Potatoes exposed to light may develop a greenish color due to the presence of which compound?

Potatoes that are exposed to light may develop a greenish color primarily due to the formation of chlorophyll, which is not harmful. However, the presence of chlorophyll often indicates the accumulation of solanine, a toxic compound that can occur when potatoes are exposed to light for prolonged periods. Solanine is a glycoalkaloid poison that develops as a natural defense mechanism for the potato plant. It can be harmful if ingested in significant amounts, leading to symptoms such as nausea, vomiting, and even neurological issues.

While chlorophyll itself is safe and appears as a green pigment, its presence in green potatoes is a warning sign that solanine is also present. The correct identification of solanine as the harmful compound underscores the importance of proper storage and handling of potatoes to avoid greening and potential toxicity. Thus, understanding that the greening of potatoes is a clear indication of solanine presence provides critical knowledge for culinary safety.