Potato

Potato
Solanum tuberosum L.
Solanaceae Family

Description of Potato

Potato is a perennial herbaceous plant, cultivated as an annual. Stems erect, branched, ribbed, fleshy, 30–150 cm tall, with short appressed pubescence. Leaves alternate, interrupted-odd-pinnate, dissected into 7–11 unequal lobes with alternating large and small leaflets, wrinkled, 10–20 cm long. Underground stems (stolons) form tubers – modified shoots, 50–200 g, with white, yellow, pink or purple flesh and brownish skin, with buds (“eyes”). Tuber shapes vary: round, oval, elongated (varieties ‘Nevsky’, ‘Red Scarlet’, ‘Gala’). Flowers bisexual, 1.5–2 cm diameter, white, pink or blue-violet, gathered in apical racemes (2–4 flowers). Corolla fused, pentamerous, with folded lobes; stamens 5, yellow anthers fused around style. Fruit juicy multiseeded berry, spherical or oval, 1–2 cm, green to purple, with small flat light yellow seeds (100–200/berry). Flowering June–August, fruiting August–September. Propagated by tubers or seeds (for breeding).

 

Distribution and Ecology of Potato

Potato originates from South America (Andes, Peru, Chile), cultivated 7–9 thousand years ago. Not found wild, derived from wild species (Solanum demissum, S. andigenum). Widely cultivated in temperate and subtropical zones (Europe, North America, Asia, Africa) as food, technical and fodder crop. Prefers loose, fertile soils (pH 5.5–6.5), moderately moist. Optimal growth temperature 15–20 °C, withstands frosts to -2 °C. Requires 6–8 hours sunlight. Propagated by tubers (spring planting, depth 8–10 cm) or seeds (breeding). Yield: 15–40 t/ha (tubers), 0.2–0.5 kg/m² (seeds). Care: hilling (2–3 times), watering (10–15 L/m² every 7–10 days), nitrogen-potassium fertilization (20–30 g/m²), protection from Colorado beetle, late blight. Ecologically improves soil in crop rotation (3–4 years), but depletes in monoculture. Can be invasive with self-seeding in warm regions.

 

Raw Materials from Potato

Raw materials: tubers, starch (amylum Solani), juice, flowers, leaves, seeds. Tubers harvested August–October (maturity: yellowing tops), dried at 20–25 °C (yield 80–90%). Juice from fresh tubers (yield 50–60%). Starch extracted from tubers (yield 15–20%). Flowers collected June–July, dried at 30–35 °C (yield 5–10%). Leaves harvested before flowering (May–June), dried at 35 °C (yield 10–15%). Seeds from mature berries (August–September), dried at 25 °C (yield 2–5%). Quality: tubers greening-free, moisture <15%; juice fresh, store at 0–2 °C no more than 24 h; starch white, lump-free. Store tubers in dark cellars (2–5 °C, 6–8 months), starch in dry containers (2 years), dried flowers/leaves in cloth bags (1–2 years), seeds in glass jars (3 years). Tuber aroma faint, taste neutral.

 

Chemical Composition of Potato

Tubers contain: water (70–75%), starch (15–23%), sugars (1%, glucose 0.6%, fructose 0.1%, sucrose 0.6%), proteins (2–3%, 14 amino acids), acetylcholine, glycoalkaloids (solanine, chaconine, 0.01–0.05%), sterols (sitosterol, stigmasterol, campesterol), vitamins: C (20–30 mg%), B1 (0.1 mg%), B2, B6, U, D1, K, H, folic acid, tocopherols, carotenoids, biotin, nicotinamide, rutin, organic acids (0.1–0.11%, oxalic, malic, citric, chlorogenic, gallic), lipids (0.5%, phospholipids, glycolipids 0.34%, triglycerides 0.014%), hemicellulose (0.3%), pectin (0.5%), fiber (1%), minerals: potassium (400–570 mg%), phosphorus, calcium, magnesium, iron, sulfur, chlorine, trace elements (aluminum, boron, vanadium, iodine, cobalt, lithium, manganese, copper, molybdenum, nickel, rubidium, fluorine, zinc). Skin: phenolic acids (chlorogenic, isochlorogenic). Leaves: solanine (up to 0.25%). Flowers: flavonoids (quercetin, rutin, myricetin). Berries: glycoalkaloids (solanine, tomatine, demissine), coumarin (umbelliferone), p-coumaric acid. Caloric value: 70–80 kcal/100 g (tubers).

 

Uses and Benefits of Potato

Tubers (especially red varieties) have anti-inflammatory, wound-healing, antispasmodic, diuretic, antacid effects due to starch, vitamin U, acetylcholine, vitamins C, A, P. Juice reduces acidity, normalizes intestines, helps with hyperacid gastritis, ulcerative colitis, spastic colitis, stomach and duodenal ulcers, flatulence, constipation, heartburn, dyspepsia, initial hypertension, diabetes, arthritis, diaper rash. Acetylcholine lowers blood pressure. Externally juice, grated tubers and leaves treat burns, eczema, trophic and varicose ulcers, dermatitis; raw potato suppositories for hemorrhoids, rectal fissures. Starch (amylum Solani) enveloping for gastritis, ulcers, diarrhea, used orally and in enemas. Inhalations with boiled potato steam ease rhinitis, pharyngitis, laryngitis, bronchitis. Flowers and berries for inoperable malignant tumors. Included in diets for heart, kidney, metabolism, digestive tract diseases.

