Contents

Pimple scab remedies

Share on PinterestApplying moisturizer is a good way to get rid of pimple scabs.

Scabs are the body’s way to protect itself.

Scabs protect wounds from infection and allow the skin underneath to heal. However, sometimes, the process does not work as well as it should or as fast as someone would like.

The following are some steps a person can take to help speed up recovery or avoid aggravating a pimple scab:

Avoid touching the area

Similar to not picking at or popping a pimple, a person should not pick the scab on the pimple.

Picking at the scab can reopen the wound, which can allow bacteria or other foreign bodies to enter.

If this occurs, the pimple can become infected. Picking, popping, or otherwise unnecessarily touching a pimple or scab can also delay healing time. It may also lead to scarring in some cases.

Use moisturizers

The scab on the pimple can become dry over time.

To keep the area moisturized, a person can try applying certain moisturizers. However, there is no guarantee that these will do anything to speed up the process of healing.

Some safe options may include moisturizers that contain:

  • tea tree oil
  • aloe vera. Learn about using aloe vera to treat acne here.
  • light moisturizers that do not contain oil and are noncomedogenic

Many acne moisturizers are available to buy online.

Apply a bandage

A bandage can help protect the area from further damage.

However, before applying a bandage, a person needs to make sure that the area is clean. We discuss how to achieve this in more detail below.

Keep the area clean

A person should gently wash the area with a gentle cleanser at least once daily, and any time it gets dirty.

If the area is not clean, it may take longer to heal and may become infected.

Following these tips can help keep the area clean:

  • Use a warm, moist compress.
  • Use gentle soap and warm water.

After washing, a person should dry the area completely. Patting the area works best to avoid accidentally scraping the scab off. Avoid rubbing the area dry.

An Interactive Online Database for Potato Varieties Evaluated in the Eastern United States

Herbivorous insects use complex protease complements to process plant proteins, useful to adjust their digestive functions to the plant diet and to elude the antidigestive effects of dietary protease inhibitors. We here assessed whether basic profiles and diet-related adjustments of the midgut protease complement may vary among populations of the insect herbivore Colorado potato beetle (Leptinotarsa decemlineata). Two laboratory colonies of this insect were used as models, derived from insect samples collected in potato fields ∼1,200 km distant from each other in North America. Synchronized 4th-instar larvae reared on potato were kept on this plant, or switched to tomato or eggplant, to compare their midgut cathepsin activities and content of intestain Cys proteases under different diet regimes. Cathepsin D activity, cathepsin L activity, cathepsin B activity and total intestain content shortly after larval molting on potato leaves were about two times lower in one population compared to the other. By comparison, cathepsin D activity, cathepsin B activity, total intestain content and relative abundance of the most prominent intestain families were similar in the two populations after three days regardless of the plant diet, unlike cathepsin L activity and less prominent intestain families showing population-associated variability. Variation in Cys protease profiles translated into the differential efficiency of a Cys protease inhibitor, tomato cystatin SlCYS8, to inhibit cathepsin L activity in midgut extracts of the two insect groups. Despite quantitative differences, SlCYS8 single variants engineered to strongly inhibit Cys proteases showed improved potency against cathepsin L activity of either population. These data suggest the feasibility of designing cystatins to control L. decemlineata that are effective against different populations of this insect. They underline, on the other hand, the practical relevance of considering natural variability of the protease complement among L. decemlineata target populations, eventually determinant in the success or failure of cystatin-based control strategies on a large-scale basis.

Avoiding Potato Scab
by Rob Sproule

If you’ve ever grown an Alberta spud, you’ve probably encountered potato scab. As common as a cold, scab is a bacterial infection that results in nasty scabs across the potato. You’ll notice tan to dark brown, rough textured lesions where smooth flesh is supposed to be. Sometimes it comes off with a peeler, but other times you’ll need a knife to cut off a quarter inch of scabby badness.

The good news is that scab damage is entirely superficial. Scrape it off and you’ll find an unblemished tuber underneath. For commercial growers, however, it’s an aesthetic issue that can turn into a real commercial problem.

What is it?

Streptomyces scabies is a bacteria that typically gets into your garden via infected seed spuds. Seed Potato Basics
Inspect the potatoes you bring home carefully and only buy from vendors you trust. It can blow in from wind and rain, as well. Since it can pass through animals’ digestive tracts, it can also come in via the fresh manure you use to freshen up the spring garden.

