Daijiworld Media Network - Mumbai

Mumbai, Jan 10: Potatoes are a staple in almost every household, quietly finding their way into daily meals without much thought. However, growing discussions in markets and on social media have raised concerns about potatoes that appear fresh and spotless but may have been chemically treated to mature faster or retain their appearance for longer.

While such treatment does not always make them immediately unsafe, experts warn that repeated, long-term exposure to chemical residues could affect health, especially as potatoes are consumed frequently by children and elderly family members. The emphasis, they say, should be on awareness rather than panic.

One of the first signs can be seen after slicing a potato. Naturally grown potatoes generally have a consistent colour inside and out, usually pale yellow or cream. If the outer skin looks normal but the inside appears unusually white or greyish, it could be a red flag. Though soil and variety can influence colour, a stark contrast is worth noting.

Smell is another useful indicator. Fresh potatoes typically have a mild, earthy aroma. A sharp, chemical or unfamiliar smell, especially after peeling or cutting, should not be ignored. While not every odd smell signals danger, it is often better to err on the side of caution.

A commonly used home method involves dropping potatoes into a bowl of water. Dense, natural potatoes usually sink, while lighter ones may float or hover. Heavily treated or altered potatoes can sometimes lose density. Though not foolproof, this test can offer an additional clue.

The skin of a potato often reveals a lot. Naturally grown potatoes have thin skins that peel easily and feel slightly rough. In contrast, some treated potatoes may have thicker, tougher, almost plastic-like skins that resist peeling. Gently scraping the peel with a fingernail can help you notice this difference.

There is no single test that can guarantee complete certainty. However, buying vegetables from trusted vendors, opting for local produce when possible, and paying attention to colour, smell, texture and weight can help reduce risks. These are simple, everyday habits that can make a meaningful difference over time.