The potatoes grown at home do not change color after scraping the skin, is it genetically modified?

No. The most important players in the process of blackening potatoes are oxidases, polyphenols, and oxygen. In intact potato cells, the oxidases and phenolic substrates are spatially separated from each other, so they are safe.

When the potato is cut with a knife, the potato cells are destroyed, the polyphenols act as substrates, and in contact with enzymes such as polyphenol oxidase, the phenols are oxidized to quinone in oxygen, and the polymerization of quinone and its combination with other substances produce black or brown pigments. This whole reaction is called oxidative browning of potatoes. The degree of oxidative browning reaction of potatoes is related to the potato variety, planting and storage conditions, temperature and time after cutting.

Neither of the two genetically modified potatoes approved for market sale around the world is designed to prevent browning, and they are now nearly gone.

The following 5 conditions have an impact on the degree to which potatoes turn black when cut:

Polyphenols in potatoes. Potatoes with a wet weight of 100 grams contain polyphenols ranging from 100 mg to 900 mg. High polyphenol content is considered an unfavorable trait in potato breeding.

The amount of vitamin C in potatoes. Potatoes have the same vitamin content as tomatoes, and in countries where potatoes are a staple food, such as Australia and the United Kingdom, potatoes provide around 25% and 30% of the average daily vitamin C intake per capita. Vitamin C can reduce the products of polyphenol oxidase oxidation, and can also directly occupy the active site of polyphenol oxidase, so that polyphenol oxidase cannot oxidize polyphenols.

High vitamin C content is considered a favorable trait in potato breeding.

The starch content of potatoes. Potatoes with high starch content (flour noodles) are more susceptible to oxidative browning, while potatoes with low starch content (crispy texture) are less prone to oxidative browning.

Growing conditions for potatoes. Drought or waterlogging during planting, pests and diseases during growth, and mechanical damage during harvesting and transportation can make potatoes more susceptible to oxidative browning.

Storage conditions for potatoes. The potato we eat is its tuber, and as the saying goes, the "eye" of the potato or the point of germination when the potato sprouts is called the top bud of the potato. The activity of polyphenol oxidase was higher during tuber dormancy, and decreased rapidly after apical bud germination.

Even if forced sleep is continued, the activity is low. The longer the storage time and the higher the storage temperature, the higher the likelihood of potato terminal bud germination.

Genetically modified potatoes are not so easy to get.

The reason why potatoes change color is related to the chemical composition they contain. Potatoes contain a polyphenolic tannin substance (also known as tannins). Under the action of enzymes, tannins are easily oxidized by air to produce brown, which is called enzymatic browning.

The freshly dug potatoes do not contain much starch, so the discoloration is relatively slow.

In addition, it will not change color when immersed in water.

5 common potatoes are yellow, green soil beans are caused by chlorophyll produced by photosynthesis, but there is a rare potato is purple, cut purple potatoes inside the color and purple potatoes are the same as purple potatoes, this is a potato variety from Peru, South America, also known as black potatoes, is a non-GMO food, its flesh is purple, from the rich anthocyanins, reached a content of 1700 mg per kilogram, this nutrient food value is higher, It can enhance the body's immunity and delay aging.

It is understood that in Peru in South America, there are more than 3,000 varieties of potatoes, due to geological factors, the color of its potatoes is rich and diverse, it is said that potatoes have purple, red, black, yellow, seven colors and so on.

1. Exposure to sunlight.

Potato is a tuber plant that grows in the ground, its fruit is not light in the whole growth process, if the growth period sees the light or often comes into contact with sunlight during storage, it will make the potato produce photosynthetic brightness, release chlorophyll, causing the potato to turn green, which is the same as soybean germination if not shading is the green bean sprout, is a normal plant growth reaction, its green potato is not a new variety, nor is it dyed, nor is it genetically modified food.

2. Contains toxic ingredients such as nightshade.

In fact, the potatoes that are usually eaten, even if they are not green and sprouted, there are trace amounts of toxic components in them, this toxin is called solanine, which contains only about 10 mg of solanine per 100 grams in intact potatoes, which will not cause human poisoning, but when the solanine content reaches 200 mg per 100 grams, poisoning symptoms can appear within about 15 minutes - 3 hours after people eat it, and the potatoes that are not mature or cause the skin to turn green and sprout due to exposure to sunlight during storage, The amount of solanine per 100 grams can be as high as 500 milligrams, and if consumed in large quantities, this potato may cause acute poisoning.