Once in the soil it can live indefinitely, overwintering under the cover of leaf litter and garden detritus. It thrives in slightly alkaline soil (5.2 to 8), and can live in the soil for several years even without spuds.

Scab attacks the potato plant either via the stem or directly into the tuber. It’s not as picky as most people think, and will also attack beets, radish, turnips, parsnips, and rutabaga.

Remedies

Buy your seed spuds from trusted vendors and, if you have a history of scabby soil, look for varieties that are more resistant. Norland, Viking, Gold Rush, and especially Russet Burbank are the most popular and most resistant types. Red Pontiac and Yukon Gold are known to be more susceptible.

Slightly acidic soil will help prevent potato scab, so blend in a healthy amount of peat moss before planting. Peat is light and well draining, which is ideal for tubers to grow easily. Consider sprinkling a small handful of spruce needles into the mix, as well. Try to not plant your spuds in the same place for more than 1 season. Ideally, plant them where legumes grew the year before (peas and beans) as they would have added much needed nitrogen to the soil. Avoid planting where other members of the Solanum family grew (tomatoes, peppers, eggplant, potatoes), as pests and diseases tend to infect by family.

A touch of sulfur dust may help prevent disease. While wearing gloves, put the piece of spud in a freezer bag with a dash of sulfur and, like shake-and- bake, toss them together. Make sure not to break any emerging sprouts.

Many gardeners swear by molasses. Grab the sticky old carton of ‘blackstrap’ from the cupboard and mix 1 cup with 5 gallons of warm water. Apply to the ground under the spuds at planting time and repeat a couple times while they grow. The theory is that the molasses will encourage beneficial bacteria to grow and out-compete the scab.

Lastly, make sure you’re watering regularly once your potato plant blooms (which is when the spuds really start forming). Dry tubers invite infection; try to water every few days once the tubers are actively growing. Avoiding Late Blight

FAQ

Potato Products

Browse through our library of Frequently Asked Questions about potatoes:

How should I store potatoes? And how long can I keep them?

If you purchased potatoes in a plastic bag, the best thing to do is to remove them from the plastic bag and put them in a paper bag, cardboard box or basket. Store them in an area that is dark, and cool, but not cold, such as a pantry, cupboard, or basement. Never store potatoes in the refrigerator; their cold temperature will turn the starch in potatoes to sugar, giving them an off-flavor. Potatoes will keep for 4-6 weeks in a cool, dark area. Even if they begin to grow sprouts and start to look shriveled, they are still ok to eat. Cut the sprouts away and peel them for use in casseroles and soups.

What causes a potato to turn green?

An overexposure to any light source, the most common being sunlight or fluorescent lights. This causes the chemical solanine to accumulate in the skin of the Potato, turning it a green hue. This can also create a bitter taste, so it is best to cut away affected portions. The best way to avoid green potatoes, and keep them fresh, is to store them in a cool, dry, and dark location.

The potatoes I purchased are green.

There are two ways potatoes can turn green. One is a condition called “sunburn” which manifests itself as dark green spots and occurs due to a small area of the potato being exposed to sunlight while still in the ground. Rain or wind can move soil off potatoes that are growing close to the surface. Potatoes with this condition are usually picked out during the quality control process, but, from time to time, one can be missed. The second way is a condition called “light-struck” and occurs when the potatoes are exposed to light for an extended period of time. The light-struck condition sometimes occurs under the bright fluorescent lights in grocery stores and is manifested as a light green color covering most of the surface area of the potato, just under the skin. Both conditions are simply the potatoes’ natural reaction to light. They are still a living, breathing plant organism and the chlorophyll in the skin is reacting to light and turning the potatoes green. You are correct in that you shouldn’t eat the green portions. Just like other plants in the nightshade family (such as tomatoes and eggplant), green potatoes contain a small amount of toxin but are only harmful if eaten in very large amounts. However, it is still advisable not to eat a green potato as it has a bitter taste.

When shopping, look at the potatoes carefully to assure that you don’t buy a bag that has been light-struck. Stores should remove these from their shelves, but sometimes, they can be missed.

What are the best varieties for baking?

Russet, round white and red-skinned varieties all bake well. to learn more about the best use for each potato variety and the best variety for each type of potato recipe.

What are the best varieties for soups and salads?

Round white, red-skinned, yellow-flesh, purple, and fingerling varieties work best in soups and salads. to learn more about the best use for each potato variety and the best variety for each type of potato recipe.

