Can You Eat Potatoes with Black Scurf?

Introduction

Potatoes are one of the most widely consumed and nutritious vegetable crops in the world. However, potato plants are susceptible to various diseases that can affect crop quality and yields. One such disease is black scurf, which causes unsightly black specks and lesions on the potato skin.

This article will provide a comprehensive evaluation of black scurf in potatoes. It analyzes in detail the effects of the disease, including its impact on potato edibility and safety. Key questions examined include:

• What causes black scurf in potatoes?
• Does black scurf affect the inner flesh or just the skin?
• Can you eat potatoes with black scurf? Is it safe?
• Should you peel off black spots before cooking and eating?
• How else does black scurf impact the crop?
• What cultural practices help prevent black scurf?

By providing science-based answers to these critical questions, this article will help readers understand if and how they can safely consume potatoes affected by black scurf. The depth of information will empower farmers, consumers, and anyone involved in potato production or use to make informed decisions regarding potatoes with black scurf.

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What Causes Black Scurf in Potatoes?

Black scurf is caused by a soil-borne fungal pathogen known scientifically as Rhizoctonia solani. The fungus infects potatoes by penetrating the underground stems and stolons. This causes dark brown to black lesions and cankers to form on the potato skin. These dead, sunken areas appear as specks or patches of black scurf.

According to the American Phytopathological Society, R. solani is one of the most common and widely dispersed plant pathogenic fungi worldwide. It has an extensive host range beyond potatoes, including crops like rice, wheat, soybeans, and cotton. Different sub-groups or anastomosis groups (AGs) of the fungus affect specific plants. AG-3 is the predominant cause of black scurf in potato.

Ideal conditions for development of black scurf are moderate temperatures around 70-80°F and high soil moisture. The disease is more prevalent in areas with short, warm growing seasons. Tubers become infected as they touch and rub against R. solani hyphae while growing in soil.

Does Black Scurf Affect the Inner Flesh or Just the Skin?

A key factor in determining potato edibility and safety is understanding which plant tissues black scurf impacts.

Research clearly shows that black scurf is limited to the potato periderm, the outer skin layer. A 2001 Canadian study published in Plant Disease inspected internal symptoms in multiple potato cultivars after R. solani infection. The periderm was the only tissue infected, with no disease symptoms observed in the inner flesh or cortex.

This outer layer localization occurs because R. solani primarily infects underground stem surfaces and developing tubers. As potatoes mature, the periderm replaces other tissues on the outer surface while inner flesh forms separately. The fungus cannot penetrate into the inner cortex or vascular tissues. It remains confined to the skin, causing dark blemishes and lesions.

Therefore, black scurf is essentially a cosmetic disease affecting only potato appearance. It does not directly impact inner quality or edibility.

Should You Peel Off Black Spots Before Cooking and Eating?

Since black scurf is limited to the potato peel, peeling off dark lesions or spots before cooking is optional. The fungus does not penetrate any deeper than the periderm.

However, many consumers understandably prefer to peel and remove the visibly affected areas. This is certainly reasonable if you want to eliminate even the superficial, cosmetic damage.

Potatoes with extensive black scurf may require greater peeling to fully trim away all the darkened, blemished skin. For minor, scattered spots, you may opt to simply wash the potatoes and cook them with skin on. This helps retain nutrients concentrated under the skin.

According to Cornell University, peeling potatoes can remove up to 50% of their vitamin C content. Keeping clean, defect-free skins intact preserves more nutrition. Still, peeling is recommended if black scurf is widespread over the surface.

So peeling before cooking potatoes with black scurf is optional and comes down to personal preference. The inner flesh is equally safe and tasty regardless.

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How Else Does Black Scurf Impact the Crop?

While black scurf does not affect inner potato quality, the disease can still damage crops in other ways. Severely impacted plants may exhibit reduced vigor, growth, and yield.

By infecting stems and stolons, R. solani impedes water and nutrient transport in the plant. According to a 2010 study in Plant Disease, black scurf infection reduced tuber numbers by 15-20% and total yield by 5-15% in potato varieties evaluated.

Yield loss primarily occurs when severe stem infection restricts nutrient movement to developing tubers. Misshapen, cracked, or undersized potatoes may form.

Plant vitality also declines due to impaired water flow, predisposing plants to wilt. Tubers are more prone to other defects and rot diseases.

So black scurf clearly diminishes plant health and productivity. Careful disease management is required even though the fungus does not affect inner tuber suitability for consumption.

What Cultural Practices Help Prevent Black Scurf?

Black scurf thrives when potato crops are continuously grown in the same fields year after year. Following good crop rotation is essential to curtail inoculum buildup.

The Potato Association of America recommends at least a 3-4 year rotation out of potatoes in fields with black scurf issues. Longer rotations of 5-6 years are better for reducing pathogen populations.

Avoiding excessive irrigation can also help, as black scurf flourishes in consistently wet conditions. Let soil partially dry between waterings.

Planting clean, certified seed potatoes minimizes introduction of disease into new fields. Cull severely infected tubers before planting.

Finally, applying registered fungicides at planting provides protection against black scurf infection. Examples include azoxystrobin, flutolanil, and penthiopyrad. Always follow label instructions.

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Conclusion

In summary, potatoes exhibiting dark, scurfy lesions from black scurf disease are completely safe to consume. This common fungal disease affects only the outer periderm layer of potato skin, not inner flesh. Simply washing and peeling potatoes removes any superficial blemishes. While black scurf can reduce plant vigor and yield over time, it does not impact the taste, nutritional value, or edibility of potatoes. Following proper rotations, irrigation schedules, and fungicide application helps minimize development of this unsightly but harmless disease.

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