What is the most effective strategy for storing potatoes to minimize the buildup of naturally occurring glycoalkaloids?

Storing them in a cool, dark place, away from onions which can hasten spoilage, is the most effective way to keep these levels low.

Potatoes naturally produce compounds known as glycoalkaloids, namely solanine and chaconine, which are safe in normal quantities but can become toxic at high levels. Exposure to light is the main catalyst for increasing these levels, often indicated visually by the potato turning green. To mitigate this natural chemical response, proper storage is essential. The optimal environment involves keeping the tubers shielded from light in a cool setting. Furthermore, it is beneficial to separate potatoes from onions, as the gases emitted by onions can accelerate the deterioration and subsequent sprouting or spoilage of the potatoes, thereby affecting glycoalkaloid concentration. Avoiding the consumption of green parts, which is where these compounds concentrate, is also recommended.