I have been diagnosed with Celiac Disease. Are potatoes a good choice for me?

Potatoes are a great choice for anyone who needs to eat a gluten-free diet. Potatoes are naturally 100% gluten-free and provide healthy, non-processed carbohydrates as opposed to other starchy food choices.

Are there any food allergy concerns with potatoes?

Potatoes are not a known allergen. Nor is there any chance of known allergen cross-contamination in our packaging plant.

Are your potatoes genetically modified (GMO)?

While most potato varieties are hybrids, bred for characteristics such as flesh-color, skin color, or shape, there are no varieties on the market that are genetically modified for such things as pest resistance or increased shelf-life. Sterman Masser Inc.’s policy is that we will not support the sale of genetically-modified potato varieties.

When I started to peel my potatoes, I noticed small grey or black spots. Some of the spots even looked like mold.

These spots are called internal black spot and are essentially bruising that occurs from the potatoes lying against each other for an extended period of time. The moldy looking spots are a more serious condition that can develop from the bruises, called fusarium. The potatoes are still safe to eat, just cut the spots away. If there is an extensive amount of Fusarium, this can give the potatoes an off flavor.

When I cut my potatoes open, I noticed a brownish discoloration and the center seemed hollow. Sometimes, the center is black and seems decayed.

This is, in fact, a physiological condition called hollow heart. Hollow heart occurs when growing conditions abruptly change during the season. It can arise when the potato plants recover too quickly after a period of environmental or nutritional stress. When the tubers begin to grow rapidly, the tuber pith can die and/or pull apart leaving a void in the center. This condition is not a disease and is not harmful. From time to time, if potatoes are held in very warm conditions with little air, the tuber pith void can develop into a condition called blackheart, causing a decayed, black center. If you cut either condition away, you can still use the remaining healthy potato flesh.

While peeling my potatoes, I noticed a brownish discoloration at the one end.

You probably also noticed that this discoloration looked somewhat like netting. It is a condition called net necrosis and it occurs when the potatoes grow under conditions that are too dry. The vascular system at the stem end of the potato begins to break down, causing this brown discoloration. This condition is not harmful.

While slicing my potatoes, I noticed a brownish ring in the flesh all around the outside of the potatoes.

This condition, called vascular discoloration is similar to net necrosis. Dry conditions cause the vascular ring, which extends around the entire tuber, to discolor. This condition is not harmful.

The potatoes I bought have small, dark spots all over the skin.

Potatoes have small holes in their skins called “lenticels.” These are actually the orifices through which the tubers respire, or breathe. Excess moisture can cause the lenticels to swell. Then, when they shrink back to normal size, they become discolored. The potatoes are still fine to eat if they are peeled.

I opened a bag of potatoes and found a rotten one. Can I still eat the rest?

Yes. Just be sure to give the rest of the potatoes in the bag a good washing. And throw that stinky guy away.

What are “new” potatoes?

In general, new potatoes are any potatoes that are freshly harvested and immediately washed and packaged for sale, without being stored for more than a few days. New potatoes usually have a lower glycemic index than potatoes that have been stored for any length of time because starch content increases over time. They also tend to be smaller in size and are also known as “petite” potatoes.

Do I have to wash my potatoes before I prepare them?

Although most potato packing sheds do wash their product before bagging them, it is generally a good practice to wash potatoes (and any produce!) before preparing and eating the product.

Some of our products, such as our Side Delight Steamables, Bakeables and Grillables are ready to cook per the package directions. They have been triple washed, including a final sanitizing rinse, and packed in a clean room environment so they are ready to go right into the microwave or on the grill when you bring them home.

The potatoes I bought are starting to sprout!

Even after they are harvested, potatoes continue to be a living, breathing organism. They are doing what all organisms try to do – procreate. Sprouting is a natural process of potatoes and does not affect their edibility. In our potato packing sheds, potatoes are treated with a non-toxic chemical called Sprout Nip®, which delays most sprouting. You can still eat sprouted potatoes; just cut the sprouts away.

What is the difference between sweet potatoes and yams? I’ve always thought they were one and the same.

