There are black spots in the sweet potato after it is cut, how to deal with the black spots inside t

Can you eat sweet potatoes that turn black after they are cut.

There are several cases where sweet potatoes turn black after being cut, some are edible, and some are not recommended.

Sweet potatoes can be eaten if they are oxidized and blackened after being cut, but for black sweet potatoes that have been spoiled by cold damage, do not eat them, because they are not delicious, have a bitter taste, and may lead to physical discomfort.

Why do sweet potatoes turn black when cut.

Oxidation turns black. Sweet potatoes contain a lot of phenolic compounds.

It will come into contact with oxygen in the air, and the phenolic compounds will be converted into brown quinones, and the phenolic compounds will turn black.

Chilling damage deteriorates. Sweet potatoes are stored at 10 to 14 degrees Celsius.

If the temperature of the storage is too low, the sweet potato will be coldly damaged, and the internal cells will be destroyed and oxidized, and the situation will deteriorate and turn black.

How to distinguish between browning and oxidation blackening of sweet potatoes.

1. Oxidation and blackening of sweet potatoes is generally after the sweet potatoes are cut for a period of time, and the surface in contact with the air will turn black, and some of them are the color of the sweet potatoes themselves.

2. After the sweet potato is blackened by cold damage, it will directly appear to be blackened internally, which looks black or dark or brown, indicating that the internal tissue has been destroyed, and black will be found no matter how it is cut.

What to do if the sweet potato is cut and turns black.

Cut off the black. Oxidative blackened sweet potatoes can be eaten after the black parts are cut off and then those that have not turned black, because this blackening is only due to the oxidation of phenolic compounds, and there is no deterioration or the formation of toxic and harmful substances, so it is edible.

No longer consumed. After being exposed to cold injury, the internal tissue is broken and oxidized, which is easy to breed toxic and harmful substances, so after cutting, it is found that the sweet potato is cold damage should not be eaten again, so as not to affect the health of the body. It can be used to make biogas or fertilizer.

Don't eat sweet potatoes anymore if they have black spots after they are cut, they may be spoiled, so it's better to eat them fresh.

There are black spots on the inside of the sweet potato after it is cut, indicating that the sweet potato has begun to spoil and is no longer edible.

If there are black spots in the sweet potato when it is cut, it is possible that if the red pigment is opened, it will actually oxidize, and there will be black spots, which should be cut off or rotten The reason should be edible.

There are black spots on the inside of the sweet potato after cutting it You better not eat this, if there are black spots inside, it proves that the sweet potato has gone bad.

This kind of sweet potato with black spots on it is not edible.

Sweet potatoes are infected with pathogenic microorganisms and produce dark spots, which not only invade the epidermis, but also invade the potato flesh and even produce toxic substances sweet potato ketone and sweet potato ketone alcohol. Experiments have shown that these two substances can cause great harm to the liver and lungs of animals, and even if sweet potatoes are cooked, their toxicity will not be reduced. Therefore, when sweet potatoes have this black spot that invades the flesh and rots and becomes soft, it should be avoided.

However, there is also a dark spot that only damages the potato skin, which is often caused by the sweet potato itself and does not produce toxins, which can be eaten normally.

The treatment method of the black spots in the sweet potato is to first clean the sweet potato and then dig out all the black spots in the sweet potato, and then the sweet potato is really ripe and can be used.

When the sweet potato is put into the cellar, splash or dip it with carbendazim, thiophanate-methyl or etheroxystrobin, etc. At the beginning of storage, the temperature is controlled between 10-14 and the relative humidity is about 80%, which is the key to safe storage and prevention of black spot disease.

For the black spots in the sweet potato, this is moldy, so you must cut off this black spot when eating, otherwise it will become moldy.

After the sweet potato is cooked, it turns black on the outside. This is an abnormal situation, it may be that there is a problem with the quality of the sweet potato itself, which is the cause of rotting and deterioration, or it may be that the steaming heat is too large and the phenomenon of pasting the pot.

Generally, normal sweet potatoes are pale yellow and light red, so if that black color appears, it is recommended not to eat it anymore to avoid food poisoning.

Harmful to physical health.

The blackening of sweet potatoes after cutting is due to oxidation.

Raw sweet potatoes are scraped or cut after plant cells.

Under the action of phenols, the phenols in the phenols are oxidized with the air to produce a large number of quinones. The new quinones can cause plant cells to quickly turn brown or even black, a change called enzymatic browning (black) of food. So raw sweet potatoes will change color after scraping or cutting them open for a while.

Sweet potatoes are isolated from the air by the peel when they are not peeled, so there will be no oxidation and blackening, but after peeling, the protective film of the peel is removed, and the polyphenols in the pulp will soon produce an oxidation reaction after they come into contact with the air, which is the same as the reason why the apple will turn yellow after peeling for a period of time.

There is also a blackening situation that the epidermis of sweet potatoes is black, and the sweet potatoes at this time are inedible, which is the black spot disease of sweet potatoes. It is the toxin produced by the black spot fungus that invades the sweet potato from the place where the skin of the sweet potato is broken, and grows and multiplies in it. Consuming this spoiled sweet potato may cause food poisoning.

When you cut it by hand, it will turn black after a while, which is a normal phenomenon, and generally sweet potatoes will be boiled immediately after they are cut.

This is because sweet potatoes are contaminated with the black spot fungus, a type of parsley mold, and black-brown patches appear on the surface. The toxins excreted by the black spot fungus contain sweet potato ketone and sweet potato ketone alcohol, which will make the sweet potato hard, bitter and rising, and the toxins produced have a great impact on the human liver. This toxin cannot be destroyed even by boiling, steaming and roasting.

Therefore, whether it is eaten raw or cooked, sweet potatoes with black spot disease can cause poisoning. Therefore, do not eat spoiled, hard, bitter-tasting sweet potatoes and moldy dried sweet potatoes.