The earliest symptoms are itching in the mouth and throat, pain in the upper abdomen, and nausea, vomiting, diarrhea and other symptoms, the symptoms are mild, after 1 2 hours will be healed by their own detoxification function, if you eat 300 400 mg or more solanine, the symptoms will be very severe, manifested as increased body temperature and repeated vomiting and loss of water, as well as dilated pupils, photophobia, tinnitus, convulsions, dyspnea, blood pressure drop, very few people can die due to respiratory paralysis.

3. Slightly greenish, peel off the epidermis and eat it.

According to the experimental test in CCTV's "Is It Real", after cutting off the green part, the middle intact potato solanine is greatly reduced, within the edible standard, but also do not eat too much at one time, otherwise there is still a risk of food poisoning.

Solanine is a toxic glycoside alkaloid, soluble in water, corrosive and hemolytic, but Chi cherry pants can be decomposed and destroyed after being heated with acetic acid, so the potatoes that are cut off the green part should be shredded and soaked in water first, and it is best to add vinegar when cooking, which can greatly reduce the toxic content.

4 many people do not know that the green serious potatoes can not be eaten, once a large number of green potatoes are eaten by mistake, the above-mentioned symptoms of solanine poisoning should be treated as soon as possible to avoid delaying the condition, life-threatening, in addition to some comments on the Internet that what to eat or small home remedies can be detoxified, do not try it easily, if used improperly, it is likely to aggravate the condition, any body is not suitable for medical diagnosis after diagnosis, please follow the guidance of doctors in regular hospitals or other ways**.

Red-skinned potatoes are not genetically modified. Red-skinned potatoes are also not space breeding, they are native to South America, Peru and the Medesi Mountains, which are dazzling and can be cultivated, and are suitable for development in flat, mountainous and semi-mountainous areas.

There are abundant varieties of red-skinned potatoes, and each region has high-yield red-skinned varieties that are suitable for local judgment, such as "Qingshu No. 9" in Qinghai and "Cooperation 88" in Yunnan. Compared with ordinary potatoes, the taste of red-skinned potatoes is more glutinous, and it is rated as the most suitable potato for mashed potatoes and french fries.

The red potato digs the base like a sweet potato, and when you cut it, it looks like it's no different from a sweet potato. In fact, it's the potato (potato). Everything is normal: the skin of the potato is milky white or yellowish, and the stem is small or oval.

As for why the skin of red potatoes is bright red, this type of potato originally came from a potato variety called Taiwan Red, and then it was selected and cultivated.

The most important players in the process of cutting and browning potatoes are oxidases, polyphenols, and oxygen. In intact potato cells, oxidases and phenols are spatially distant from each other, so they are at peace.

This is not the case, because potatoes contain some substances that will be oxidized if they come into contact with air.

This method is actually even more unreliable, and the potatoes will oxidize when they are cut in the air.

Not necessarily. The most important players are oxidases, polyphenols, and oxygen.

These are genetically modified, so try not to buy this kind of thing.

It is not necessarily genetically modified, it is likely that in the breeding process, its varieties are cut and do not change color.

There aren't many genetically modified things right now, and genetically modified things aren't necessarily cheap.

No, it can't be generalized that some non-GMO potatoes don't change color.

I don't think that's necessarily the case, and there should be some scientific research needed.

In fact, potatoes do not become black, it has nothing to do with genetically modified, the most important participants in the process of potato cutting and blackening are oxidases, polyphenols and oxygen, when the potatoes are cut with a knife, the potato cells are destroyed, polyphenols and polyphenol oxidase and other enzymes come into contact, and the phenols are oxidized into quinones in oxygen, and the polymerization of quinones and its combination with other substances produce black or brown pigment precipitation. This whole reaction is called oxidative browning of potatoes.

The degree of oxidative browning reaction of potatoes, that is, the degree of discoloration and discoloration is related to the following five conditions:

1. The content of polyphenols in potatoes. Different types of potatoes contain polyphenols ranging from 100 mg to 900 mg in 100 grams.

2. The content of vitamin C in potatoes. The vitamin content of potatoes is comparable to that of tomatoes, and vitamin C can reduce the products of polyphenol oxidase oxidation, and can also make polyphenol oxidase unable to oxidize polyphenols.

3. The starch content of potatoes. Potatoes with high starch content are more susceptible to oxidative browning, and potatoes with low starch content are less prone to oxidative browning.

4.Growing conditions for potatoes. Drought or waterlogging, pests and diseases, and mechanical damage during harvesting and transportation will make potatoes more susceptible to oxidative browning when cut.

5.Storage conditions for potatoes. Polyphenol oxidase has high activity when the tuber is dormant, and the potato is easy to turn black when it is stored for a long time and at a high storage temperature.