Sweet potatoes are a dicot (double embryonic seed leaf) plant from the morning glory family. There are many varieties of sweet potatoes with skin colors that can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange or orange-red. Sweet potato varieties are classified as either “firm” or “soft.” When cooked, the firm varieties remain firm, while soft varieties become soft and moist. Yams are a monocot (single embryonic seed leaf) plant closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from the size of a small potato up to the record size of 130 pounds. Yams are starchier and drier than sweet potatoes. So why the name confusion? In the early years of the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first commercially grown, there was a need to differentiate between the two. African slaves had already been calling the “soft” sweet potatoes “yams” because they resembled the yams in Africa. So, “soft” sweet potatoes were referred to as “yams” to distinguish them from firm varieties. Soft sweet potatoes may be labeled yams when sold in most produce sections, but they are true sweet potatoes. True yams are not generally sold in most U.S. supermarkets but can be found in international markets such as urban wholesale produce markets.

Onion Products

How can I reduce tearing when cutting an onion?

To reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. (The root end has the highest concentration of sulphuric compounds that make your eyes tear.)

How should I store dry bulb onions when I get them home from the store?

Store dry bulb onions in a cool, dry, well-ventilated place. Do not store whole onions in plastic bags. Lack of air movement reduces storage life.

How do I store whole peeled onions?

Whole peeled onions should be properly refrigerated at 40°F or below. (Source: USDA)

After I cut or use part of an onion, how long will it keep?

Chopped or sliced onions can be stored in a sealed container in your refrigerator at the proper temperature of 40°F or below for 7 to 10 days (Source: USDA). For pre-cut fresh or frozen products, always use and follow manufactures “use by” dates.

Why do my onions taste bitter after sautéing?

High heat makes onions bitter. When sautéing onions, always use low or medium heat.

How do I remove the smell of onions from my hands and/or cooking equipment?

Rub your hands or cooking equipment with lemon juice. If your pots or pans are made of aluminum, cast iron, or carbon-steel, rub them with salt instead.

What should I look for when purchasing onions?

When purchasing onions, look for dry outer skins free of spots or blemishes. The onion should be heavy for its size with no scent.

I want to use raw onion. How can I reduce the pungency?

To reduce the pungency, sharpness or aftertaste of a raw onion, cut them the way you plan to use them and place into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, place onions in a strainer or sieve. Run water through onions for at least a minute.

Are onions healthy?

Yes. Onions are high in vitamin C and are a good source of fiber and other key nutrients. Onions are fat-free and low in calories, yet add abundant flavor to a wide variety of foods.

Courtesy of the National Onion Association.

Potato FAQs

How should I store potatoes? And how long can I keep them?

  • Store potatoes in a cool, well-ventilated place.
  • Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
  • Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).
  • Perforated plastic bags and paper bags offer the best environment for extending shelf-life.
  • Keep potatoes out of the light.
  • Don’t wash potatoes (or any produce, for that matter) before storing. Dampness promotes early spoilage.
  • Potatoes will keep for 1-2 weeks in a cool, dark area.

Are there any food allergy concerns with potatoes?

  • Potatoes are not a known allergen.
  • There is also not any chance of known allergen cross-contamination in our packaging plant.

Are your potatoes genetically modified (GMOs)?

  • Absolutely none of our potatoes are GMO, period.

The potatoes I purchased are green. Why?

  • Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
  • If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
  • When shopping, look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.
  • Once at home, the best way to avoid having your potatoes turn green is to store them in a cool, dry, dark location.

My potatoes have sprouted. Can I still eat them?

    • Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
    • This condition is not harmful. Cut the sprouts away before cooking or eating the potato.
    • If you notice sprouting in our Steamables, Bakeables or Grillables products, do not cook them in their plastic or foil packaging. The potatoes can still be used, but the sprouts will need to be cut away before cooking.

    When I started to peel my potatoes, I noticed small grey or black spots. Some of the spots looked like mold.

    • These spots are called, appropriately, internal black discoloration; and are essentially bruising that occurs from the potatoes lying against each other for an extended period of time; as they would after several months in storage.
    • The moldy looking spots are a more serious condition that can develop from the bruises, called fusarium. The potatoes are still safe to eat, just cut the spots away. If there is an extensive amount of fusarium, this can give the potatoes an “off” flavor.
    • These conditions are generally found in the Spring months in potatoes that have been stored since the previous Fall harvest.
    • This condition is not harmful.
    • Cut the spots off the potato before cooking and eating.

    While peeling my potatoes, I noticed a brownish discoloration at the one end.

