2. How to Tell the Difference Between Bruising and Rot
Differentiating between bruising and rot is crucial for determining the edibility of a potato. Bruising is caused by mechanical damage and typically appears as dark spots or streaks beneath the skin. These spots are usually dry, firm, and don’t have an unpleasant odor.
Rot, on the other hand, is caused by bacterial or fungal activity. It often results in soft, mushy areas on the potato, accompanied by a foul smell. If the potato feels soft, has a slimy texture, or emits a bad odor, it is likely rotten and should be discarded.
3. When Brown Spots Are Just Harmless Internal Bruising
Internal bruising in potatoes usually occurs during harvesting or handling when the potato experiences impact or pressure. This type of bruising is superficial and does not penetrate deeply into the potato’s flesh.
Harmless bruising can be identified by its dry texture and lack of odor. These spots can often be trimmed away without affecting the rest of the potato. As long as the potato remains firm and there are no signs of rot, it is safe to consume after removing the bruised areas.
4. Signs the Potato Really Is Rotten and Should Be Tossed
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