The Effect of Sodium Nitroprusside Treatment on Storage Ability of Fresh-Cut Potato

The Effect of Sodium Nitroprusside Treatment on Storage Ability of Fresh-Cut Potato

Quality deterioration is a major problem restricting the fresh-cut potato industry. The present study investigated the effect of sodium nitroprusside (SNP) treatment on the quality of fresh-cut potatoes during short-term storage. The treatment was carried out immediately either before or after cutti...

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Bibliographic Details
Main Authors:	Yukexin Dai, Hong Xie, Xiaoyan Zhao, Yanyan Zheng
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Foods
Subjects:	visual quality biochemical changes nutritive value before and after cutting treatment
Online Access:	https://www.mdpi.com/2304-8158/12/1/221

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