American Journal of Potato Research

, Volume 95, Issue 3, pp 248–257 | Cite as

Potato Tuber Greening: a Review of Predisposing Factors, Management and Future Challenges

  • Sabine Tanios
  • Alieta Eyles
  • Robert Tegg
  • Calum WilsonEmail author


Greening is a major cause of quality loss in potato tubers. As underground stems, potato tubers are non-photosynthetic plant organs that lack photosynthetic machinery. However, after light exposure, amyloplasts convert to chloroplasts in tuber peripheral cell 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, atmospheric oxygen levels, and lighting conditions. 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.


Chlorophyll Light Pre-harvest factors Post-harvest technology 


El enverdecimiento es una de las principales causas de la pérdida de calidad en los tubérculos de papa. Como tallos subterráneos, los tubérculos de papa son órganos no fotosintéticos de la planta que carecen de la maquinaria fotosintética. No obstante, después de la exposición a la luz, los amiloplástos se convierten en cloroplástos en las capas de células periféricas del tubérculo, lo que causa la acumulación del pigmento verde fotosintético, la clorofila. El enverdecimiento del tubérculo puede ser impactado por factores genéticos, culturales, fisiológicos y ambientales, incluyendo la profundidad de la siembra, edad fisiológica del tubérculo, temperatura, niveles de oxígeno atmosférico, y condiciones de luminosidad. Numerosos estudios se han enfocado en entender y controlar este costoso defecto para la industria de la papa. Esta revisión junta el conocimiento disponible en el verdeo inducido por la luz, de causas a soluciones y sugerencias en investigación futura, con un enfoque en la identificación de los mecanismos subyacentes del enverdecimiento del tubérculo.



This work was supported by the Australian Research Council’s Industrial Transformation Training Centres scheme under Grant IC140100024. ST is the recipient of a tuition fee scholarship from the University of Tasmania.


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© The Potato Association of America 2018

Authors and Affiliations

  1. 1.ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, School of Land and Food, New Town Research LaboratoriesUniversity of TasmaniaNew TownAustralia
  2. 2.ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, School of Land and FoodUniversity of TasmaniaHobartAustralia

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