Posts Tagged ‘storage’


Shelf Life of a Potato

Friday, March 29th, 2013

Q. I’ve read that a potato’s shelf life is 30 days. However, I’ve seen other sources like the Idaho Potato Commission say that potatoes can last for several months if properly stored. Which is the right answer?

A. The 30-day shelf life is an arbitrary number developed by the Produce Marketing Association (PMA) while working with chains to create a standard shelf life for all fruits and vegetables.

In Idaho, we harvest potatoes once a year so the potatoes you might buy in a store or eat in a restaurant were harvested and put into controlled storage (high humidity, 45 – 48 degrees F) last September and October. We are able to store potatoes for a whole year this way, while potatoes stored at room temp (70 degrees) can sometimes start to sprout in a week or two. There are some similar quality issues with potatoes that are washed and then left out (like with some of the wet racks in grocery stores).

Previous blogs address some of the issues you’ve raised:

http://foodserviceblog.idahopotato.com/storing-idaho%C2%AE-potatoes/
http://foodserviceblog.idahopotato.com/washing-fresh-potatoes/
http://foodserviceblog.idahopotato.com/potato-growing-101/

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Posted in Consumer, Foodservice, Q & A

My potatoes have sprouted!

Friday, March 8th, 2013

Q. I ordered several cases of potatoes and when they arrived, most of them were sprouting. What caused the potatoes to sprout so fast during shipping?

A. Were they potatoes Norkotah or Burbank Russets? Norkotahs are harvested much earlier than the Burbanks, so they are older. And regarding sprouting: If the potatoes are still firm, they are fine to eat. If the sprouts are relatively small, you can just knock them off to fry or bake them.

Do you know what the Julian dates were on the potatoes? These dates indicate when the potatoes were packed and whether or not they were on the warehouse floor for a while. Use this link to check Julian dates: http://directory.idahopotato.com/downloads/directory.pdf

If the potatoes were harvested in September of October, they have been in storage for nearly 120 days and will sprout naturally on their own unless they are treated with a solution such as Sprout Nip. You might check with the supplier to see if they use Sprout Nip. If the potatoes aren’t treated, sprouting can occur, which is accelerated if the potatoes are stored in a warm environment.

Here are some other blogs on potato sprouting:

http://foodserviceblog.idahopotato.com/q-a-anti-spudding-agent-and-organic-potatoes/
http://foodserviceblog.idahopotato.com/chemicals-on-potatoes/
http://foodserviceblog.idahopotato.com/my-potatoes-have-sprouted/

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Posted in Consumer, Foodservice, Q & A

Can a Package of Uncooked Hash browns Contain Botulism?

Wednesday, September 5th, 2012

Q. In my refrigerator today I found a package of commercially prepared shredded hashbrowns that was 2 weeks past the “fresh by” date. The package was swollen up like a balloon so I threw it out. Could the package have contained botulism?

A. You did the right thing by throwing the package out. Any time a can is swollen or a refrigerated plastic pack balloons in size, it is prudent to discard it. If the package had been stored improperly before you bought it, such as being stored at too warm a temperature, this may cause the potatoes to break down. There is an excellent section of common questions about potatoes that discusses this specific issue: http://www.simplypotatoes.com/faq/

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Posted in Consumer, Food Safety, Foodservice, Q & A

Keeping partially grilled potatoes in foil and fridge

Thursday, June 21st, 2012

Q. How many days can you safely keep partially grilled potatoes in the same foil and in the fridge?

A. From a food safety perspective, it depends on how the potatoes were cooled after being heated. If the potatoes were put right into the fridge, they will be fine. However, if the potatoes were left out at room temperature, but sealed tightly in the aluminum foil, you should discard the potatoes. When potatoes are sealed up tightly in foil at neither a hot nor cold temperature, this is similar to the canning process. Botulism can result if the potatoes were left lukewarm for a lengthy period of time.

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Posted in Consumer, Food Safety, Foodservice, Q & A

How Long Can Mashed Potatoes be Safely Regrigerated?

Monday, April 16th, 2012

Q. How long can mashed potatoes be safely refrigerated?

A. You can typically mash the potatoes and keep them refrigerated for about two to three days. Be sure to keep them in an airtight container because if you don’t, the pulp will oxidize and turn gray.

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Posted in Consumer, Foodservice, Q & A

Freezing Idaho® Potatoes

Tuesday, February 14th, 2012

Q: How do I freeze potatoes without them turning brown?

A: They will darken due to an enzyme reaction to the air. The only way to prevent this is to blanch in water or cook in oil before freezing. Some people have success with baking potatoes till nearly done, cooling and the refrigerating them and shredding later. The following links contain more information on freezing potatoes:

Freezing Idaho® Potatoes Ahead of Time

Can I Freeze Potato Salad?

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Posted in Consumer, Cooking Potatoes, Foodservice, Q & A

Sugar in French fries

Friday, September 30th, 2011

Q. I have heard that sugar is the enemy of making French fries turn out golden brown. Why is that? Doesn’t the sugar give the fried potatoes its great color?

A. Sugar is the number two enemy when making fresh cut French fries. Number one is low solids or starch. Low solids will make your fries soggy. That’s why a low solids potato, such as a waxy red just won’t fry up properly. High sugars will mask the problems, as it can ruin a perfectly good potato with high solids by tricking you into thinking it is fully cooked. We eat (and cook) with our eyes, so when the potato looks this beautiful golden color we assume that it is done. Too much sugar causes the potato to change color prematurely… but it is not fully cooked.

The final color is directly related to the quantity of sugars in the tuber. Storage (before you get the potato) is important. But storage, especially in a cool refrigerator or walk in at your operation is also important. Remember this guideline… below 40 degrees F the starch in the potato will start to turn to sugar. As a potato matures and sizes up, the sugars in that potato are reduced to a low level (depends on the variety). Long term storage at cooler temps raises the sugar level. Stresses in storage such as low temperature, low oxygen or physical damage all can increase sugars.

For fresh French fry tips go to this link: http://foodservice.idahopotato.com/how_to/id-1

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Posted in Consumer, Cooking Potatoes, Foodservice, Q & A