Potato Storage and Harmful Compounds

A study explains that storing potatoes in the refrigerator causes starch to convert to sugars, which alters their taste and increases the formation of acrylamide—a compound considered carcinogenic—and further enhances browning during cooking. It is recommended to store potatoes in a dry, well-ventilated place at temperatures between 8 and 12 degrees Celsius, avoiding nylon bags or storing them alongside onions to reduce spoilage and sprouting.

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