Effect of Different concentrations of ethanol vapor treatment on greening and α-solanine content of potatoes was investigated.Results showed that under fluorescent light,the greening level and α-solanine content of potatoes increased with prolonged storage time.Different concentrations of ethanol vapor treatment could effectively inhibit the greening level and degrade α-solanine content of potatoes.Until day 12 of storage,chlorophyll content and α-solanine content of potatoes peel were significantly lower than that of controls,among which,1 000 μl/L ethanol vapor treatment provided the best inhibitory effect.