“Greening is strongly affected by the cumulative effects of light quality, duration, and intensity. Chlorophyll is green because it reflects green light while absorbing red-yellow and blue light. Chlorophyll formation is most efficient under red-yellow light. Under green light, practically no potato greening occurs and little occurs under blue or ultraviolet lights. Fluorescent lights induce more greening than incandescent lights. As a rule, fluorescent light above 75 foot-candles exposure at room temperature (68°F) for three to five days will start the greening process; however, light intensity as low as 5 foot-candles and light durations as short as 12 hours can cause greening of a few potato varieties such as Kennebec. This is related to skin thickness and color.”

“Perhaps the most amazing of the museum’s many unique exhibits is the world’s largest potato chip, a 25 x 14-inch Pringle created in 1991 by a team of Proctor & Gamble engineers. This pizza-sized potato snack is in its own display case, has a Guinness World Record certificate, and is the equivalent of 80 normal potato chips. After nearly a quarter-century of display, it is beginning to crack.”