Physiological and Molecular Mechanisms of Light-Induced Greening in Potatoes: A Path to Food Safety.

The potato ( L.) ranks among the most consumed agricultural products globally and is nutrient-rich. Exposure of potato tubers' epidermal and subcutaneous tissues to light results in greening and the production of neurotoxic steroidal glycoalkaloids, which significantly reduces tuber quality, increases food safety risks, and leads to rejection by consumers and the processing industry. This review conducts an in-depth analysis of three key aspects: (1) the differences in various light conditions, namely, the disparities in light sources, wavelengths, intensities, and durations; (2) the characteristics of potato cultivars resistant to greening; and (3) the molecular mechanisms of light-induced biosynthesis of chlorophyll and steroidal glycoalkaloids (SGAs). This review is expected to provide technical support for potato food safety measures and a theoretical foundation for the molecular breeding of green-resistant potato varieties.