while observing the growth of Solanum tuberosum with white tubers, a colour change from white to green was observed due to exposure to air. This very tuber was still attached to the mother plant by the stoloon and was not yet matured.
Hi there,
My understanding is that green coloration in potato tubers is the result of chlorophyll development.
You could measure the chlorophyll content destructively using a bench-top spectrometer, or non-destructively using an portable spectrometer like our F-750 Produce Quality Meter. It works in the visible and NIR spectrum and can be used to measure pigmentation and internal qualities of fruits like sugar content and dry matter.
I hope that is helpful!
Best,
Andrea
http://felixinstruments.com/products/produce-quality/f-750-produce-quality-meter
This is a well known phenomenon called ( potato greening) and it occurs when the tubers are exposed to light in the field,storage rooms. Greening is , of course due to the formation of chlorophyll by light. Light stimulate the biosynthesis of chlorophyll s in tubers, just as it did in etiolated leaves when exposed to light .The problem is not with the green co lour chlorophyll itself is harmless to human health. but the problem under such conditions, is that light stimulate the biosynthesis of toxic glycoalkoloid, solanine.
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The green color comes as a response to light due to production of chlorophyll. Potato is a modified stem structure that grows underground. Eyes of the tuber are buds which will sprout into shoots. Potatoes turn green when they grow close to the soil surface or are stored even under low light conditions. Therefore, mound potato plants in the field and store the harvest in complete darkness. Chlorophyll itself is not toxic for us but light also stimulates production of a colorless alkaloid called solanine, which is harmful. Removal of skin while consuming potatoes will also remove most of this toxin.
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