Why do potatoes change color when they are cut and left for a few hours, can they be eaten?

You can eat it. There's nothing wrong with it, it's just that the color isn't pretty.

Potatoes turn black because after the potatoes are cut, the contact area with the air becomes larger, and the enzymes in the potatoes react with oxygen to become browning, making the potatoes darker in color. Another advantage of soaking in water is that it can reduce the starch in the potatoes and make the fried potatoes crispier and tastier.

How potatoes turn black after peeling:

1.Potatoes contain a type called cyanin.

After peeling off the skin, it will oxidize with oxygen and turn black when directly exposed to the air.

2.Potato seeds contain an organic compound, tannins.

When it comes into contact with heavy metal knives and steel wool balls, it reacts to produce ferric tannin or tanninate, which turns black.

3.After peeling, use plastic wrap.

Wrap it in the refrigerator or soak it in water and keep it for 1-2 days.

4.Put the peeled potatoes in water and add a few spoons of salt to effectively keep the potatoes from black and prolong the storage time of the potatoes.

5.After peeling the potatoes, put them in water and add a few drops of cooking vinegar to reduce the activity of enzymes in the potatoes and prolong the storage time.

Potatoes are easy to oxidize and turn black after cutting, which is a normal phenomenon, because there is a large amount of starch on the surface, which will make the color of potatoes red and black in the air, but it will not cause harm to the human body, but this kind of potatoes are also easy to stick to the pan when fried, and the taste is not good.

It is the phenomenon of oxidation and blackening of potatoes after cutting, which is a normal phenomenon and can be eaten, you can soak the cut potatoes in water for a few minutes and pick them up, so that the potato starch volatilizes in the water, and it will not change color. It is best to cut it well and eat it ready.

Potatoes can be eaten if they change color after being cut, which is caused by the oxidation of the starch in the potatoes. Potatoes can provide us with a very rich source of protein, vitamins, amino acids, minerals, and calories.

Uncut potatoes are inedible when they turn black, as most of them are caused by germs. Potatoes contain a substance of solanine, also known as potato toxin, when the potatoes turn black, the content of solanine will increase significantly, and there is a high probability that solanine will cause poisoning after eating blackened potatoes, resulting in nausea, vomiting, diarrhea, abdominal pain, and tinnitus and other symptoms.

If the cut potatoes are blackened, it is a normal phenomenon, because the potatoes contain starch and a substance called cyanin, which is directly in contact with the air after being peeled off, and is prone to oxidation reaction and blackening. In addition, potatoes also contain an organic compound, tannic acid, which will undergo a chemical reaction when in contact with heavy metal knives, resulting in a black color, but this change will not cause harm to the human body. If you accidentally eat unpeeled blackened potatoes, please go to the hospital in time**.

That's because the starch in the potatoes is oxidized, so if you cut it and soak it in water, it won't be black.

The potatoes are cut'After putting it in the air, it will be oxidized and blackened, and if you encounter this situation in the future, you can put the cut potatoes in clean water, add a little salt, and place the oxidation and blackening, and the blackened potatoes are best to wash again.

Potatoes will be oxidized and blackened when cut in the air, and if you encounter this situation in the future, you can put the cut potatoes in clean water, add a little salt, and place the potatoes that have become oxidized and blackened, and the blackened potatoes are best washed again, and they can be eaten.

It is normal for potatoes to turn black and oxidize after being cut.

Reasons why potatoes turn black after cutting:

1. The result of the phenolic substances in potatoes to maintain respiration.

Two: when the potato is peeled, the phenolic substances in the plant cells will be oxidized with the air under the action of phenolase, producing a large number of quinones, and the new quinones can make the plant cells quickly turn brown This change is called the enzymatic browning of food.

Three: This situation is not uncommon in real life, such as apples, eggplants, lotus roots, etc., after peeling, enzyme browning will occur, resulting in darker color. In addition to affecting the appearance, it does not affect the consumption.

Four: detailed explanation. Scientific studies have found that an organic substance called oxidase is ubiquitous in plant cells. There are many kinds of oxidases, among which there is a type of oxidase called phenol oxidase, which is abundant in potato tubers.

Phenol oxidase contains copper ions, under normal circumstances, phenol oxidase and substrate phenol are separated in the cytoplasm, when the cell is injured, severely damaged, the cell structure is partially disintegrated, the substrate phenol is released and oxidase contact, biochemical reaction occurs, phenol oxidase oxidizes phenol into an organic substance called quinone The color is tan.

Therefore, peeled potatoes or cut fries will turn brown. In addition, phenol oxidase is also abundantly contained in the fruits of apples and pears, and quinone is toxic to microorganisms and can prevent infection. Therefore, phenol oxidase can maintain the normal life activities of plants.

1. Water immersion method: For example, if the peeled potatoes and other easily discolored vegetables and fruits are soaked in cold water to isolate them from the oxygen in the air, they will not change color.

