1 week Ago By Melanie Kaidan
Potatoes growing sprouts and their characteristic soft, wrinkled texture is a familiar sight found in the vegetable drawer. With this noble vegetable being a key stable in British cuisine, many of us find that we’ve wasted more potatoes than we'd like to admit. But a simple and surprising method can help extend their freshness - and it only requires one common ingredient many households always keep in their fruit bowls.
Waste management specialists Wheeldon Brothers suggest a clever trick to keep potatoes in prime condition for longer: simply store them with an apple. The idea might sound unconventional, but it’s based on a scientific principle that could save you money and reduce waste - not to mention the disappointment of not having them at the ready for a nice side of chips . “Storing potatoes with an apple helps prevent sprouting and keeps them fresher for longer,” explained a waste management specialist from Wheeldon Brothers.
“It’s an easy way to reduce waste and make your groceries last.” The key lies in ethylene gas, a naturally occurring substance that apples release. This substance helps regulate the ripening process of other fruits and vegetables, including potatoes, effectively slowing their sprouting.
“Ethylene gas helps regulate the ripening process, which can slow sprouting in potatoes,” said the expert, highlighting the simple science behind this easy hack. For even better results, combine this method with proper storage conditions, taking into account the temperature and humidity levels. Potatoes thrive in cool, dark, and dry environments, and this applies whether you choose to store them with an apple or not.
But that's not the only tip that could keep your potatoes fresh. Recent advice from WRAP and Love Food Hate Waste suggests that refrigerating potatoes below 5C can extend their shelf life even further. “Refrigerating potatoes can keep them fresh up to three times longer,” the waste management expert pointed out.
And contrary to earlier concerns, new research shows that storing potatoes in the fridge is safe and won’t result in harmful acrylamide formation. Of course, preventing spoilage is also about vigilance, and potatoes should be checked regularly for sprouting or green patches, which may contain toxins. “Sprouted or green potatoes should not be eaten,” cautioned the specialist, as he recommended regularly inspecting your spuds.
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