In this scientific paper, published in the American Journal of Potato Research, scientists Sabine Tanios, Alieta Eyles, Robert Tegg, and Calum Wilson wrote that greening is a major cause of quality loss in potato tubers.
As underground stems, potato tubers are non-photosynthetic plantorgans that lack photosynthetic machinery. However, after light exposure, amyloplasts convert to chloroplasts in tuber peripheralcell layers, which cause the accumulation of the green photosynthetic pigment, chlorophyll.
“Tuber greening can be impacted by genetic, cultural, physiological and environmental factors including planting depth, tuber physiological age, temperature, atmo-spheric oxygen levels, and lighting conditions,” the scientists wrote.
Numerous studies have been devoted to understand and control this costly defect for the potato industry. This review brings together the available knowledge on light-induced greening, from causes to solutions and suggestions on further research with a focus on identifying the underlying mechanisms of tuber greening.
Read the abstract and full paper on the Springer website here. Picture credit: ARVALIS