2. Phenol oxidase is the most active when the pH value is 6-7, and the activity will decrease when the pH value is less than 3. Therefore, adding acid vinegar to food to reduce the pH value can inhibit the activity of enzymes and slow down the rate of discoloration.

The reason for the discoloration is caused by oxidation, the potato contains a lot of enzymes, and it will react when it encounters oxygen in the air, thus changing color, so generally the cut potatoes need to be immersed in water to prevent discoloration.

There are three main conditions for the occurrence of browning: polyphenol substances, polyphenol oxidase, and oxygen. After the potatoes are peeled, they are exposed to the air, and the polyphenols in them react with oxygen to form o-quinones, which are further oxidized and polymerized to form brown pigments and melanin.

An easy way to control the discoloration of potatoes is to immediately soak the peeled potatoes in cold, boiled water, sugar water, or lightly salted water to isolate them from the air to prevent oxidation of phenols in plant cells. Or a few drops of vinegar in the water, which can make the potatoes white. However, from the point of view of preserving the nutrients in potatoes, peeled potatoes should not be soaked for too long.

The blackening of the potato when cut is not due to oxidation of the starch, but rather as a result of the oxidation of the phenols in the potato. When the potatoes are peeled, the phenols in the plant cells are oxidized with the air under the action of phenols, producing a large amount of quinones. The new quinones can cause plant cells to turn brown rapidly, a change called enzymatic browning of food.

Put the cut potato slices in clean water, soak them out, and then put them in boiling water, cover them, and fry them without changing color.

After slicing the potatoes, rinse the starch off them with clean water and soak them in clean water.

After slicing the potatoes and soaking them in cold water, they will remain unchanged and will wash off the starch.

It's very simple. Soak it in tap water and it won't change color!

Potatoes are sliced and put in water immediately to prevent them from discoloring.

Soak in water to keep the color unchanged from black.

Potatoes can be cut into pieces and frozen, but instead of putting raw potatoes in and cryoping, they are blanched and then put in. Potatoes contain water, starch, etc., and if raw potatoes are stored directly in the refrigerator, the potatoes will freeze and the taste will change. If you want to know more about "Can potatoes be cut into cubes and frozen", you can read on.

1. The temperature of the freezer compartment of the refrigerator is low, usually minus 18 degrees Celsius, and if the raw potatoes are placed in such a low temperature environment, the potatoes will be frost damaged.

2. If you want to put the potatoes in the refrigerator freezer for preservation, it is best to blanch them first, and then seal them in a fresh-keeping box or fresh-keeping bag and put them in the refrigerator for freezing after the potatoes have cooled down.

3. Although the temperature of the freezer compartment of the refrigerator is very low, which can inhibit the growth and reproduction of most bacteria, the freezing time of potatoes should not be too long, so as not to affect the quality of potatoes.

4. If it is to be stored for a short time, the blanched potatoes can also be stored in the refrigerator, and they can generally be stored in the refrigerator for 2-3 days.

<> the discoloration of the potatoes after cutting them is due to oxidation, the way to prevent them from changing color is to soak the potatoes in cold water immediately after they are cut, and then remove the potatoes when they are cooked.

Potatoes and rice, sorghum, wheat, corn together known as the world's five major crops, its internal starch content is very sufficient, can provide us with very rich protein, vitamins, amino acids, minerals and calories, promote gastrointestinal peristalsis, dredge the intestines, anti-aging effect. In addition, potato tubers also contain carotene and ascorbic acid, which are not found in cereal grains.

Causes of discoloration of potatoes

According to the analysis of nutritionists, potatoes should be eaten with the skin removed, and the part with budding eyes should be dug up to avoid poisoning. Potatoes are easy to oxidize and turn black after cutting, which is a normal phenomenon, because there is a large amount of starch on the surface, which will make the color of potatoes red and black in the air, but this discoloration will not cause human discomfort, therefore, potatoes can be eaten after cutting and changing color overnight.

Ways to preserve potatoes

Soak the sliced potatoes and shredded potatoes in cold or tap water, and change the water in time if it is summer. And the soaked potatoes do not stick to the pan when stir-fried, and the taste is better. However, some nutrition experts say that the nutrients of potatoes after soaking are larger, and the longer they are soaked, the worse it is.

Therefore, it is recommended that you brew the cut potatoes with cold water, then put them in a plastic bag, put them in the refrigerator and refrigerate them, and it is no problem within three days.

Potatoes are easy to oxidize and brown after cutting, which is a normal phenomenon and does not affect their edible and nutritional value, and can be soaked in water to prevent discoloration.

Food that changes color when cut is because it contains a phenolic compound that is highly susceptible to oxidation. After cutting, the phenolic compounds are oxidized by the air and turn yellow in color, but do not affect health. In addition to potatoes, common color-changing foods include yams, apples, burdock, potatoes, and eggplants.

To prevent discoloration when these phenolic-containing foods are cut without oxidation, simply peel or slice them and place them in water to keep out the air. However, it should be noted that it should not be soaked for too long after cutting to prevent the loss of nutrients such as water-soluble susan good vegetarian.