    • You probably also noticed that this discoloration looked somewhat like netting. It is a condition called net necrosis and it occurs when the potatoes grow under conditions that are too dry. The vascular system at the stem end of the potato begins to break down, causing this brown discoloration.
    • This condition is not harmful.
    • Cut the discoloured parts off the potato before cooking or eating the potato.

    While slicing my potatoes, I noticed a brownish ring in the flesh all around the outside of the potatoes.

    • This condition, called vascular discoloration, is similar to net necrosis. Dry growing conditions cause the vascular ring, which extends around the entire tuber.
    • This condition is not harmful.

    The potatoes I bought have small, dark spots all over the skin.

    • Potatoes have small holes in their skins called “lenticels.” These are actually the orifices through which the tubers respire, or breathe. Excess moisture can cause the lenticels to swell. Then, when they shrink back to normal size, they become discolored.
    • Peel the potatoes to remove this discoloration.
    • This condition is not harmful.

    I opened a bag of potatoes and found a rotten one. Can I still eat the rest?

    • Yes. Just be sure to wash the rest of the potatoes in the bag.
    • If you notice a decayed potato in a Steamables package before you cook them, do not cook the product in the bag. You will need to open the bag and remove the decayed tuber. The remaining product should be washed and can still be microwaved in a microwave safe dish, or cooked in any conventional manner.
    • Decayed Bakeables or Grillables should not be prepared or eaten.

    Why would a potato grower and packager put potatoes with problems on the market?

    • We don’t. All of our potato products go through rigorous quality control in our sheds before being shipped to retail stores. Potatoes are washed, visually inspected at least twice by trained Q.C. technicians, and packed with care to assure every package is “gift wrapped” before it is shipped. We do our best to provide the highest quality potatoes available to our customers.
    • However, once the products leave our warehouses, they are sometimes held under less than optimal conditions – too cold, too warm, too much light, etc. Some conditions can become exacerbated after packaging, causing the potatoes to deteriorate more quickly than usual.

    I bought a bag of Side Delights Gourmet Petite Potatoes. Now what? I’m not a great cook. How do I prepare them?
    The great thing about Side Delights Gourmet Petite potatoes is their versatility. You don’t even need to peel them since their skin is thin and tender. Some simple ways to prepare them include:

    • Boiling them in lightly salted water until fork-tender, drain and then toss with a bit of butter, salt & pepper to taste. Simple and tasty. The potato flavor really comes through.
    • Coat them with olive oil and salt & pepper, lay them in a single layer on a cookie sheet or shallow roasting pan and roast them in the oven until tender and browned at 450 degrees for about 30 minutes. Try this recipe: https://www.sidedelights.com/recipes/garlic-rosemary-roasted-potatoes/
    • Cut them in half and sauté in a couple tablespoons of cooking oil until tender, adding whatever seasonings you like. Cook until browned. Try this recipe for a meal in a skillet: https://www.sidedelights.com/recipes/tuscan-potato-skillet/
    • Cooked Side Delights Gourmet Petite potatoes can be made into great warm or cold potato salads – just add some other vegetables and a dressing. Try this cold salad: https://www.sidedelights.com/recipes/potato-salad-vidalia-onion-vinaigrette/
    • Try this warm salad: https://www.sidedelights.com/recipes/warm-potato-salad/
    • These recipes and more can be found right here on the Side Delights website in the recipe section https://www.sidedelights.com/recipe-search/

    I love Side Delights Steamables and they’re great prepared as directed in the microwave; but what else can

      I do with them?

    • After cooking Steamables as directed in the microwave, your options for seasoning them are endless! Be creative with your seasonings. Just toss and enjoy. Adding a tablespoon of butter or oil helps distribute seasonings and makes the end dish even more tasty.
    • You can use microwaving cooking as a short cut to other recipes. Try this Fiesta Potato Smashers recipe which is perfect with Steamables https://www.sidedelights.com/recipes/fiesta-potato-smashers/
    • Add them to casseroles, soups and salads. Add them to one-pot meals you’re preparing in a slow cooker (after the cooking has been completed).
    • There are a ton of time saving recipes to try that use the microwave. Here’s a link to our Side Delights recipes that leverage microwaving potatoes.

    What if I don’t want to microwave Side Delights Steamables in the bag? Can I prepare them in other ways?

    • Yes! Our Side Delights Steamables are triple-washed and ready to prepare. Steamables do not contain additives or preservatives so you can take the potatoes out of the bag and cook.
    • Find your new favorite potato recipe in the Side Delights recipe section of the website https://www.sidedelights.com/recipe-search/.

