What’s this black stuff?
The black areas in those potatoes are most likely internal black spot (internal bruising) or blackheart/internal discoloration, rather than mold.
From the photo, I notice that:
- The dark patches are inside the potato flesh, not on the surface.
- They appear firm and localized, not fuzzy or slimy.
- Several potatoes have similar dark streaks or oval-shaped black areas, suggesting a problem that occurred during growth, harvesting, storage, or transport rather than a single rotten potato.
The most common causes are:
- Bruising during harvesting or handling
- Impacts can damage cells inside the potato without breaking the skin.
- The damaged tissue later turns dark brown or black.
- Storage conditions
- Potatoes stored too cold or with poor ventilation can develop internal discoloration.
- Oxygen deficiency inside large piles of potatoes can also cause dark centers (“blackheart”).
- Natural physiological disorders
- Sometimes potatoes develop internal necrosis due to environmental stress while growing, such as heat or irregular watering.
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