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G1437 Green Potatoes: The Problems And The Solution, Alexander D. Pavlista
G1437 Green Potatoes: The Problems And The Solution, Alexander D. Pavlista
University of Nebraska-Lincoln Extension: Historical Materials
This publication outlines how potatoes turn green and form a harmful substance which can cause an allergic reaction, and how to avoid this development. Green potato tubers are easily identified by their surface coloration. This green coloration ("greening" also called "sun-burning") can be as much as a half-inch deep in severe cases. French fries made from green potatoes will have a green end and potato chips will have a green edge. Associated with greening is the formation of a natural chemical that can cause allergic reactions and illness. This publication outlines how potatoes turn green and how to avoid such …
Nf91-27 A Discussion Of 'Greenhouse' Gases, Steve Meyer, Ken Hubbard
Nf91-27 A Discussion Of 'Greenhouse' Gases, Steve Meyer, Ken Hubbard
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses greenhouse gasses.