This temperature range, slightly warmer than refrigeration, is commonly found in cool cellars, basements, garages, or sheds.
Storing potatoes under these conditions helps delay the onset of sprouting on the skin, a common sign of spoilage, and lower temperatures also help preserve their vitamin C content.
Choosing to store potatoes at temperatures slightly above refrigeration is an excellent method for extending their shelf life and maintaining optimal vitamin C levels.
While cooler temperatures are optimal for potato storage, refrigeration and freezing should be avoided.
Very low temperatures can trigger “cold-induced sweetening,” where some starch converts to reducing sugars.
These sugars can produce carcinogenic compounds called acrylamides when exposed to high cooking temperatures, so it’s important to minimise their levels.
Uncooked potatoes should never be stored in the freezer, as freezing them causes the water inside the potatoes to expand, forming crystals that damage cell walls and result in a mushy texture upon thawing.
Raw potatoes may also turn brown in the freezer due to active browning enzymes, even at freezing temperatures.
However, once fully or partially cooked, potatoes can be safely frozen. The cooking process deactivates the browning enzymes, preventing discolouration upon freezing and ensuring their usability when thawed.
