in response to environmental signals such as temperature and humidity, this process allows the plant to reproduce and spread.
Potatoes reproduce naturally without seeds, thanks to their tubers. Each tuber has several small indentations called eyes. These eyes contain buds ready to sprout. When conditions become favorable, these buds grow and give rise to new shoots. Once planted, each shoot grows and forms a whole plant capable of producing other tubers. This is how the potato multiplies simply by cloning its original tuber.
Potatoes love moisture and moderate warmth to sprout. When the temperature rises above 10°C, they start to wake up: too hot (above 20°C) speeds up this phenomenon, but it is really around 15°C that it is ideal. Conversely, a cool place (below 5°C) slows down germination, without completely stopping it. Light plays a subtle yet decisive role: too much light causes the tubers to sprout in search of the darkness of the soil. Stored in a dark, dry, and well-ventilated cupboard, potatoes remain dormant much longer.
Potatoes sprout mainly due to small molecules called plant hormones. Among them, gibberellins play an essential role in waking up the "asleep" tuber to tell it that it's time to grow. In contrast, abscisic acid acts as a brake, preventing germination until conditions are optimal. When the balance between these hormones tips towards gibberellins, the sprouts appear and begin to grow. Another important molecule is auxin, involved in cell elongation and the rapid development of sprouts. In short, it's this hormonal dance that signals to your old potato forgotten at the back of the cupboard that it's time to push out its little buds.
Sprouted potatoes contain solanine, a toxic substance that can cause unpleasant digestive issues such as stomach aches, diarrhea, or nausea. Solanine is primarily concentrated under the skin, around the sprouts, and in the green parts of the tuber. If you eat a large quantity, you may even experience more bothersome symptoms: dizziness, neurological disturbances, or a burning sensation in the throat. Generally, it is advised to generously remove the sprouts and all green areas before cooking, or to avoid consuming overly sprouted and wrinkled potatoes altogether.
Keeping an apple close to your stored potatoes can encourage their sprouting. Indeed, apples naturally emit ethylene, a plant hormone that accelerates the sprouting process of various vegetables, including potatoes.
The germination of the potato is the result of a natural mechanism of the plant to ensure its reproduction. Each sprout has the potential to give rise to a new, genetically identical complete plant to the parent plant.
Potatoes belong to the same botanical family (Solanaceae) as tomatoes, eggplants, and bell peppers. However, unlike the fruits of these other plants, the aerial fruit of the potato is toxic and should not be consumed!
When a potato turns green, it is often due to prolonged exposure to light. This green coloration indicates the presence of solanine, a toxic substance that can cause digestive issues, so it is important to generously remove the green parts before consumption.
Although it is technically possible to plant these sprouted potatoes, the results will be uncertain, as these tubers are often treated to prevent sprouting and diseases. It is better to use certified 'seed' potatoes specifically intended for cultivation, which come with a guarantee of optimal yield.
To delay germination, store your potatoes in a cool (between 4 and 10 degrees Celsius), dark, dry, and well-ventilated place, such as a cellar or pantry. Avoid damp, bright, or warm areas that accelerate this process.
When potatoes are exposed to light, they produce more chlorophyll, resulting in a greenish appearance. This process is usually accompanied by an increase in solanine, a toxic substance. That is why it is advisable to completely remove the green areas before cooking them, or even to avoid consuming these potatoes when they show significant greening.
If the sprouts are small (about less than 1 cm) and few in number, it is sufficient to carefully remove them, along with any greening around them, before cooking. However, when they show significant sprouting, it is better to avoid consumption due to their high solanine content, a natural toxin that can cause digestive or neurological issues.
In many cases, yes, because organic potatoes are not treated with chemical sprout inhibitors. Therefore, under equal conditions, they tend to sprout slightly faster.
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