    I have been diagnosed with Celiac Disease and must eat gluten-free foods. Are potatoes a good choice for me?

    • Yes! Potatoes are a great choice for anyone who needs to eat a gluten-free diet.
    • Potatoes are naturally 100% gluten-free and provide healthy, non-processed, complex carbohydrates as opposed to other starchy food choices.
    • Side Delights recipes are labelled “gluten-free” when the entire recipe (all ingredients) are gluten-free. In the recipe search box at the top of the Recipes home page, type in “gluten-free” in the key words box to find these recipes, or use this link: https://www.sidedelights.com/recipe-search?s=gluten-free&course=all&prep_time=all&ready_time=all&search-type=simple&submit=Search+Recipes

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As side dishes go, a big, steaming, golden baked potato is one of the showiest. It’s also among the easiest and cheapest, which makes three very good reasons for its popularity. Unfortunately nothing in this world is perfect, and occasionally when you cut into your potato, you’ll find a black spot inside. It’s not dangerous, and you don’t need to throw the potato away.

Black Spots on Potatoes

The black spots on potatoes are not at all the same thing as a moldy potato. With mold, the damage will always be at the surface of a potato or else in cracks and crevices where disease or damage has opened a path into the potato’s interior. You won’t find mold inside an apparently unblemished potato.

The black spots you’ll see inside the potato are actually bruises, caused by the potatoes getting bumped and jostled as they made their way from the soil to a warehouse to a retailer and eventually to your home. The spots form when a bump bruises the internal cell walls of the potato, releasing enzymes that create a dark pigment called melanin.

Don’t be too hard on your grower or grocer if you buy a bag of potatoes that contains a lot of dark spots. The bruises take a few days to form, so if they occur during harvest they may not even be present during the grading process. Then the potatoes are loaded and unloaded several times in bulk containers, cases or large sacks, before eventually ending up as the familiar 3-, 5- and 10-pound retail bags. At each step of the way, it’s easy to bruise the spuds, as they’re stacked and restacked, and very difficult to avoid.

A Second Kind of Dark Spot

Bruises are easy to recognize. They’ll look grey-blue in a raw potato, but darken during cooking to something approaching black or charcoal gray. They’re relatively small, so it’s easy enough to just scrape them out of the potato with your fork or butter knife and set the bruised bit at the side of the plate.

If you get a russet potato that’s black inside or dark brown, with a sort of long tunnel running end to end, that’s an entirely different problem. That’s called “hollow heart,” and it’s an issue you’ll usually see in years when growing conditions have been unpredictable and the potatoes have experienced periods of fast and slow growth.

Hollow heart is a deformity, not a disease, and it’s not at all harmful. You can just scrape away the affected area, and eat the rest of the potato. Again, there really isn’t any way the grower could detect this at the grading stage.

A Small Black Dot

Sometimes what you see on the potato isn’t a bruise on the inside, but small black dots scattered across its surface. This is a different problem again, but equally harmless. If you look at a normal, healthy russet or other new potato, you’ll notice that its surface is covered with a scattering of small freckle-like dots. Those mark the pores or “lenticels” where a potato’s skin breathes.

Like the skin on an adolescent face, those pores sometimes get clogged. When they do – it happens when the fields get too wet – the lenticels will discolor after they shrink back to their normal size. There’s no harm in eating the potato skin and all, but if the dots bother you, you can peel the potato and use a different one for baking.

Proper Handling Prevents Bruising

You can’t control bruising that happens between the field and your home, but you can avoid damaging the potatoes any more. Always handle them gently, as opposed to just slinging your potatoes into the trunk or over the tailgate. They keep best in a cool, dry, dark place with good ventilation. Light will make them sprout, and humid or poorly ventilated spaces can cause mold.

Potatoes are more susceptible to bruising if they’re cold, so your refrigerator isn’t the best place for them. When they’re cold, your potatoes will convert some of their starches to sugar, which is a natural antifreeze, and it changes their taste and their cooking qualities. If you’ve ever had fries or hash browns that seemed to darken much too quickly, that’s why. It takes a week or two at room temperature for the process to reverse, and for the potatoes to go back to normal.

