It's elemental: Potato after-cooking darkening may be affected by nutrients

Irish potato, one of the world's major food crops, is increasingly grown and processed for use in various products; consider the popularity of consumer favorites like French fries and potato chips. In the closely scrutinized food production industry, products are accepted or rejected on the basis of color and appearance, among other attributes. Quality defects such as after-cooking darkening, or ACD -- a change in potato's normal flesh color to gray, blue, purple, or black -- can affect the marketability of potatoes for both processing and fresh markets. With the current expansion of the potato-processing industry around the world comes a renewed interest in finding innovative methods to prevent ACD.

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