Paris Green - Potatoes -Was: Something for the medical lists. 
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 Paris Green - Potatoes -Was: Something for the medical lists.

 FH> the skin prior to microwaving.  But I noticed that as I cut away the
 FH> skin there was a green color all over, rather than brown.  This was
 FH> from a 5 lb. bag of Jolly Green Giant Idaho
 FH> potatoes that looked quite
 FH> healthy except all had this green tinge, and as I
 FH> cut away parts of the
 FH> skin there was a thin green layer underneath.

Paris Green is or was (it depends on the state of the art in the
nation of use, and it's era) used to treat potato cuttings that
were put away (or are put away) for storage. Some places still use
it today. Farmers would coat the potato cutting in this poisonous
compound to kill any insects that may attempt to infest the stored
potato. Great care must be taken in using Paris Green. I would avoid
the green of a potato chip, for example. As far as the hue under the
skin of a potato, that could also be the result of something else
toxic.

--  
Uucp: ...{gatech,ames,rutgers}!ncar!asuvax!stjhmc!273!715!Robin.Salmansohn



Sun, 17 Apr 1994 21:20:49 GMT
 Paris Green - Potatoes -Was: Something for the medical lists.


Fri, 19 Jun 1992 00:00:00 GMT
 Paris Green - Potatoes -Was: Something for the medical lists.

Quote:

> Paris Green is or was (it depends on the state of the art in the
> nation of use, and it's era) used to treat potato cuttings that
> were put away (or are put away) for storage. Some places still use
> it today. Farmers would coat the potato cutting in this poisonous
> compound to kill any insects that may attempt to infest the stored
> potato. Great care must be taken in using Paris Green. I would avoid
> the green of a potato chip, for example. As far as the hue under the
> skin of a potato, that could also be the result of something else
> toxic.

Paris green (copper acetoarsenate) is not labeled for use on potatoes
in the US, according to the 1989 edition of the Crop Potection Chemicals
Handbook.  In fact, I'm not sure that it is used at all in the US at this
time.

Potatoes are actually swollen chunks of stem (the "eyes" are buds).  
Because they are underground, they are not green because they do not
photosynthesize.  Photosynthetically active parts of the potato plant
also make a group of alkaloids: the major one is solanine.  Potatoes
that have been left in the light will "green up" and start to photosynthesize.
At the same time, they'll start making solanine.

The amount of solanine in a green-edged potato chip is vanishingly small --
and most {*filter*}s could easily handle the amount of solanine in the skin
of an average baking-size potato, and never feel any difference.  Eating
green potatoes is not such a good idea, though, if they constitute a major
part of your diet, or you are chronically debilitated, or a small child.

Kay Klier  Biology Dept  UNI



Tue, 19 Apr 1994 07:01:48 GMT
 
 [ 3 post ] 

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