Simple home remedies to get rid of pores and blemishes

It seems that no matter how well you take care of your facial skin, large pores can always find their way to your face, leading to blemishes.
Blemishes can occur as skin discoloration or dark spots, generally caused by acne breakouts.
“Blemishes can be credited to causes like hormonal imbalance, genetics, improper skin care, poor diet, sun exposure and aging. Pimples, pustules, blackheads and whiteheads can also be categorized as blemishes caused by clogged pores,” said dermatologist Dr. Abdulrahman Raghib. “Blemishes can appear anywhere on the body but the main focus is always on the face, neck, shoulders and back. The market is loaded with products to fight blemishes, but they are often chemical-based and might be harsh on the skin,” he added.
If larger pores and unsightly blemishes are bothering you, there are some smart ways to shrink them. “Instead, you can turn to Mother Nature to get rid of blemishes and pamper your skin at the same time,” said Dr. Raghib.
Quick tips to minimize pores suggested by Dr. Raghib.
1) Wash your face everyday but don’t over do it. Use a daily gentle scrub to help unclog pores because pores enlarge when they become clogged with dirt, oil, or bacteria, causing them to become inflamed. Washing twice a day will help keep pores look smaller and feel better.
2) Keep the area cold. When washing the face, also massage the face with an ice cube gently for 15 to 30 seconds. This will have a tightening effect on the skin.
Easy and quick home tricks:
Baking soda
It is a very popular method for getting rid of acne scars naturally, as it helps to unclog your pores and kills acne-causing bacteria. It even helps to exfoliate the skin. Simply combine water and baking soda and mix it into a paste. Apply this mixture to your acne scars and let it sit for about 2 to 3 minutes, then rinse and wash your skin well. Use this technique twice daily.
Tomato face mask
This is simple home acne remedy that can help to get rid of acne scars/blemishes. Take half a tomato and start rubbing it on your scars, leave it for 20 minutes and then rinse. This will lighten the scars.
Carrots
Take some boiled carrots, mash it up and apply this paste to your face. Leave it for 15-20 minutes and then rinse it with milk. This will remove blemishes/acne scars.
Cucumber juice
Apply cucumber juice to your face or just massage your face with cucumber slices. This will help remove marks/spots and freshen up your skin. Use cucumber juice to wash your face once a day to keep your skin soft and supple.
Egg whites
Use a cotton ball to massage egg white on your face. The whites of an egg have very powerful healing qualities, which can help to heal your scars, blemishes and dark spots.
The honey rub
It is an excellent way to smooth out the skin and clean your pores. Use warm water to clean your face, then quickly pat the skin and make it dry. This will open up the pores and allow the honey to get into the pores. Apply the honey to the areas affected by acne scars and lightly massage your face. Leave it for 20 minutes, and then wash your face with warm water. Dry your face and then rub an ice cube all over the face — this will close the pores.
The potato rub
Gently rub potato slices on marks and all over the face or apply potato juice to the face. Leave it for 10 minutes and rinse with water. This will lighten marks.
Lemon + Honey + Almond + Milk powder
Take a spoon each of lemon juice, honey, almond oil and milk powder in a bowl. Mix it well and apply on the face. Leave it for 15 minutes and then wash. This will lighten and remove acne marks and blemishes. It is also used to remove suntan.
Turmeric + Lemon
Apply a mixture of lemon juice and turmeric once in week to remove your acne marks/blemishes.
Lemon juice
Simply take a cotton ball, dab it with some lemon juice, then start massaging your acne scars thoroughly. Leave it for about 20 minutes and then wash it away with warm water.
Orange peels
Oranges are great for skin. Drink orange juice for healthy skin and use its peel for making a face pack. Grind orange peels with some water to make a paste and apply this to the face. Leave it for 15 minutes and rinse with water.
Honey + Yogurt + Lemon
Take equal quantity of honey, yogurt and lemon juice. Mix it well and apply to marks on the face, leave it for 15 minutes and then rinse.
Vinegar + Water
Wash your face with 1:1 ratio of water and vinegar. This works wonders for your skin and makes your skin clear, marks free, smooth and supple.
Aloe Vera + Vitamin E
Mix aloe vera gel with few (2-3) vitamin E capsules and apply this gel on the face. Leave it for 10 minutes and then rinse. This will remove blemishes on your face making it soft and supple.
Cardamom + Lemon
Take cardamom powder and mix it with a few drops of lemon juice. Apply to blemishes and acne marks. Leave it for 10 minutes and rinse with water.
Almond + Milk
Soak almonds in milk overnight. Next morning grind them into a fine paste and apply this paste to affected areas. Leave it for 20 minutes and then rinse with water. You can use this as a face mask.
Rose Water + Lemon
Rose water works great for skin. Mix rose water and lemon juice in equal quantities and apply this mixture to the face. Leave it for 15-20 minutes and then rinse with water.
Strawberries + Vinegar
Make a paste by grinding two strawberries with vinegar and apply this on blemishes/marks. Leave it overnight and then rinse with water. Works well to remove acne marks/blemishes.

