RED POTATO (A) (BAG) (PREORDER)

~40 lbs Red Potato aka "Hong-Tu-Dou", "Ma-Ling-Shu", "Shu-Zai", "红土豆", "马铃薯", "薯仔", "馬鈴薯" Red potato has smooth thin skin with tiny black dots/eyes. The potato eyes are the stem buds where the potato starts to sprout. Red potato is oval-shaped with light yellow flesh. White potato size B is generally 1.5 to 2.25 inches in diameter. The flavor is mild. White potato holds shape well after cooking and is great for mashing, salad, and frying. Red potato is available year-round. Handling Tip Selection Red potato has a uniform tan-colored with no green appearance. No signs of blemishes, soft spots, or spouts. Check the black dots/potato eyes on the skin; the smaller the dots, the younger the potato. Storage The Red potato should be stored at 45°F - 50°F (7°C - 10°C) with a relative humidity of ninety-five to ninety-nine percent and no mist. The typical shelf life is two to twelve months depending on the quality at harvest and quality of storage. High temperatures lead to shriveling, sprouting, and decay. Red potato is sensitive to odor and should not be stored with strong aroma products. Red potato also produces an odor that can be absorbed by apples and pears. Red potato is sensitive to light. Exposure to light may lead to green-tinged skin. Store Red potato in a dark area for best quality. Red potato is moderately sensitive to ethylene, a naturally occurring gas that regulates ripening. Prolonged exposure to high levels of ethylene may induce sprouting. White potato produces a very low level of ethylene. Ethylene production increases drastically for white potatoes with bruises or cuts.  Red potato is highly sensitive to chilling injury. Storage temperature of 34°F - 36°F (1°C - 2°C) can cause internal browning. Storage temperature of 37°F - 39°F (3°C - 4°C) can cause potato starch to convert to sugar which results in a sweet flavor. White potato is also sensitive to freezing injury and the freezing point of 30°F (-1°C) should be avoided.