 

Precautions for Using Potato

Greened or sprouted tubers contain solanine (0.05–0.1%, toxic >0.08%), especially in skin and eyes, causing nausea, vomiting, stomach pain, diarrhea, shortness of breath, palpitations, convulsions, in severe cases unconsciousness. Juice (>200 ml/day) may cause flatulence, stomach irritation. External juice requires dilution (1:1 with water) for sensitive skin. Give to children under 3 ≤30 ml/day juice. Prolonged juice use (>1 month) may disrupt electrolyte balance due to potassium. Berries and tops toxic, cause throat scratching, abdominal pain, vomiting, diarrhea, hand trembling. In animals green tops and fruits cause diarrhea, vomiting, convulsions, depression, heart and respiratory disorders. Store tubers in dark (2–5 °C) to prevent solanine synthesis.

 

Contraindications for Using Potato

Contraindicated in: hypoacid gastritis, severe diabetes (due to starch), allergy to Solanaceae, acute pancreatitis, renal failure, children under 1 year. External juice prohibited on open wounds, eczema, psoriasis. Berries, tops, greened tubers forbidden due to solanine. Do not combine juice with antacids.

 

Medicinal Recipes with Potato

1. Juice for stomach ulcer, gastritis, colitis. Drink 100–150 ml fresh juice 3–4 times daily 20–30 min before meals for 2–3 weeks. For ulcer prevention spring/autumn – ¼ glass twice daily for 2 weeks. Store at 0–2 °C no more than 24 h.
   
2. Juice for digestion improvement. Drink ½ glass fresh juice 30–40 min before meals for 2–3 weeks.
   
3. Gargle for pharyngitis and laryngitis. Dilute 50 ml juice with 50 ml water, gargle 3–4 times daily for 5 days.
   
4. Starch paste for gastritis. Mix 10 g starch with 40 ml cold water, add 200 ml boiling water, cook until thickened. Drink 50 ml twice daily for 7 days.
   
5. Inhalation for bronchitis. Boil 2–3 tubers, breathe steam 10 min once daily for 5 days.
   
6. Flower infusion for tumors. Infuse 1 tbsp dry flowers or fruits in 500 ml boiling water 4 hours, drink 50 ml 3 times daily for 2 weeks.
   
7. Compress for burns. Grate 100 g raw potato, apply to skin under gauze 20 min once daily for 5 days.
   
8. Poultice for varicose ulcers. Grate 100 g raw potato, apply 1 cm layer to ulcer, cover with 6–8 gauze layers for 4–5 hours daily for 3 weeks. In outpatient apply ichthyol around ulcer.
   

 

Cosmetic Uses of Potato

Used in cosmetology for starch, vitamins C, U, A, P and antioxidants moisturizing and healing skin.

1. Mask for dry skin. Boil 1 tuber in skin, mash, mix with 1 tbsp sour cream or cream. Apply to face 15–20 min, rinse hot then cold water. Use once weekly.
   
2. Toner for freckles and cracks. Mix 50 ml juice with 50 ml milk or sour cream, wipe face twice daily for 2 weeks.
   
3. Compress for eyelids and burns. Grate 50 g raw potato, wrap in gauze, apply to eyelids or burns 10–20 min once daily for 5 days.
   
4. Hand bath. Dissolve 1 tbsp starch in 100 ml cold water, add 900 ml warm water. Soak hands 10–15 min once weekly.
   
5. Hand compress. Boil 1 tuber in milk, mash, spread hot on cloth, wrap hands, hold until cool once weekly.
   

 

Culinary Uses of Potato

Tubers boiled, fried, baked, used in soups, purees, salads, casseroles. Young potatoes boiled in skin, old peeled. Varieties: ‘Nevsky’ (universal), ‘Red Scarlet’ (frying), ‘Gala’ (boiling).

1. Potato puree. Boil 500 g potatoes, mash with 50 ml milk, 20 g butter, salt. Serve as side.
   
2. Fried potatoes. Slice 400 g potatoes, fry in 2 tbsp oil 15 min, sprinkle flour, salt, fry 5 min more.
   
3. Baked potatoes. Prick 4 tubers with fork, bake at 200 °C 40 min, serve with sour cream and herbs.
   
4. Potato soup. Boil 300 g potatoes, 1 carrot, 1 onion in 1 L water 20 min, add salt, bay leaf, herbs.
   

Tips: Peel greened tubers, boil with vinegar (1 tsp/L water). Young potatoes not fry, boil with dill, garlic, bay leaf or pepper. For crumbliness rinse in cold water. Frozen potatoes soak in cold water, boil in boiling with salt and vinegar. For frying dry slices, salt after crust. Frying layer no more than 3 cm.

 

Other Properties of Potato

Fodder and technical crop (starch, alcohol). Used in crop rotation, but depletes soil in monoculture. Leaves repel aphids.