Despite being picked up from the ambient sections of supermarkets, many people tend to tuck them away in cupboards or shaded spots at home. Yet, potatoes should be stored differently.
Just like bananas, research indicates that refrigerating potatoes can significantly prolong their shelf life by at least six months. Shockingly, nearly half a million tonnes of fresh vegetables and salad, along with a quarter of a million tonnes of fresh fruit valued at an astonishing £2.1 billion, are thrown away each year in UK homes for not being used in time, according to experts at Love Food Hate Waste.
Previously, there were concerns about increased levels of acrylamide a chemical produced in starchy foods that may heighten cancer risk when potatoes are kept in the fridge. However, extensive scientific examination has now alleviated these fears, establishing that fridge storage “doesn’t actually increase acrylamide potential” compared to storing at room temperature in a cupboard, reports the Express.
This crucial study has been reviewed by the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) and validated by the FSA. Nonetheless, consumers are advised to consider best-before dates and storage recommendations on packaging as vital advice for preserving potatoes.
The charity WRAP, which operates the Love Food Hate Waste campaign, carried out a trial to assess the reliability of best-before dates and their influence on food wastage. New research suggests that the commonly used best-before dates might not be a reliable indicator of an item’s edibility, especially when that item, like potatoes, is stored under ideal conditions to “last much longer”.
For example, potatoes in a kitchen cupboard usually come with a suggested best before date of 10 days, but the actual signs of them going off only kicked in four days after this period. Even more interestingly, when kept at a cool four degrees, potatoes are given the same best-before advice yet didn’t start to deteriorate until 20 days later.
Dispensing with best-before labels altogether during the study showed potatoes lasted even longer, whether kept at room temperature or cooled down in a fridge. Experts are now pointing out that the fridge is the “right place” for spuds if you’re aiming for maximum storage time.
It seems tatties can stay good for several months if they’re kept in a cool and dark place; however, refrigeration might just triple their lifespan, potentially keeping them edible for more than half a year. To boost the endurance of your spuds even further, specialists recommend ditching the plastic packaging and popping them into a fabric bag, which not only keeps out light but lets the produce breathe.