The potato is one of the most important staple crops for human consumption. However around 40-50% of the annual global potato production is thrown away. Two major causes of quality loss and the rejection of many potato tubers, by both the consumer and the processing industry, are greening and glycoalkaloid accumulation. Greening and glycoalkaloid accumulation are both caused by light exposure, but are regulated through two independent biological pathways. This literature review shows growers and breeders what they can do to reduce greening and glycoalkaloid accumulation, the effect of climate change, promising technologies and available plant genetic resources.