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North Dakota State University

The primary blemishes fresh market potato growers face today include black dot, black scurf, scab, silver scurf, unattractive skin color, malformed tubers and other unknown blemish problems. A new webpage, Potato Tuber Blemishes Understanding & Diagnosis, provides some information on these blemishes. In the March issue of Valley Potato Grower we reported on a project conducted in 2013 in Becker, MN to determine if silver scurf (Helminthosporium solani) was seed or soil borne. It was concluded that silver scurf did not survive or persist in soil in these fields, and supported the previous conclusion that silver scurf is a seed-borne disease, not soil-borne. During tuber assay, many tubers with blemish were caused by black dot (Colletotrichum coccodes); indicating that soil inoculum of black dot can be the source of tuber blemish.

Since this study and from other observations from samples brought into the laboratory, we have become more interested in learning the types of blemishes that are most common in fresh market potato production in Minnesota and North Dakota. By knowing the blemishes that exist on potatoes, we can prioritize the research that needs to be completed to therefore determine what research needs to be conducted to find the best management practices helping growers to reduce culls. From the 2014 crop we have noticed quite a few surface blemishes. We are interested in identifying the blemishes in fresh market potatoes. If you notice surface blemishes on your potato crop and would like these to be identified, please let us know and either we can pick up a sample or have one shipped to NDSU. A sample size of 50 blemished tubers would be sufficient. If you have questions, please contact Andy Robinson at [email protected] Thank you for your cooperation.

Know more

Potato tubers can exhibit a wide range of tuber blemishes which may affect their marketability as seed, table or processing potatoes. Some blemishes are the result of infection by pathogens or attack by pests, whilst others can be caused by abiotic factors. In addition, a number of commonly occurring blemishes are of undetermined provenance. They are cited in literature under variable denominations, and are sometimes loosely attributed to known pathogens following individual field experience rather than by scientific demonstration through Koch’ postulates, for example. Another issue is that the same blemish may have a range of names, which adds confusion when seeking out the cause.

Identification of a potato tuber blemish and establishing the cause is important if recurrence of the blemish is to be prevented and where risks associated with the blemish are to be understood.

Across the world, research and diagnostic laboratories and commercial companies hold a great deal of knowledge and experience of potato tuber blemishes but there is no easy and accessible means for experience to be shared.

These problems, linked to the complexity of diagnosing tuber blemishes, led French and Scottish scientists to jointly organize a workshops during the 18th and 19th EAPR Triennial Conference in Oulu, Finland, in 2011. Over 80 participants from 20 countries attended the workshop and agreed that it would be valuable to set up a collaborative tool to share knowledge on all potato tuber blemishes whether their cause is established or not. The web site was lauched during the workshop at the 19th EAPR Triennial Conference in Brussels,2014.

This website is the outcome of efforts to produce a collaborative tool. Its initial objectives are:

  • to classify blemishes on the basis of their appearance, identify known or potential causes, and list other blemishes with which it may be confused
  • to describe the causes of blemishes, and to relate them to the different types of symptoms they may cause,
  • to establish a mechanism whereby users of the website can add information, comments or photos to enhance knowledge transfer in this specific area

This web-site is therefore organized according to each of these objectives. It enables information to be accessed in a straightforward way:

either i) by the observation and categorization of symptoms

or ii) by a known specific pathogen, pest orabiotic factors.

We are fully aware that a wealth of descriptive literature on symptom diagnosis is already available but we feel the advantages of this website are its very specific area (only tuber blemishes) and the comparative approach to symptom diagnosis which is not a feature in most literature. It is hoped that this website is complementary to other websites such as the PotatoNet mailing list (developed by the Oregon State University Potato Program and Potato Association of America) where world-wide potato professionals have been exchanging view points for many years.

We would welcome comments, references, photos etc. for inclusion on any of the potato tuber blemishes already included and others not yet included ; it can easily be posted in the Your comments.

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